This is a great healthy alternative to the traditional stuffing. My mom makes the most delicious cornbread stuffing I have ever tasted! But let's be honest, it isn't a friend to the waistline. I made this recipe as an alternative this Thanksgiving and it has similar flavors and I felt much better after eating this. The taste is just as good as the breaded stuff. So, I will be saying goodbye to the traditional stuffing and making this one instead. Sorry, mom.
Ingredients
1 tablespoon olive, grapeseed or coconut oil
1 onion, finely chopped
1 clove garlic, finely chopped
2 stalks of celery diced
4 cups low-sodium vegetable broth
1 teaspoon salt
2 cups uncooked wild rice or wild rice mix
1 cup dried cranberries
1 cup of chopped apple (including peel)
1 tablespoon chopped or dehydrated thyme
3/4 cups walnuts, toasted and chopped
Pepper to taste
1 onion, finely chopped
1 clove garlic, finely chopped
2 stalks of celery diced
4 cups low-sodium vegetable broth
1 teaspoon salt
2 cups uncooked wild rice or wild rice mix
1 cup dried cranberries
1 cup of chopped apple (including peel)
1 tablespoon chopped or dehydrated thyme
3/4 cups walnuts, toasted and chopped
Pepper to taste
Method
Pour broth & rice
into a rice cooker or pot & cook until fluffy. While rice is cooking, heat
oil in a large skillet over medium heat. Add onions & celery until tender.
Add garlic. Add apples. Then add dried cranberries & walnuts. Sprinkle half
of the thyme into skillet & half into rice. Cook until tender then combine
rice with skillet mixture & serve warm with roasted turkey and cranberry sauce.
Serves 6
Nutrition
Per serving: 330 calories (90 from fat), 10g total fat, 0.5g
saturated fat, 0mg cholesterol, 380mg sodium, 58g total carbohydrate (4g
dietary fiber, 12g sugar), 8g protein
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