Sweet and Savory Stuffing
Ingredients
- 5 cups french bread, cut into chunks
- 5 cups whole wheat bread, cut into chunks
- ½ cup unsalted butter
- 3 cups leeks, sliced
- 3 celery rib, chopped
- 2 teaspoon thyme leaves, chopped
- 2 Granny Smith apple, diced
- 1 teaspoon kosher salt
- ¼ teaspoon fresh pepper
- ¼ cup fresh parsley, minced
- 8 ounces peppered bacon, cooked and diced
- ½ cup pine nuts
- 3 cups low-sodium chicken broth
Directions
- Preheat oven to 350°F.
- Cover a cookie sheet with aluminium foil, then cover with nonstick spray.
- Spread out the bread chunks onto the cookie sheet into a single layer.
- Bake for about 30 minutes to make sure that the bread is completely dried out.
- Transfer to a large bowl.
- Raise the oven temperature to 425°F.
- In a saucepan, melt the butter over medium-high heat.
- Add the leeks, celery, thyme, apple, salt, and pepper.
- Cook until leeks are tender.
- Add the leek mixture to the bread.
- Stir in the pine nuts, parsley, and bacon.
- Add the chicken stock and gently toss until all of the liquid is absorbed.
- Cover a cookie sheet in foil, then cover with nonstick spray.
- Transfer the stuffing to the cookie sheet.
| NUTRITIONAL INFO | PER SERVING |
|---|---|
| Calories | 180 (100 from fat) |
| Total fat | 11g |
| Saturated fat | 4g |
| Cholesterol | 20mg |
| Sodium | 360mg |
| Carbohydrate | 14g (2g dietary fiber, 3g sugar) |
| Protein | 7g |
WARNING: This post is not intended to replace the advice of a medical professional. The above information should not be used to diagnose, treat, or prevent any disease or medical condition. Please consult your doctor before making any changes to your diet, sleep methods, daily activity, or fitness routine. iFit assumes no responsibility for any personal injury or damage sustained by any recommendations, opinions, or advice given in this article.
