Delicious Stuffing with Tangy Cranberries

If your family loves stuffing (whose doesn’t?) try this inspired creation from SouthBeachDiet, made with tangy cranberries and a nutty crunch. It’s so delicious, your guests won’t guess it’s good for them!

Makes 8 servings

Description

Although we call it stuffing, this colorful dish is almost too pretty to hide inside the bird. Be sure to use cranberries without added sugar, available at natural-food stores.

Tip: Leeks can be gritty. The easiest way to clean them is to trim off the root end, then thinly slice. Put slices in a colander and run cold water over them, separating layers with your fingers to wash away any hidden dirt.

Ingredients

4 cups reduced-sodium chicken broth
2 cups wild rice, rinsed
1 tablespoon olive oil
2 medium leeks, trimmed, thinly sliced and cleaned
2 large celery stalks, thinly sliced
1 cup chopped walnuts
1 cup (4 ounces) dried cranberries (unsweetened)
5 teaspoons chopped fresh sage
Salt and black pepper

Instructions
Place broth in a medium-size saucepan; bring to a boil over high heat. Stir in rice; cover and reduce heat to low. Cook 45 minutes or until rice is tender and liquid has absorbed.

Meanwhile, warm oil in a large skillet over medium heat. Add leeks and celery; cook 10 minutes, until softened, stirring. Transfer to large bowl.

Stir rice into bowl with vegetables. Add walnuts, cranberries, sage, salt, and pepper.

Use mixture to stuff turkey. Alternatively, coat a large casserole dish with nonstick cooking spray; add stuffing and an additional 1/4 cup broth. Bake in preheated 350°F oven for about 20 minutes.

Make-ahead tip: Just cover and refrigerate bowl after adding walnuts, cranberries, sage, salt, and pepper. Keeps for 1 day in refrigerator. Let come to room temperature before continuing with recipe.

Nutritional information
336 calories
13 g total fat (1 g sat)
86 mg cholesterol
48 g carbohydrate
11 g protein
5 g fiber
13 mg sodium

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