Turkey Stuffing With Very Low Sodium
photo by NorthwestGal
- Ready In:
- 1hr 15mins
- Ingredients:
- 13
- Yields:
-
10 cups
- Serves:
- 12
ingredients
- 680.38 g italian milano sourdough bread, toasted and cubed
- 118.29 ml unsalted butter
- 473.18 ml onions, chopped
- 473.18 ml celery, chopped
- 473.18 ml mushrooms, chopped
- 2 medium apples, medium to large apples, chopped
- 236.59 ml dry-roasted pecans, chopped
- 1.23 ml ground sage
- 2.46 ml ground thyme
- 4.92 ml ground pepper
- 9.85 ml garlic powder with parsley (Lawry's California Blend)
- 236.59 ml apple juice
- 118.29 ml dried apricot, chopped (optional)
directions
- Bake Italian Milano Sourdough Bread in bread machine. Slice ten 3/4- to 1-inch slices from loaf. Toast each side on an ungreased baking sheet in your oven under the broiler until just golden brown. Cool and cut into small 1/2-inch cubes. You'll get about 16 cubes from each slice of bread.
- Melt butter in large saute pan or 6-quart pan.
- Saute onion, celery, mushrooms, apples, and pecans together.
- When vegetables and apples are cooked through, add bread crumbs and spices.
- Coat with buttered mixture and add apple juice to moisten. Add optional dried apricots.
- When ready to bake, put mixture into lightly oil-sprayed baking dish (9 x 13) and bake at 325 degrees Fahrenheit for 20-30 minutes. If it's been refrigerated, heating time will take longer.
- Serve hot.
Reviews
-
Wow, you wouldn't even know this was a low-sodium dish. It tasted every bit as good as my family's traditional Thanksgiving stuffing recipe. It's very tasty, and the combination of apples mushrooms, nuts and various spices made it a good side dish for the roast chicken that it was served with. I made this for Please Review My Recipe tag game, and I'm glad I did.
RECIPE SUBMITTED BY
KateL
Joppa, Maryland
I love to eat yummy healthy foods!