Fig, Apple & Sage Stuffing
- 1 24-oz loaf whole-wheat bread (680 g), trimmed of crust and cut into 1/2-inch pieces
- 1 tbsp olive oil
- 2 to 3 carrots, peeled and finely chopped (about 1 cup)
- 3 to 4 celery ribs, finely chopped (about 1 cup)
- 1 large white onion, finely chopped
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp chile powder
- 1/2 tsp sea salt
- Fresh ground black pepper, to taste
- 10 to 12 unsweetened dried figs, chopped (about 1 cup)
- 2 apples (such as McIntosh, Cortland, Gala or Golden Delicious), cored and chopped
- 1 cup low-sodium chicken or vegetable broth, plus additional 1/2 cup as needed
- 1 1/2 tbsp chopped fresh sage
- This recipe is vegetarian
- Produce
- Apples (2)
- Carrots, peeled and finely chopped (about 1 cup) (2)
- Celery ribs, finely chopped (about 1 cup) (3)
- Figs, chopped (about 1 cup), unsweetened dried (10)
- Rosemary, dried (1 tsp)
- Sage, fresh (1 1/2 tbsp)
- Thyme, dried (1 tsp)
- White onion, large (1)
- Canned Goods
- Chicken or vegetable broth, low-sodium (1 cup)
- Cooking & Baking
- Black pepper, Fresh ground (1)
- Chile powder (1 tsp)
- Olive oil (1 tbsp)
- Sea salt (1/2 tsp)
- Bread & Baked Goods
- 1 24-oz loaf whole-wheat bread (680 g)
Preparation
Read recipe preparation on cleaneatingmag.com
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Recipe Stats
Published October 18, 2012 (4 months ago).
12 people saved this recipe.
