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Wholesome Apple-Hazelnut Stuffing Recipe
Wholesome Apple-Hazelnut Stuffing Recipe photo by Taste of Home

Wholesome Apple-Hazelnut Stuffing Recipe

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“Try this whole grain, fruit and nut stuffing for a delicious new slant on holiday stuffing. Herbs balance the sweetness of the apples and give this dish a wonderful flavor. -Donna Noel of Gray, Maine
TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES: 8 servings

Ingredients

  • 2 celery ribs, chopped
  • 1 large onion, chopped
  • 1 tablespoon olive oil
  • 1 small carrot, shredded
  • 3 tablespoons minced fresh parsley or 1 tablespoon dried parsley flakes
  • 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
  • 2 garlic cloves, minced
  • 4 cups cubed day-old whole wheat bread
  • 1-1/2 cups shredded peeled tart apples (about 2 medium)
  • 1/2 cup chopped hazelnuts, toasted
  • 1 egg, lightly beaten
  • 3/4 cup apple cider or unsweetened apple juice
  • 1/2 teaspoon coarsely ground pepper
  • 1/4 teaspoon salt

Nutritional Facts

3/4 cup equals 159 calories, 8 g fat (1 g saturated fat), 27 mg cholesterol, 195 mg sodium, 20 g carbohydrate, 4 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch.

Directions

  1. In a large nonstick skillet, saute celery and onion in oil for 4 minutes. Add the carrot, parsley and rosemary; saute 2-4 minutes longer or until vegetables are tender. Add garlic; cook 1 minute longer.
  2. In a large bowl, combine the vegetable mixture, bread cubes, apples and hazelnuts. In a small bowl, combine the egg, cider, pepper and salt. Add to stuffing mixture and mix well.
  3. Transfer to an 8-in. square baking dish coated with cooking spray. Cover and bake at 350° for 20 minutes. Uncover; bake 10-15 minutes longer or until a thermometer reads 165°. Yield: 6 cups.
Originally published as Wholesome Apple-Hazelnut Stuffing in Light & Tasty October/November 2007, p43

Nutritional Facts

3/4 cup equals 159 calories, 8 g fat (1 g saturated fat), 27 mg cholesterol, 195 mg sodium, 20 g carbohydrate, 4 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch.

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MY REVIEW
Reviewed Nov. 16, 2009

This recipe sounds great. Can it be cooked in a slow cooker?

MY REVIEW
Reviewed Dec. 16, 2007
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