This will be in the Thanksgiving IBS Newsletter, but for folks not on the list I'm posting it here as well.
Rosemary Raisin Bread Stuffing
This is a wonderfully old-fashioned stuffing with a hint of spice and a light sweet note from the raisins. The savory herbs give a tantalizing fragrance and flavor! Stuffing is a great soluble fiber basis to your meal, and this is important as soluble fiber is what will keep your digestion stable. So dig in!
Makes 8-10 servings.
2 cups onion, finely chopped 2 tablespoons canola oil 1 cup finely chopped fresh cranberries 2 tablespoons packed brown sugar 2 teaspoons dried rosemary, crushed 1/2 teaspoon dried sage 7 cups raisin bread, cut into 1/2" cubes and toasted (about 12 slices) 1/2 cup fresh orange juice 1/2 cup vegetable or fat-free chicken broth
Preheat oven to 325F. In a large non-stick skillet cook the onion in the oil over medium heat until softened. Add cranberries, brown sugar, rosemary, sage, and salt and pepper to taste. Cook, stirring, for 5 minutes. Transfer mixture to a large bowl, add toasted bread cubes and orange juice, and stir gently but thoroughly until well combined. Spoon stuffing into a 3-quart casserole dish, drizzle with the broth, and bake, covered, for 30 minutes. Uncover and bake 30 minutes more.