I’m excited to share this amazing cranberry walnut stuffing recipe with you. This recipe is both low in carbs and fat to help keep you trim & healthy this holiday season.
A classic combination of cranberries and walnuts studded through this healthy stuffing make an elegant presentation to your family and friends not only during the holidays but everyday.
Over the last few years we have enjoyed many classic dishes that have been converted to a healthier lifestyle. Especially family favorites and holiday meals. I’m sorry I haven’t gotten more of them posted.
This year I’m faced with cooking through the Holidays with a broken wrist that has me working one handed thus needing help with some of the simplest of tasks (please keep me in prayer for patience, lol).
Taking a moment to say thank you
I do want to give a huge shout out to Dawn from Oh Sweet Mercy. She traveled all the way from Indiana with her kids and came to help me prepare some freezer foods and get some other things done that I would have never been able to do without their help. I am forever grateful and thankful for your friendship.
Carey over at The Healthy Milestone for all her help in putting together the Trim & Healthy Instant Pot Recipes post and helping me get all the links in there. As well as checking in on me online and over the phone because she knows I worry that I’m not participating in the groups well enough.
Teresia from Nana’s Little Kitchen for sharing my blog posts, checking in to see if I’m okay and giving me post ideas when I feel stuck.
To the many other THM Bloggers, admins and members for all of your prayers and support through this season.
Your kindness touches my heart daily — Thank you
On to the Recipe for Cranberry Walnut Stuffing
Last year I shared this recipe for Healthy Baked Stuffing. This cranberry walnut stuffing is variation of that recipe. My children are grown so these recipes feed about four to six people. I’ve been known to bake both of these as stuffing balls and use them as “dumplings” in my Dressed Up Turkey Soup.
Using Fresh Cranberries
You can use fresh cranberries if you can’t find unsweetened dried cranberries or you can use this recipe for oven drying them from All Day I Dream About Food.
Keeping the Carbs Under Control
I have couple of recipes for low carb breads linked down in the recipe card. You can also use the Wonderful White Blender Bread from the Trim Healthy Table Cookbook page 242 if you prefer.
Using Sprouted Grain bread in this recipe will cause this to be a crossover dish for those following the Trim Healthy Mama Plan.
Keeping the carbs lower in this cranberry walnut stuffing means that this dish isn’t going to cause your blood sugar to spike as high. As a diabetic it means that I can have a reasonable serving of the dishes I love without putting my blood sugar through the roof.
I do enjoy a crossover meal at Thanksgiving and at Christmas. Stuffing made lighter like this allows me to do so without fear of putting my blood sugar into a dangerous zone.
- Serves: 8
- Serving size: ½ cup
- Calories: 160
- Fat: 14g
- Carbohydrates: 6g
- Sodium: 384mg
- Fiber: 3g
- Protein: 8g
- Cholesterol: 12mg
- 4 cups Low Carb Yeast Bread or this Simple Soda Bread
- 1 cup chopped walnuts (chopped)
- ½ cup unsweetened dried cranberries
- 3 tablespoons unsalted butter
- ½ cup seasoning blend
- ⅛ cup Italian parsley (chopped)
- ½ tablespoon ground sage
- ½ tablespoon ground thyme
- ½ tablespoon himalayan pink salt
- ½ teaspoon freshly ground black pepper
- 1 cup low sodium chicken broth (decrease by ¼ cup if using fresh cranberries)
- Preheat oven to 350°F.
- Place bread cubes, walnuts and cranberries in large bowl and set aside.
- Coat a 9x13-inch baking pan with 1 tablespoon butter.
- Melt remaining butter in skillet over medium-high heat and add seasoning blend. Cook 4-5 minutes, or until softened and lightly browned, stirring frequently. Add parsley, ground sage, thyme, salt and pepper and mix well. Add mixture to bread cube mixture and toss to combine.
- Drizzle 1 cup of the chicken broth over mixture in bowl, and stir to combine. Add more chicken broth and salt and pepper as desired.
- Place stuffing in prepared pan and bake, uncovered, until top is lightly browned, about 50-60 minutes.