From American Institute for Cancer Research, www.aicr.org 

30 minutes prep time (not including drying/toasting time)  |  Serves 12 

What you need:      

• 8 slices whole-wheat bread, cut in 1/2-inch cubes     
• 1 Tbsp canola oil     
• 1c finely chopped celery     
• 1 large leek, white part only, chopped     
• 1 small onion, chopped     
• 1c finely chopped scallions     
• 2 medium Granny Smith apples, cored and chopped     
• 1c seedless green grapes, quartered     
• 1 Tbsp poultry seasoning     
• 2 large eggs, beaten     
• 1/4 c finely chopped walnuts         
• Salt and freshly ground black pepper     
• 1-1/2 c fat-free, low-sodium chicken broth 

What you do: 

1. Spread the bread cubes in one layer on a baking sheet. Leave them out overnight to dry. Or toast the cubes in a 350° oven, stirring several times, until dry, 20 to 30 minutes. Place them in a large mixing bowl. 
2. Preheat oven to 350°. Coat a 9x13-inch baking pan with cooking spray.
3. Heat oil in a medium skillet over medium-high heat. Saute celery, leek, onion, and scallions until soft, about 5 minutes.
4. Mix in apples and grapes to coat them with oil. Add this mixture to the bread cubes. Add poultry seasoning, eggs, nuts, and a light sprinkling of salt and pepper. Toss with a fork to blend.
5. Pour in 1 cup of the broth. Mix until dressing is moist but not soggy, adding more broth as needed.
6. Pack the dressing firmly into the prepared pan. Cover with foil.  Bake dressing for 30 to 40 minutes. Uncover and set aside for 15 minutes before checking. Taste flavors and add salt and pepper, if desired. 

Per serving: 121 Calories, 4 g Protein, 17 gCarbohydrates, 3 g Fiber, 5 g Total fat (1 g sat, 2 g mono, 2 g poly), 131 mg Sodium,  Vitamin K, Manganese,  Vitamin B2 (riboflavin), Biotin, Copper, Phosphorus, Selenium