Ingredients
2 celery ribs, chopped1 large onion, chopped1 tablespoon olive oil1 small carrot, shredded3 tablespoons minced fresh parsley or 1 tablespoon dried parsley flakes1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed2 garlic cloves, minced4 cups cubed day-old whole wheat bread1-1/2 cups shredded peeled tart apples (about 2 medium)1/2 cup chopped hazelnuts, toasted1 egg, lightly beaten3/4 cup apple cider or unsweetened apple juice1/2 teaspoon coarsely ground pepper1/4 teaspoon salt
Preparation
In a large nonstick skillet, saute celery and onion in oil for 4 minutes. Add the carrot, parsley and rosemary; saute 2-4 minutes longer or until vegetables are tender. Add garlic; cook 1 minute longer.
In a large bowl, combine the vegetable mixture, bread cubes, apples and hazelnuts. In a small bowl, combine the egg, cider, pepper and salt. Add to stuffing mixture and mix well.
Transfer to an 8-in. square baking dish coated with cooking spray. Cover and bake at 350° for 20 minutes. Uncover; bake 10-15 minutes longer or until a thermometer reads 165°.
