Cranberry Kidney Bean Stuffing
(Low fat if using vegan butter; Low sodium)
1 package pre-toasted bread cubes (14 – 16 ounces)
3 tablespoons butter or vegan butter, plus extra
2 tablespoons olive oil
1 large yellow onion, diced
1/2 red onion, diced
1 cup celery, diced
3/4 cup cranberries, chopped
4 cups low-sodium vegetable broth
1 cup wild rice, pre-cooked
2 tablespoons fresh sage, minced
2 tablespoons fresh thyme, minced
2 eggs, beaten
2 tablespoons poultry seasoning
1 16-ounce can red kidney beans, drained and rinsed
salt and pepper to taste
Preheat oven to 375 degrees.
Heat a large skillet and add 2 tablespoons butter and oil. Add onions, celery and cranberries and cook on medium-high heat until soft, about fifteen minutes. Add vegetable broth and bring to a boil. Place toasted bread, rice, and herbs in a large bowl, stir in eggs. Pour hot liquid mixture into bowl; add poultry seasoning, beans, salt and pepper and mix.
Grease two 8-inch pans with butter or cooking spray; pour mixture and dot with extra butter. Cover with foil and bake for 25 minutes. Remove foil and bake 10 minutes more or until top is crisp.