Currant and Walnut Stuffing - 30g Carbs, 4g Fiber
From www.lifescript.com and FoodFit
The Greek city of Corinth may not be as popular a Mediterranean
vacation spot as Athens or Venice, but currant lovers owe the
city deeply for giving its name to the popular berries. In olden
days, the original "currants" were actually dried grapes not
unlike the modern raisin. It was not until the 1500s that
Europeans began cultivating what we now know as true currants…
Serves: 8
Preparation time: 20 minutes
Cooking time: 1 hour 15 minutes
13 slices sourdough bread, cut into 1/2" cubes
1 large onion, chopped
4 tsp olive oil
2 clove garlic
1 stalk celery, chopped
2/3 lb mushrooms, quartered
1 1/3 cup currants
2/3 tsp fresh sage chopped
2/3 tsp fresh rosemary, stem and chop
1 tsp fresh oregano, stem and chop
2/3 cup walnuts, toasted and chopped
1 whole egg
3 egg whites
Salt and pepper, to taste
1 1/3 cup vegetable stock or low-sodium broth
1. Preheat the oven to 350 degrees F.
2. Tear the bread into pieces and set aside. Toast the walnuts
on a sheet pan for about 10 minutes, set aside.
3. Sauté the onion and garlic in oil over medium heat until the
onion is golden, about 10 minutes.
4. Add the celery, mushrooms, currants and the herbs and cook an
additional 5 minutes.
5. Remove to a bowl, fold in the remaining ingredients and season
to taste.
6. Place in a lightly-sprayed 8-inch square ovenproof dish, cover
with a lid or foil and bake for 30 minutes.
7. Remove cover and bake an additional 15 minutes, uncovered, to
crisp the top.
8. Let rest for 10 minutes before serving.
Serving size: 1/8 recipe
Nutrition Facts:
240 Calories, 10g Total Fat, 1g Saturated Fat, 9g Protein,
30g Total Carbs, 4g Dietary Fiber, 451mg Sodium,
96% Calories from Fat, 14% Calories from Protein,
50% Calories from Carbs