Low Fat Thanksgiving Day Stuffing Recipes

MOM'S STUFFING, LIGHTENED UP

Steps:

• If your bread is fresh, preheat the oven and bake the bread cubes on 2 baking sheets at 250°F for about 30 minutes, stirring half way until the bread is completely firm.
• Increase the oven to 350°F.
• In a large saute pan over medium heat cook bacon for about 2 minutes. Add butter; when melted add onions, celery, parsley, sage, Bell's seasoning, salt and pepper and saute on medium low until soft, about 5-10 minutes. Remove from heat and let cool a few minutes.
• In a medium bowl, combine chicken broth and egg.
• In a large bowl add bread and combine with sauteed vegetables. Add chicken broth and egg mixture and combine well. If stuffing is too dry, add a little more broth or water until you have the right consistency.
• Spray a casserole with cooking spray, add stuffing. (If making ahead cover with foil and refrigerate).
• If making alongside a turkey, pour some of the pan juices from the cooked turkey over the stuffing. Bake uncovered 40 to 45 minutes, or until golden.

CLASSIC STUFFING

Steps:

• Preheat the oven to 375 degrees F and butter a 3-quart baking dish. Melt the butter in a large pot or Dutch oven over medium heat. Add the onion, celery, sage and thyme; season with 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until the vegetables are tender, about 5 minutes. Add the broth and bring to a boil, then remove from the heat.
• Whisk the eggs and parsley in a large bowl. Add the bread and the vegetable-broth mixture and stir until combined. Transfer to the prepared baking dish. Drizzle with the turkey drippings (or dot with butter); sprinkle with the paprika.
• Cover the dish with foil and bake 30 minutes, then uncover and bake until golden, 25 to 30 more minutes.

LOW FAT THANKSGIVING DAY STUFFING

Steps:

• In a big skillet, brown the sausage bits gently in half the butte, reduce heat to medium.
• Add chopped or minced onions, mushrooms, celery, and celery leaves.
• Cook, stirring often, until the onions are golden, about 8 minutes.
• Scrape the vegetable mixture into a big bowl; mix in the bread cubes, parsley, poultry seasoning, salt, and pepper.
• Gradually stir in broth combined with the egg substitute, until the stuffing is evenly moistened but not soggy.
• Transfer stuffing to a lightly buttered casserole dish; drizzle with additional broth and remaining melted butter as desired, cover, and bake in a preheated 350° oven for 30-45 minutes.