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Recipe
Apple Cranberry Sage Dressing Recipe
| Servings: 1 |
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 456g | |
| Calories 838 | |
| Calories from Fat 257 | 31% |
| Total Fat 29.1g | 36% |
| Saturated Fat 16.94g | 68% |
| Trans Fat 0.0g | |
| Cholesterol 67mg | 22% |
| Sodium 1464mg | 61% |
| Potassium 513mg | 15% |
| Total Carbs 120.01g | 32% |
| Dietary Fiber 8.8g | 29% |
| Sugars 10.37g | 7% |
| Protein 26.48g | 42% |
Ingredients Convert Measures
- 3 c. Cubed French bread, fresh or possibly day-old
- 1/2 c. Chicken stock
- 3 x Large eggs, beaten
- 1/4 c. Whole lowfat milk
- 2 x Onions, peeled and diced
- 2 Tbsp. Unsalted butter
- 3 x Tart apples such as Granny Smith, peeled, cored, and cut into medium dice
- 1/2 c. Dry cranberries
- 3 Tbsp. Minced fresh sage, -or possibly-
- 1 1/2 Tbsp. Dry sage
- Salt and freshly grnd black pepper to taste
Directions
- Preheat the oven to 375 degrees F. Soak the bread cubes in the chicken stock, egg, and lowfat milk till all the liquid is absorbed. Saute/fry the onions in the butter till translucent/soft. Add in the apples and cont
- inue cooking till the apples have just begun to soften (about 7 to 8 min). Remove from the heat and cold before combining the onion and apple mix with the bread cubes. Lightly stir in the herbs, dry cranberries and seasoning, and pour the mix into a 2-qt ovenproof dish. Bake f
- or possibly 35 min. Serve warm in the baking dish or possibly may be scooped into the center of the pork roast for a festive presentation.
- Yield: 4 to 6 serving
