Apple Sage Stuffing
Apple sage stuffing with whole wheat bread, onion and herbs, made with low-sodium broth. A kidney-friendly side dish for roasts and holiday meals.
Ingredients
serves 1
- 1 cup cubed whole wheat bread, toasted
- 1/2 apple, diced
- 1 tbsp chopped onion
- 1/2 tsp dried sage
- 1/4 tsp dried thyme
- 1/4 cup low-sodium chicken broth
- 1 tsp olive oil
- Pinch of black pepper
serves 2
- 2 cups cubed whole wheat bread, toasted
- 1 apple, diced
- 2 tbsp chopped onion
- 1 tsp dried sage
- 1/2 tsp dried thyme
- 1/2 cup low-sodium chicken broth
- 2 tsp olive oil
- Pinch of black pepper
serves 3
- 3 cups cubed whole wheat bread, toasted
- 1 and 1/2 apples, diced
- 3 tbsp chopped onion
- 1 and 1/2 tsp dried sage
- 3/4 tsp dried thyme
- 3/4 cup low-sodium chicken broth
- 1 tbsp olive oil
- Pinch of black pepper
Method
- Preheat the oven to 350°F (175°C).
- In a skillet, heat olive oil over medium heat.
- Sauté onion until translucent.
- Add diced apple, sage, thyme, and black pepper.
- Cook for 3-4 minutes.
- In a bowl, combine toasted bread cubes with the apple mixture.
- Add chicken broth and stir.
- Transfer to a baking dish and bake for 20 minutes or until the top is crispy.
Nutrition Facts
per serving
Calories
160
Carbohydrates
25
g
Sugar
5
g
Protein
4
g
Fat
5
g
Salt
0.25
g
Potassium
120
mg
Phosphorus
80
mg
Low
Moderate
High
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