 | | Whole Wheat Pecan Stuffing |
|
(8 1/2-cup servings)
4 cups whole wheat bread, cut into 1/2-inch cubes
3/4 cup giblets (optional)*
2 tablespoons butter or margarine
1/2 cup chopped onion
3/4 cup chopped celery
1/2 cup chopped green pepper
3/4 cup sliced mushrooms
1/2 teaspoon dried thyme
1/2 teaspoon Spanish paprika
1/8 teaspoon nutmeg
1/2 cup golden seedless raisins
1/2 cup pecans, chopped
1 cup chicken broth
1 large lightly beaten egg |
|
| Instructions |
| 1. Preheat oven to 400 degrees.
2. Bake bread cubes on a jelly roll pan until golden, stirring occasionally, about 20 minutes. Transfer to large mixing bowl.
3. Reduce oven temperature to 350 degrees.
4. Melt butter in large skillet. Add onion, celery and green pepper and cook until tender, about 15 minutes, adding mushrooms for the last few minutes.
5. Combine with bread in mixing bowl; add seasonings, giblets, raisins, pecans, broth and egg. Stir well and pour in casserole dish sprayed with cooking spray.
6. Bake, covered, for about 1 hour.
*If using giblets, cover with water and bring to a boil. Boil gently about 20 minutes until done. Drain and chop.
Approximate nutrition per 1/2 cup serving (includes giblets) : Calories, 420 ; protein, 18 g ; carbohydrates, 60 g ; fiber, 9 g ; fat, 14 g; sodium, 780 mg.
|
|
|
|
|
|
