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HeatherAdministrator

Reged: 12/09/02
Posts: 7679
Loc: Seattle, WA
Rosemary Raisin Bread Stuffing
      11/18/03 04:36 PM

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.


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Heather is the Administrator of the IBS Message Boards. She’s the author of Eating for IBS and The First Year: IBS, and the CEO of Heather's Tummy Care. Join her IBS Newsletter. Meet Heather on Facebook!

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