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New Age Stuffing With Old-Fashioned Taste
Stuffing doesn't have to be on the cannot-eat list this Thanksgiving. Although typically high in fat and
loaded with refined carbs, stuffing can be updated with health considerations without sacrificing flavor.
One easy way is to use whole grains - full of health-protective dietary fiber and nutrients - in place of
refined bread. Another is to use a non-stick pan and just enough oil to prevent sticking, thereby cutting
calories and fat in the sautéing process.
Substituting dried fruit for some of the bread adds texture and color as well as nutrients. A generous use
of herbs and seasoning also adds flavor. This stuffing, made with cranberries and walnuts, is almost good
enough for dessert.
Source: American Institute for Cancer Research
AICR offers a Nutrition Hotline (1-800-843-8114) Monday-Friday, 9 a.m. to 5 p.m. ET,
a free service that allows you to ask a registered dietitian questions about diet, nutrition and cancer.
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