This herb stuffing is low in sodium, full of flavor and easy to prepare. It’s a recipe you will want on your table this year and every year during the holidays!
Place all slices of bread on an ungreased baking sheet. Toast each side under broiler until golden brown. Cool and cut into 1/2-inch cubes.
Melt butter in large saute pan.
Saute onion, celery, mushrooms, apples and pecans together.
When vegetables are cooked through, add spices and mix well.
Gently stir in bread crumbs and apple juice. Add optional dried apricots.
Put mixture into lightly oil-sprayed baking dish (9”x13”) and bake at 325°F for 20 to 30 minutes.
Note: This recipe is suitable for many people with chronic kidney disease. However, your type of treatment and other health concerns may make it unsuitable for your particular diet. Check with your doctor to make sure it’s OK for you.
Ingredients
Directions
Place all slices of bread on an ungreased baking sheet. Toast each side under broiler until golden brown. Cool and cut into 1/2-inch cubes.
Melt butter in large saute pan.
Saute onion, celery, mushrooms, apples and pecans together.
When vegetables are cooked through, add spices and mix well.
Gently stir in bread crumbs and apple juice. Add optional dried apricots.
Put mixture into lightly oil-sprayed baking dish (9”x13”) and bake at 325°F for 20 to 30 minutes.