Apple Sage Stuffing

Organ and tissue transplantation and donationDiet and nutritionKidney transplantationDiet and meal planningDialysis dietCKD diet
Apple Sage Stuffing for CKD stages 1-4 and transplant. Low in sodium, potassium, and phosphorus. Total prep and bake time: 1hr 10mins
Meal TypeDinner, Lunch, Side dish 
DietsDairy free, Low phosphorus, Low potassium, Low protein, Low sodium, Nut free 
Ingredients
Yield:
Serves 8
  • 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
  • 1½ cups apple cider
  • 1 cup low–sodium chicken stock
  • 12 cups of cubed low–sodium bread (¾ to 1 whole loaf)
Apple Sage Dressing
Directions
Prep: 40 min, Cook: 30 min, Total: 1 hr 10 min
  1. In a large fry pan, add oil, onions, celery and apples and sauté until onions are translucent.
  2. Add sage, poultry spice, apple cider and chicken stock; simmer for 10 minutes.
  3. 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.
  4. When bread cubes are brown add to the fry pan and mix together.
  5. Bake the dressing in a covered 9 X 13 pan in a 350° F oven for 20 to 30 minutes.
Nutritional Information
  • Calories 206
  • Carbohydrates 39.9 g
  • Dietary Fiber 2.8 g
  • Protein 5.4 g
  • Fat 2.7 g
  • Saturated Fat 0.5 g
  • Sodium 244.9 mg
  • Potassium 270.6 mg
  • Calcium 86.4 mg
  • Phosphorus 74.4 mg