Active Time: 30 minutes
Total Time: 1 hour 30 minutes • Serves: 10
Schnucks nonstick cooking spray
2 loaves (8 ounces each) Schnucks mini wheat bread, cut into 1/2-inch cubes
1-1/2 cups coarsely chopped walnuts (optional)
6 tablespoons Schnucks unsalted butter
3 garlic cloves, minced (about 1 tablespoon)
3 large celery ribs, chopped (about 1-1/2 cups)
1 medium onion, chopped (about 1 cup)
3 Granny Smith apples, peeled, cored and cut into 1/2-inch pieces (about 2 cups)
2 teaspoons chopped fresh sage leaves
1-1/2 teaspoons salt
1-1/2 teaspoons ground black pepper
1 teaspoon poultry seasoning
2 cans (14.5 ounces each) less-sodium chicken broth
1. Preheat oven to 350°F. Spray 13 x 9-inch glass or ceramic baking dish with nonstick cooking spray. Place bread on large rimmed baking pan. Bake 25 to 30 minutes or until bread is crisp, stirring every 8 to 10 minutes; cool. Transfer bread to large bowl and add walnuts, if using.
2. In nonstick 12-inch skillet, melt butter over medium heat. Add garlic, celery and onion; cook 4 to 5 minutes or until onion is soft, stirring occasionally. Stir in apples, sage, salt, pepper and poultry seasoning; cook 4 to 5 minutes or until apples are crisp-tender, stirring occasionally. Add broth and heat 2 to 3 minutes or until simmering. Remove from heat.
3. Pour hot broth mixture evenly over bread and gently toss just until combined. Transfer bread mixture to prepared baking dish. Bake 35 to 40 minutes or until top is lightly browned.
Each serving: about 219 calories, 8 g total fat (5 g saturated), 18 mg cholesterol, 786 mg sodium, 30 g carbohydrate, 3 g fiber, 8 g sugars, 7 g protein