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Holiday Herb Stuffing

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This tasty stuffing recipe allows you to enjoy the holidays while also limiting your sodium intake. By making your own breadcrumbs and replacing chicken broth with apple juice, it reduces a lot of the sodium found in typical holiday stuffing recipes.

Diets: dialysis, early stages of CKD, diabetes

Download a printable copy of recipe. 

What you need:
 1 lb low-sodium bread, toasted and cubed
 ½ cup unsalted butter
 2 cups onion, chopped
 2 cups celery, chopped
 2 cups mushrooms, chopped
 2 medium to large apples, chopped
 1 cup dry roasted pecans, chopped
 ¼ tsp ground sage
 ½ tsp ground thyme
 1 tsp pepper
 2 tsp garlic powder with parsley
 1 cup apple juice
 ½ cup dried apricot, chopped (optional)
To make the stuffing:
1

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.

2

Melt butter in large saute pan.

3

Saute onion, celery, mushrooms, apples and pecans together.

4

When vegetables are cooked through, add spices and mix well.

5

Gently stir in bread crumbs and apple juice. Add optional dried apricots.

6

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

What you need:
 1 lb low-sodium bread, toasted and cubed
 ½ cup unsalted butter
 2 cups onion, chopped
 2 cups celery, chopped
 2 cups mushrooms, chopped
 2 medium to large apples, chopped
 1 cup dry roasted pecans, chopped
 ¼ tsp ground sage
 ½ tsp ground thyme
 1 tsp pepper
 2 tsp garlic powder with parsley
 1 cup apple juice
 ½ cup dried apricot, chopped (optional)

Directions

To make the stuffing:
1

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.

2

Melt butter in large saute pan.

3

Saute onion, celery, mushrooms, apples and pecans together.

4

When vegetables are cooked through, add spices and mix well.

5

Gently stir in bread crumbs and apple juice. Add optional dried apricots.

6

Put mixture into lightly oil-sprayed baking dish (9”x13”) and bake at 325°F for 20 to 30 minutes.

Holiday Herb Stuffing