Your Healthy Stuffing
With a few simple substitutions and a little creativity in the kitchen,
your holiday dinner can be both tasty and healthy! This holiday season you
can enjoy the feast but trim the fat with these fantastic recipes for
healthier stuffing. Here's a ho-ho-host of member recipes for Healthy
Holiday Stuffing:
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Beth's Hodge-Podge Stuffing
Here's my version of holiday stuffing. I don't use recipes, I just do a
little of this and a little of that...
2 boxes stuffing mix (Watch the fat content; some are quite high.)
1 onion, chopped
3 stalks celery, chopped
Fat-free chicken broth
Sage
Salt and pepper to taste
Sauté celery and onion in chicken broth until tender. Follow directions on
box for stuffing mix and use both broth and water. Add onion and celery to
prepared stuffing and season with salt, pepper and sage. This works well
both in and out of the turkey, but keep in mind, when you cook inside the
bird, fat will soak into the stuffing.
Enjoy!
–Beth
Kathleen's Better-than-the-Bird Stuffing
I love this stuffing even better than the bird! Try this...
1 package Pepperidge Farms seasoned stuffing mix (or other brand)
1 onion, finely chopped
3 stalks celery, finely chopped
1-2 cans mushroom pieces (optional)
1 tsp Butter Buds
1 can chicken broth or water (about 10 oz)
1 lb turkey sausage, browned, well-drained and rinsed (optional)
Toss all of these ingredients together
Cover and bake for about 1-1½ hours.
–Kathleen
Linda's Whole-Wheat Stuffing
The following is a low fat and tasty stuffing recipe. I've enjoyed it every
year since I first found it.
8 cups stale whole wheat bread cut into ½-inch cubes (8-9 slices)
1 medium onion, chopped
1 cup celery, thinly sliced (include leaves)
½ cups fat free chicken broth
2 tbs fresh parsley, chopped
2 tsp dried, crushed sage
1 tsp dried, crushed thyme
1 tsp dried, crushed marjoram
2 tbs dry Butter Buds
¼ tsp pepper
3 egg whites, slightly beaten (optional)
Combine all ingredients except broth and toss well. Add broth and mix well.
Stuff loosely into bird. Bake leftover stuffing in a separate dish (to save
on fat).
Makes 10 (¾-cup) servings.
Calories 78
Fat 1g
Sodium 213
–Linda
Julie's Fruity Stuffing
My stuffing always receives rave reviews. My trick:
First I sauté raisins, chopped apples, mushrooms, green onions and any
other crunchy items like nuts or sliced water chestnuts. I sauté them in
water (this way, hardly any fat is used) in a covered frying pan until they
are tender. Then I add the fruit to the prepared stuffing. When the recipe
calls for butter, you can add half the amount, along with some apple juice.
Good luck and bon appetite!
–Julie
Sissie's Smoked Seafood Stuffing
Sauté onions, green peppers and celery in a skillet lightly sprayed with
Pam. Add nonfat chicken broth, nonfat Italian seasoned croutons and
prepared nonfat cornbread (made from Krusteaz mix). Add a little sage,
salt, pepper and cayenne pepper to taste. Add more broth if necessary.
(Amounts will vary per cook's taste.)
Any number of other things may be added, though some add a little fat: a
few chopped pecans, smoked oysters, smoked shrimp, mushrooms, chopped green
onions and boiled, seasoned and chopped chicken or turkey giblets.
Enjoy!
–Sissie
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