Saturday, November 16, 2013

Homemade Stuffing

 If you like the convenience of pre-boxed/bagged stuffing but don’t like all the extra chemicals, or you need something with less calories or more fiber and protein because of dietary restrictions then this recipe is your answer. You can even prepare through step 3 and still have the added ease of purchased box/bagged mixes. If you need a gluten free recipe go here Homemade Gluten-Free Stuffing.


10 slices 35 calorie wheat bread
10 slices 35 calorie white bread
10 slices of high fiber bread with extra protein added
butter flavor cooking spray

1 teaspoon savory
1 teaspoon poultry season
1 teaspoon ground sage
1/2 teaspoon salt
1/2 teaspoon pepper
1 medium onion, diced (about 1 cup)
2 stalks celery, diced (about 3/4 cup)
1/2 carrot, diced (about 1/2 cup)
1/4 cup of white wine (or substitute turkey or chicken broth)
2 1/2 - 3 cups de-fatted or fat free turkey or chicken broth


1. Heat oven to 250 degrees

2. Stack bread and cut into 1" cubes with serrated knife.
Spread on a jelly roll pan, lightly spray with butter flavor cooking spray and bake at 250 degrees stirring occasionally until toasted.
 Remove from oven and place in a large bowl.
3. Sprinkle with savory, poultry seasoning, ground sage, salt (if desired), and pepper. Mix well and set aside.
4. While bread is toasting; sauté onion, celery, and carrot in butter flavor spray until tender adding a little water if necessary to prevent browning. Add white wine and cook until alcohol is evaporated. Add 2 1/2 cup of broth and bring to a boil. Remove from heat and add bread mixture. Stirring until combined. Add additional broth if need, remember you will lose some moisture during baking so moister is better, just make sure it is not soupy.
5. Transfer to an 8" square baking pan and bake uncovered at 350 degrees until brown on top about 45 minutes


HINT: Make recipe through step 3; making sure all moisture is removed from bread. Cool completely. And place it a zip top bag for use later. As long as you are making one batch it only takes a few minutes more to double the ingredients, saving you valuable time later.



No comments:

Post a Comment