Cranberry Mushroom Stuffing

1 t. barley malt

2 c. water or low sodium chicken or vegetable broth

2 T. clover or wildflower honey  

1 1/2 c. fresh cranberries

1 large white onion, diced

1 T. unsalted butter 

1/2 c. fresh sage, chopped or 1 t. dried

1 stalk celery, diced

2 pounds small mushrooms, rinsed, quartered

2 eggs, whites only

1/2 c. low fat milk 

1/2 loaf whole wheat bead, cut into half-inch cubes, dried or toasted

1/2 c. pecans, coarsely chopped

    In large sauce pot, combine barley malt, water and honey. Add cranberries. 

Let stand 2 hours. In large skillet, saute the onion in butter until tender. Add 

sage and celery. Remove from heat. Add mushrooms. Toss and set aside to 

cool. Mix egg and milk together. Strain and discard liquid from cranberries. 

In large bowl, add croutons, onion mixture, cranberries, pecans, and milk-egg

mixture. Toss well. Makes enough to stuff large turkey. 

Nutritional information per 3 T. serving: 100 cal. 

Stockton Stuffing

1 T. grated orange rind

1 c. orange juice

1/2 c. unsalted butter  

1/2 c. prunes, pitted, cut the size of raisins

1/4 c. dry white wine

8 oz. bag herb-seasoned bread crumb stuffing

    In large skillet, over medium high heat, add orange rind, orange juice and

butter. Heat until butter melts. Stir in prunes, wine and stuffing until well

combined. Makes enough to stuff a 5 pound turkey or duck. 

 

Onion Corn Bread Stuffing 

2 c. low sodium vegetable broth  

4 eggs, whites only

1 recipe Onion Corn Bread, coarsely crumbled

4 c. dry bread cubes or 4 slices of dry bread

    Slowly heat broth over medium heat in large pan. While broth is not too 

warm, slowly add 1 egg at a time, stirring well after each addition. Continue 

to stir and heat for several minutes. Add celery and seasoning. Continue to 

stir and heat for several more minutes. Remove from heat. Add corn bread 

and dry bread cubes. Mix until well moistened. Add to oven-safe baking dish

and cover. Place in oven with other dishes or a roast that you are cooking or

place in 325 degree oven by it's self for about 45 minutes. Makes 8 inch 

square dish of dressing. 

 

Apple Onion Stuffing

2 T extra virgin olive oil

8 T. or 1 stick butter, softened, separated into 6 T. and 2 T. 

1 fresh bay leaf

4 ribs celery, close to heart, with green tops, chopped

2 medium yellow onions, chopped

3 Macintosh apples, peeled, chopped

2 T. poultry seasoning

1/4 c. fresh parsley, chopped

8 c. stuffing bread cubes

3 to 4 c. low sodium chicken or vegetable broth  

    Preheat oven to 375. Preheat a large skillet over medium high heat. Add 

oil and 6 T. butter. When butter melts, add bay leaf. Add vegetables as you

chop them, celery, onions, apples. Add poultry seasoning. Cook for 5 to 6 

minutes more. Add parsley and bread cubes and combine. Moisten with broth

until all bread is soft but not wet. Place in baking dish, cover and put in oven.

Bake about 40 minutes. Serves 8. 

Nutritional information per serving: 289 cal, 6 g pro, 12 g fat, 5 g sat. fat, 40

g carb, 4 g fiber.