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Fresh Herb Cranberry Stuffing

Renal Diet Nutrient Analysis

  • Servings per recipe: 6
  • Serving size: 1/2 cup

Nutrient Analysis

  • Calories: 143
  • Protein: 4g
  • Carbohydrates: 21g
  • Fibre: 1.3g
  • Total Fat: 8g
  • Sodium: 202mg
  • Phosphorus: 44mg
  • Potassium: 106mg

Renal and Diabetic Exchanges

1 1/2 starch choices


¼ cup (1/2 stick) unsalted butter
½ cup onion, chopped
½ cup celery, chopped
8 bread slices, cut into ½-inch cubes
½ tsp black pepper
2 teaspoons poultry seasoning
½ tablespoon each fresh parsley, sage, rosemary, thyme
½ cup cranberries, dried, sweetened
½ cup low-cholesterol egg product
¼ cup giblet stock


1. Melt butter in a nonstick frying pan. Sauté onion and celery. Remove from heat
2. Toss in cubed bread, pepper, poultry seasoning, fresh herbs and cranberries. Mix egg product and giblet stock. Pour into bread mixture and mix lightly. Place the stuffing into the turkey body cavity and neck to cook.
3. if desired, cook separately in a baking dish sprayed with nonstick cooking spray for 45 minutes at 350oF