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
Ingredients
- 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
Instructions
- 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.
5 Comments
The taste was spot on but the bread to liquid ratio is off. I’d use half the liquid it calls for and maybe even less. Other than that it was very tasty just very soggy.
Made this on Thanksgiving. Everyone enjoyed it and I was the only one who knew it was guilt-free! It was fewer points still since a cup and a half serving was too much for me. Thanks for such great recipes! I still lost one pound the week of Thanksgiving, and your site had a lot to do with that!
I also made this and it was way too wet; could have probably used half the liquid. It was the soggiest dressing ever :(
Tasted good but toooooo wet. Even tried putting the pan back in the oven for another 2 hours (at low heat). Still too wet. My last effort will be ‘frying’ it (with PAM, of course) in a pan to see if I can dry it out.
I’ll make again, but will use 1/2 the liquid called for.
I made this and it was so wet….are you certain it’s 4 cups of water? I had to drain some out and add more bread and it’s still soggy. Let me know if I did something wrong. Otherwise….it tastes fantastic….just soggy!
This looks great. Was wondering how to lighten up some of the favorites this year. Thanks for posting!