Countdown to Thanksgiving: Healthy Stuffing

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You can’t have Thanksgiving without the stuffing and you haven’t had stuffing until you’ve made it from real French bread with fresh diced vegetables. The fresh chopped sage adds more depth and color to the final dish.

Makes 8 Side Dish Portions: 200 calories (3 ¼ x 4 ½ inch piece)

Prep Time: 20 minutes • Bake Time: 55 minutes

Ingredients:

1 (1 pound) loaf French bread

Nonstick cooking spray

1 cup diced yellow onion

1 cup diced celery

2 cups chicken broth

2 tablespoons fresh chopped sage

1/2 teaspoon dried thyme

1/2 teaspoon onion powder

1/2 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon poultry seasoning

2 large egg whites

2 tablespoons butter, melted

Directions:

1. Preheat oven to 400°F. Cut French bread into small 1/2-inch cubes. Arrange cubes in a single layer on 2 sheet pans.

2. Bake bread cubes for 10 minutes, or until lightly browned. Let cool.

3. Reduce oven temperature to 375°F. Spray a 13 x 9-inch baking dish with nonstick cooking spray.

4. Spray a skillet with nonstick cooking spray and place over medium-high heat.

5. Add the onion and celery to the skillet and sauté for 5 minutes, or until onions are translucent and celery is almost tender.

6. In a large mixing bowl, combine chicken broth, sage, thyme, onion powder, salt, pepper, and poultry seasoning. Add the toasted bread cubes to the bowl and quickly toss until nearly all of the liquid has been soaked up by the bread.

7. Add the sautéed vegetables to the cubed bread in the mixing bowl and toss to combine. Transfer to the prepared rectangular baking dish.

8. In a small bowl, whisk together egg whites and melted butter. Drizzle over the stuffing in the baking dish.

9. Cover with aluminum foil and bake for 25 minutes. Remove aluminum foil and bake for an additional 20 minutes, or until the top of the stuffing begins to brown. Let cool 5 minutes before slicing. Slice into 4 rows horizontally by 4 rows vertically to make 100 calorie portions.

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