Turkey Stuffing With Very Low Sodium Recipes

LOW SODIUM STUFFING FOR THANKSGIVING

Steps:

• Preheat oven to 350 degrees F.
• Spread bread cubes in a single layer on a baking sheet. Give a light spray with olive oil cooking spray and sprinkle with herbs if desired. Place into oven and bake until crisp and golden, about 10-13 minutes; scrape into a large mixing bowl.
• Cook sausage according to instructions below making sure to crumble the sausage as it cooks. Add to bread in the large mixing bowl.
• Melt butter in the skillet. Add onion and celery, and cook, stirring occasionally, until tender, about 4-5 minutes. Stir in garlic, parsley, sage, thyme and rosemary about 1 minute. Add to bread and sausage in large mixing bowl.
• Mix unsalted chicken broth and poultry seasoning then drizzle over stuffing while mixing until absorbed and well combined. Let stand 5 minutes, stirring occasionally, until liquid is absorbed.
• Lightly oil a 10 x 14 x 2 baking dish or coat with nonstick spray. You can use 2 smaller baking pans but this fits perfectly. Spread bread mixture into the prepared baking dish. Place into oven and bake until top is browned, about 30-35 minutes.

TURKEY STUFFING

Steps:

• Preheat oven to 300 degrees F. Lay bread cubes out in a single layer on a large, rimmed baking sheet. Bake 20 to 25 minutes, stirring occasionally, until bread is dried out.
• Melt butter in a large skillet over medium heat. Add the carrots, celery and scallions and saute until carrots are tender, about 10 minutes.
• Stir in the sage, thyme, salt, pepper and wine. Bring to a simmer and cook on medium heat until liquid is reduce by half, about 3 to 5 minutes. Remove skillet from heat and stir in 1 cup chicken or turkey stock.
• Place bread cubes in a 13"x 9" baking dish or equivalent-size casserole dish. If using stuffing to stuff a turkey, then just place the bread cubes in a large bowl. Pour the vegetable mixture over the bread cubes and toss gently until coated. Add more stock as needed to achieve desired moistness (see my narrative above for tips).
• Stuff a turkey with the mixture or bake in the casserole dish: Preheat oven to 325 degrees F. Cover and bake for 30 minutes. Uncover dish and bake 15 minutes more. Serve.

TURKEY STUFFING WITH VERY LOW SODIUM

Steps:

• Bake Italian Milano Sourdough Bread in bread machine. Slice ten 3/4- to 1-inch slices from loaf. Toast each side on an ungreased baking sheet in your oven under the broiler until just golden brown. Cool and cut into small 1/2-inch cubes. You'll get about 16 cubes from each slice of bread.
• Melt butter in large saute pan or 6-quart pan.
• Saute onion, celery, mushrooms, apples, and pecans together.
• When vegetables and apples are cooked through, add bread crumbs and spices.
• Coat with buttered mixture and add apple juice to moisten. Add optional dried apricots.
• When ready to bake, put mixture into lightly oil-sprayed baking dish (9 x 13) and bake at 325 degrees Fahrenheit for 20-30 minutes. If it's been refrigerated, heating time will take longer.
• Serve hot.

LOW-SODIUM TURKEY STUFFING

Steps:

• Saute the cubed bread, butter, onion, celery, mushroom, apple and pecans. Add the savory, sage, thyme, pepper, garlic powder, and apple juice. Bake in a pan at 350 degrees for 20 - 30 minutes.

LOW SODIUM STUFFING

Steps:

• Grind the basil, sage, oregano, pepper flakes, and fennel seed in a spice grinder until they are lightly powdered. Alternatively, you can use a mortar and pestle if you don't have a spice grinder.
• In a small mixing bowl add the ground spice to all other dry ingredients from the "sausage" mixture portion of the recipe. Whisk together to remove any clumps.
• Place your ground pork in a large mixing bowl. Sprinkle spice mixture over the meat. Next, pour olive oil and red wine vinegar over the meat and knead well until the spices are evenly distributed.
• Refrigerate meat for at least 30 minutes to let the spices infuse into the meat. You can let the meat sit in a covered bowl inside a refrigerator overnight for maximum flavor. The longer it sits, the more flavorful it will become.
• Cook over medium heat breaking into small crumbles and stirring occasionally until the outside surface is light to medium brown. About 8 to 9 minutes total and there is no pink remaining. Since it is lean do not overcook or the meat will turn out very dry.
• Preheat oven to 350 degrees F.
• Spread bread cubes in a single layer on a baking sheet. Spray lightly with olive oil cooking spray. Place into oven and bake until crisp and golden, about 10-13 minutes; scrape into a large mixing bowl.
• Melt butter in the skillet. Add onion and celery, and cook, stirring occasionally, until tender, about 4-5 minutes. Stir in garlic, parsley, sage, thyme, and rosemary for about 1 minute.
• In a large mixing bowl, place toasted bread, "sausage" mixture, and butter mixture. Gently stir together.
• Mix together unsalted chicken broth and poultry seasoning. (I save a dish by pouring seasoning into my broth container and shaking it up.)
• Drizzle the chicken broth mixture into the bowl while tossing the ingredients. Continue to mix until all liquid is evenly distributed and absorbed. You don't want any dry spots!
• Spray a 10 x 14 baking dish with nonstick spray. You can use 2 smaller baking pans but this fits perfectly. Spread bread mixture into the prepared baking dish. Place into a 350-degree oven and bake until the top is browned, about 30-35 minutes.

COUNTRY TURKEY STUFFING

Steps:

• spread rice in bottom of frying pan. brown the rice over low heat.
• pout wter into saucepan and add pinch of salt. bring to boil. add browned rice to water, cover and cook 15 minutes over low heat.
• melt butter in another saucepan over low heat. add onion, celery, parsley, sage and thyme. mix and cook 4 minutes over low heat.
• remove saucepan from heat. add eggs, drained bread, chestnuts, pepper, salt and rice.
• mix well, stuff turkey with mixture.