No Need to Hold the Stuffing this Thanksgiving

With its high sodium content, stuffing is often the first item to be removed from the customary Thanksgiving menu in a kidney patient's home. The Kidney Kitchen brings this holiday classic back to the table with this low fat, low sodium apple sage dressing

Apple Sage Dressing
(8 servings)

1 teaspoon Canola oil
1 large yellow onion, diced
4 stalks of celery, diced
2 Granny Smith apples, peeled, cored and diced
2 tablespoons ground sage
1 tablespoon poultry spice
1 ½ cups apple cider
1 cup low-sodium chicken stock
12 cups of cubed low-sodium bread (3/4 to 1 whole loaf)

In a large fry pan, add oil, onions, celery and apples and sauté until onions are translucent. Add sage, poultry spice, apple cider and chicken stock; simmer for 10 minutes. Place cubed bread on a cooking sheet and bake in a pre-heated 400F oven until the bread is brown, turning the cubes occasional to brown all sides. When bread cubes are brown add to the fry pan and mix together. Bake the dressing in a covered 9 X 13 pan in a 350 F oven for 20 to 30 minutes.

Analysis:
Calories 190, total fat 3 g, saturated fat 0.5 g, monounsaturated fat 1.5 g, polyunsaturated fat 0.8 g, cholesterol 0.5 mg, calcium 84 mg, sodium 79 mg, phosphorus 68 mg, potassium 226 mg, total carbohydrates 36.5 g, dietary fiber 2.8 g, sugar 11.2 g, protein 4.8 g

This recipe was submitted by CKD patient Chef Duane Sunwold.

Find more recipes at the Kidney Kitchen.