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Cranberry Apple Walnut Stuffing

Perfectly done Cranberry Apple Walnut Stuffing

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This Cranberry Apple Walnut Stuffing is a perfect blend of savory and sweet, making it ideal for holiday gatherings. It's kidney-friendly and packed with flavor, using low-sodium ingredients to keep it healthy for those with CKD.

Ingredients

Scale

10 cups (16 oz) sandwich bread cubes (cut into about 1/2 in cubes) [about 3/4 of a 20 ounce loaf of bread]
1/3 cup unsalted butter
1/2 cup walnuts
2 cups diced celery
1 cup chopped yellow onion
2 medium granny smith apples (cored and cut into small cubes) about 3 cups
1 cup dried cranberries
4 tbsp fresh chopped parsley
1 tbsp chopped fresh rosemary
1 tsp fresh chopped thyme
1/2 tsp dried sage
2 cups low sodium vegetable broth

Instructions

1. Preheat oven to 300'F. Place bread cubes on two rimmed baking sheets and spread into an even layer.
2. Place both sheet pans into the oven on opposite racks and allow to dry. Toss the bread cubes halfway through and rotate baking sheets . This should take about 30 minutes total.
3. Once the bread is dry, remove from oven and set aside. Increase oven temperature to 325'F
4. Melt butter in a large skillet or dutch oven on the stovetop. Add celery and onion and saute until softened, about 10-12 minutes.
5. Add in apples and saute until they begin to breakdown and soften - 4-5 minutes.
6. Remove from heat and toss in walnuts, cranberries, parsley, rosemary, thyme and sage.
7. In an extra large mixing bowl, add the dried bread cubes. Pour apple mixture over the bread cubes. Mix gently.
8. Add 1 cup of broth to the bowl and mix gently. Slowly pour in more broth and mix until bread has evenly soaked up the broth.
9. Spray a 9x13 in baking dish with non stick cooking spray. Pour bread mixture into baking dish and spread into an even layer.
10. Cover baking dish with foil and bake in preheated oven for 15 minutes. Then uncover and bake until warmed through and top is golden brown, about 20 minutes longer.

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