Cranberry Walnut Dressing

Cranberry Walnut Dressing

Journal as: 1/2 cup starchy foods & legumes with fat + 1/2 cup vegetables without added fat + 1 teaspoon jam, jelly, honey or syrup
OR 1/2 cup starchy foods & legumes with fat + 1/2 cup unsweetened canned fruit in juice

(Eliminate onions if they are one of your heartburn trigger foods.)

1 1/2 cups finely sliced celery heart
1 1/2 cups chopped onion (1 large onion)
3 tbsp butter or canola margarine
1 cup reduced-sodium chicken broth (liquid)
16 oz.-can whole berry cranberry sauce
4 tsp. or cubes of low-sodium chicken broth (powder)
2 cups reduced-sodium chicken broth (liquid)
3/4 tsp. ground sage
1 tsp. thyme
1/2 tsp. ground pepper
14 oz. (about 8 cups) herb-seasoned bread cubes for stuffing
2/3 cups walnuts, toasted for 1 minute under broiler to lightly brown

* In a Dutch oven or stock pot, simmer celery and onion in the butter and 1 cup chicken broth until tender. While onion and celery mixture is simmering in a small saucepan, mix cranberry sauce with the 4 tsp. of chicken broth powder over low heat until broth powder dissolves.
* Add seasonings and 2 cups chicken broth to celery onion mixture. Add bread cubes and stir until evenly moistened. Drizzle cranberry mixture over the top of the bread mixture and sprinkle walnuts over cranberry mixture. Stir to mix evenly. Cover and let sit on warm setting of stove for about 20 minutes, stirring occasionally.

Makes about 16 servings of 1 cup per person.

Per serving: 200 calories, 4.5 g protein, 32.5 g carbohydrates, 5.8 g fat, 6 mg cholesterol, 415 mg sodium. Calories from fat: 26%.

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