Diabetic Recipe of the Week: Fruited Whole-Wheat Bread Stuffing

14 servings
Serving Size: 1/2 cup
Preparation Time: 30 minutes
Cooking Time: 1 hour, 15 minutes
Ingredients
1/2 cup dried cherries

1/2 cup raisins, dark or golden
1/2 cup pitted sliced prunes (also called dried plums)
1/2 cup dried apricots
3 cups boiling water
1 Tbsp. olive oil
1 large sweet onion, diced
3 celery stalks, chopped
2 tsp. dried ground sage
1 lb. day-old whole-wheat bread, crusts removed and cubed
3 cups boiling low-fat, reduced-sodium chicken broth
2 eggs, beaten
1/2 cup toasted walnuts
Salt and pepper to taste
Preparation
1. Preheat the oven to 375 degrees. In a large bowl, combine the cherries, raisins, prunes, and apricots. Add the boiling water and set aside for 15 minutes. Drain and set aside.
2. Meanwhile, heat the oil in a large skillet over medium heat. Add the onion and celery and saute for eight to nine minutes until onions are translucent and celery is soft. Add in the sage and saute for one minute. Add the onions and celery to a large bowl.
3. Add the bread to the bowl and mix. Pour over the broth, and add the eggs and mix well. Add in the walnuts and season with salt and pepper.
4. Pour the stuffing into a large 9-by-13 inch casserole dish and bake, covered, for 40 minutes. Uncover and bake for 15 minutes more until top is browned.
This recipe is from Diabetes Forecast.
If you are a diabetic and do not currently see a podiatrist, call our Glastonbury or Middletown office to make an appointment.
Ayman M. Latif, DPM
Connecticut Foot Care Centers
Diabetic Foot Doctor in CT
Podiatrist in Glastonbury and Middletown, CT
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