After the turkey, stuffing is one of the most tempting dishes at your Thanksgiving feast…and it’s also one of the most potentially problematic ones for diabetics, given the carb content of the dish. Want to indulge without throwing your blood sugar levels completely out of whack? Try this Sage Stuffing recipe from the American Diabetes Association and make sure to follow our Thanksgiving Recipes board on Pinterest for more holiday meal planning tips!
This Recipe Serves 12
30 slices (1-ounce each) day-old whole-grain bread, crusts removed, cut into small cubes
1 tablespoon olive oil
1 large onion, chopped
3 large celery stalks, chopped
1/3 cup coarsely chopped walnuts
1/2 bunch fresh sage, stems removed, coarsely chopped
3 cups hot low-fat, reduced-sodium chicken broth
1 egg, lightly beaten
1/2 cup dried cranberries or dried cherries, coarsely chopped
Kosher salt and fresh-ground black pepper to taste
- Preheat the oven to 375⁰ F. Add the bread to a large bowl.
- Heat the olive oil in a large skillet over medium heat. Add the onions and celery, and sauté for 3 minutes. Add the walnuts and sauté for 2 minutes. Add in the sage and cook for 1 minute.
- Add the onion-sage mixture to the bread. Pour the hot chicken broth and egg over the onion-sage, and mix well (until moist). Add in the cranberries or cherries. Season well with salt and pepper. Add the mixture to a large casserole dish, and sprinkle with paprika. Bake for about 40-45 minutes, or until the top is browned and crusty.
Serving Size: 1/2 cup
- Calories 190
- Carbohydrate 28 g
- Protein 8 g
- Fat 6 g
- Saturated Fat 0.9 g
- Dietary Fiber 5 g
- Cholesterol 20 mg
- Sodium 385 mg