Recipe(tried): Whole Wheat Fruit and Nut Dressing

WHOLE WHEAT FRUIT AND NUT DRESSING

8 slices whole wheat bread, cut in 1/2 inch cubes
1 tablespoon canola oil
1 cup finely chpooed celery
1 large leek, white part only, chopped
1 small onion, chopped
1 cup finely chopped scallions
2 medium Granny Smith apples, cored and chopped
1 cup seedless green grapes, quartered
2 large eggs, beaten
1/4 cup finely chopped waltnuts
1 tablespoon poultry seasoning
Salt and freshly ground black pepper
1 1/2 cups fat free, low sodium chicken broth, divided use

Spread the bread cubes in one layer on a baking sheet and leave them out over night to dry, or toast the cubes in a 350 degree oven, stirring several times until dry, 20 to 30 minutes.

Place them in large mixing bowl.

Preheat oven to 350 degrees. Coat a 13x9-inch baking pan with cooking spray.

Heat the oil in a medium skillet over medium-high heat. Saute the celery, leek, onion and scallions until soft, about 5 minutes.

Mix in the apples and grapes to coat them with oil. Add this mixture to the bread cubes. Add the eggs, nuts, poultry seasoning, and a light sprinkling of salt and pepper. Toss with a fork to blend.

Pour in 1 cup of the broth. Mix until dressing is moist but not soggy, adding more broth as needed.

Pack the dressing firmly into the prepared pan and cover with foil.

Bake the dressing 30-40 minutes. Uncover and set aside for 15 minutes before serving.

Check flavors and add salt and pepper to taste, if desired.

Makes 12 servings
Donna O Okla.