8 Slices whole-wheat bread, cut in cubes
1 Tbsp. canola oil
1 Cup finely chopped celery
1 Large leek, white part only, chopped
1 Small onion, chopped
1 Cup finely chopped scallions
2 Medium Granny Smith apples, cored and chopped
1 Cup seedless green grapes, quartered
1 Tbsp. poultry seasoning
2 Tsp. thyme
2 Tsp. sage
2 Large eggs, beaten
¼ Cup finely chopped walnuts
Salt and freshly ground black pepper
1 - 1 ½ Cups fat-free, low-sodium chicken broth


1. Spread the bread cubes in one layer on a baking sheet and leave them out overnight to dry. Or, toast the cubes in a 350 degree oven, stirring several times, until dry, 20-30 minutes. Place them in large mixing bowl.

2. Preheat the oven to 350 degrees. Coat a 9x13 inch baking pan with cooking spray.

3. Heat the oil in a medium skillet over medium-high heat. Saute the celery, leek, onion and scallions until soft, about 5 minutes. Mix in the apples and grapes to coat them with oil. Add this mixture to the bread cubes. Add the poultry seasoning, thyme, sage, eggs, nuts and a light sprinkling of salt and pepper. Toss with a fork to blend. Pour in 1 cup of the broth. Mix until dressing is moist but not soggy, adding more broth as needed. Pack the dressing firmly into the prepared pan and cover with foil.

4. Bake the dressing 30 to 40 minutes. Uncover the last 5 to 10 minutes or until lightly browned on top. Set aside for 15 minutes before serving. Check flavors and add salt and pepper to taste, if desired.

Nutrition Facts: Makes 8 servings. Per serving: 121 calories; 4 grams total fat; 18 grams carbohydrate; 4 grams protein; 3 grams dietary fiber; 187 milligrams sodium.

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