Cranberry Apple Dressing
Meal: 203 cal Protein: 6 g Carbs: 28 g Fat: 8 g
Thanksgiving dinner can be a major Carb and Calorie load. If we lighten each dish, the dinner won’t weight you down nearly as much. For this dressing, we have lightened it quite a bit by swapping half the bread for fruit and vegetables.
Serving size ¼ C 203 cal Protein: 6 g Carbs: 28 g Fat: 8 g
Ingredients
- 8 Tbsp Butter unsalted
- 1 Tbsp Olive Oil
- 1 Cup Onion , diced
- 2 Cup Carrot , diced
- 2 Cup Celery , diced
- 2 Cup Apple , diced
- 2 Tsp sage , dried
- 1 Tsp Rosemary , dried
- 1 Tsp Thyme , dried
- Salt & Pepper
Directions
- PreHeat oven to 350F.
- Heat Sauté Pan over Medium.
- When hot, melt butter and oil.
- Add onion, carrot, celery, and apple – sauté until soft, 7-8 minutes.
- Add spices and sauté until fragrant.
Ingredients
- 5 Cup Bread Crumbs
- 1 Cup Cranberry , fresh or frozen
- 1 ½ Cup Broth
- 2 Lg Eggs , beaten
Directions
- In a bowl, add apple mixture, bread, zest, cranberries, and parsley.
- Allow to cool.
- Add 1 cup of broth and eggs.
- If not wet enough, add more broth; it should be wet like bread pudding.
- Oil a casserole dish with a bit of EVOO (you’ll thank me when it comes time to do dishes) and pour bread mixture into dish.
- Cover with foil and bake for 30 minutes.
- Remove foil and bake for 10 minutes more to crisp the top.
