Use fresh sage or rubbed sage in this recipe; the ground version is too bitter.

Makes 8 cups, enough to stuff one 12-pound turkey or enough to serve 8 as a side dish

ACTIVE TIME: 40 minutes

TOTAL TIME: 50 minutes

EASE OF PREPARATION: Easy

4 cups cubed whole-wheat bread (6 slices bread)
4 cups cubed white sandwich bread (6 slices bread)
Giblets from 1 turkey (liver discarded)
1 cup water
1 1/2 teaspoons canola oil
2 stalks celery, chopped
1 large onion, chopped
4 apples, peeled, cored and chopped
4 teaspoons chopped fresh sage or 1 1/2 teaspoons rubbed dried sage
2 teaspoons chopped fresh thyme or 1 teaspoon dried
1/2 cup chopped fresh or frozen cranberries
1/2-1 cup reduced-sodium chicken broth
Salt & freshly ground pepper to taste

1. Preheat oven to 350 degrees F. Spread whole-wheat and white bread on a baking sheet and bake for 15 to 20 minutes, or until lightly toasted.
2. Meanwhile, place giblets and water in a small saucepan and bring to a boil. Reduce heat to low and simmer, covered, for 10 minutes. Drain, reserving the cooking liquid. Finely chop the giblets and set aside.
3. 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 the giblet-cooking liquid, 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, giblets and cranberries. Drizzle 1/2 cup broth over the bread mixture and toss until evenly moistened. Add the remaining 1/2 cup broth if cooking in a casserole dish. Season with salt and pepper.

NUTRITION INFORMATION: Per serving: 237 calories; 3 g fat (1 g sat, 1 g mono); 31 mg cholesterol; 42 g carbohydrate; 8 g protein; 5 g fiber; 398 mg sodium; 164 mg potassium.


Nutrition Bonus: Vitamin A (80% daily value), Folate (19% dv).


2 1/2 Carbohydrate Servings

I always help my wife with Thanksgiving dinner (I usually do the stuffing and the sweet potatoes). I wanted a change from the same old stuffing that I make every year, and this recipe caught my eye with the apples, and boy was it a hit! The fruit added another dimension to the stuffing, and everybody loved it last year, so I'm going to make it again.

Anonymous, SC

This was so good at Thanksgiving that I'm making it again for Christmas. I cooked it in a casserole dish. Some changes I made: Used all whole-wheat bread. Didn't use giblets. Used olive oil instead of canola.

MP, Seattle, WA