Preheat oven to 350°F. Spread whole-wheat bread on a baking sheet and bake until lightly toasted, 15 to 20 minutes.
Heat oil in a large nonstick skillet over medium heat. Add celery and onion; cook, stirring occasionally, until softened, about 5 to 7 minutes.
Add apples, cook for 3 minutes longer. Add 3/4 cup chicken broth, sage and thyme. Reduce heat to low and simmer until the apples are tender and most of the liquid has evaporated, 5 to 7 minutes.
Transfer the mixture to a large bowl and add the toasted bread and cranberries. Drizzle broth over the bread mixture and toss until evenly moistened.
Reduce oven temperature to 325°. Transfer stuffing to a lightly oiled casserole dish and cover with foil. Bake until heated through, 35 to 45 minutes. If you would like a crisp top, uncover for the last 15 minutes of baking.
• Calories: 211
• Fat: 2g
• Sodium: 225mg
• Carbohydrate: 30g
• Fiber: 6g
• Protein: 6g
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