What would Thanksgiving dinner be without the stuffing?!? That heavenly, carb-laden dish is the one I look forward to the most each year, but not surprisingly, it’s also one of the most fattening.
After putting some time in the kitchen this past weekend, I was able to create a MUCH healthier version that has about 1/3 of the fat and calories most traditional Thanksgiving Recipes have.
I simply took my mom’s recipe (which is THE BEST stuffing in the world, by the way), and altered it. It was easier than I thought, and the end result was pretty darn good!
It does require you to make your own bread cubes vs. using prepared ones out of a box, but considering the calories it saves you, it’s so worth it. With stuffing this yummy and healthy, there’s no need to wait until Thanksgiving!
THANKSGIVING STUFFING RECIPE
- 12 slices of light whole grain bread - (dried and cut into bite size cubes)
- 4 cups water
- 2 extra large chicken bouillon cubes - (about 1 oz)
- 5 celery stalks - (chopped)
- 1 large onion chopped
- 1 large egg
- 2 tbsp light butter
- 1 tsp fresh sage - (finely chopped)
- 1 tsp fresh thyme - (finely chopped)
- 1 tsp fresh rosemary - (finely chopped)
- ½ tsp black pepper
- Preheat oven to 400 degrees.
- In a large saucepan, heat water, butter and bouillon to a boil.
- Add in celery, onion, sage, thyme, rosemary, and pepper, and turn heat down to medium. Simmer until celery and onion are soft, about 15-20 min.
- In the meantime, put bread cubes into a large oven safe bowl or casserole dish.
- Pour broth over bread cubes and combine gently until all bread cubes are saturated.
- Gently mix in the egg.
- Place stuffing into the oven and bake for about 20 minutes, or until stuffing reaches desired texture.