dish
Currant and Walnut Stuffing

8
Serves
240
Calories
17
Nutrients
15
Vitamins

Ingredients

13 slices sourdough bread ,cut into 1/2" cubes
1 large onion , chopped
4 teaspoons olive oil
2 clove garlic
1 stalk celery , chopped
2/3 pound mushrooms , quartered
1 1/3 cup currants
2/3 teaspoon fresh sage chopped
2/3 teaspoon fresh rosemary ,stem and chop
1 teaspoon fresh oregano ,stem and chop
2/3 cup walnuts , toasted and chopped
1 whole egg
1 1/3 cup vegetable stock or low-sodium broth

Cooking Instructions

1.Preheat the oven to 350°F.

2.Tear the bread into pieces and set aside. Toast the walnuts on a sheet pan for about 10 minutes, set aside.

3. Sauté the onion and garlic in oil over medium heat until the onion is golden, about 10 minutes.

4. Add the celery, mushrooms, currants and the herbs and cook an additional 5 minutes.

5. Remove to a bowl, fold in the remaining ingredients and season to taste.

6. Place in a lightly-sprayed 8-inch square ovenproof dish, cover with a lid or foil and bake for 30 minutes.

7. Remove cover and bake an additional 15 minutes, uncovered, to crisp the top.

8. Let rest for 10 minutes before serving.

Serving Size: 1/8th

Nutrition Information

Number of Servings: 8
Calories
240
Protein
9 g
Total Carbohydrate
30 g
Dietary Fiber
4 g
Soluble Fiber
1 g
Insoluble Fiber
2 g
Sugar
4 g
Total Fat
10 g
Saturated Fat
1 g
Monounsaturated Fat
4 g
Polyunsaturated Fat
4 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
27 mg
Omega-3 Fatty Acid
1 g
Omega-6 Fatty Acid
4 g
Percent Calories from Protein
14 %
Percent Calories from Carbohydrate
50 %
Percent Calories from Fat
36 %
Vitamin A
137 IU
Vitamin B1- Thiamin
0 mg
Vitamin B2 - Riboflavin
0 mg
Vitamin B3 - Niacin
4 mg
Vitamin B6
0 mg
Vitamin B12
0 mcg
Biotin
5 mcg
Vitamin C
38 mg
Vitamin D
3 IU
Folate
48 mcg
Vitamin E
1 IU
Vitamin K
3 mcg
Pantothenic Acid
1 mg
Calcium
64 mg
Iron
2 mg
Phosphorus
134 mg
Potassium
373 mg
Sodium
451 mg
Zinc
1 mg