Wednesday, November 14, 2012
My Favorite Thanksgiving Stuffing
I know, that's one catchy title there isn't it? But I'm a simple girl and I named it what it is! For me, Thanksgiving is all about the stuffing. I grew up on Stove Top in varying incarnations from truly on the stove top to Grandma stuffing it in the bird to baking it in the oven. I seem to be the only one that is truly that crazy over the stuff in my family and that's fine with me! When I decided I was going to put some love into my stuffing (aka- make it from scratch for a family who still prefers the boxed stuff), I was going to make it on my terms. I wanted to reduce the calories and sodium if I could but not sacrifice flavor. That's how I came up with...
I use sourdough and whole grain bread and it is sooo good. The sourdough just gives it this great flavor and texture that you're not going to get out of a box. This batch got frozen and is waiting for me to thaw on the Saturday after Thanksgiving because it's ALL mine. Well, okay, I guess I'll share with the Mr too.
My Favorite Thanksgiving Stuffing
(Makes 12 one cup servings)
10 oz Boudin (or similar) sourdough, cubed
10 oz Brownberry 12 Grain Bread, cubed (or you could use sprouted bread to fiber it up)
1 1/2 cups TJ's Low Sodium Chicken Broth
1 cup onions, diced
1 large stalk celery, diced
1 large carrot, diced
1/2 cup frozen spinach
2 eggs, beaten
3/4 tsp poultry seasoning
1/4 tsp thyme
1/2 tsp garlic powder
1/2 tsp black pepper
Start your onions caramelizing. It might take a while but yes, it's worth it! When they're about 40 minutes in, add your spinach to cook with them the rest of the way. You can do this a day ahead and keep it in the fridge (or even freeze it if you need to do it further in advance)
Cut bread into cubes. In a 400 degree oven, toast the bread for 7-8 minutes.
Time to cut your veggies. I like my stuffing kind of rustic and chunky so I cut them medium sized but you can dice them to the size of your preference. Saute in a little cooking spray until they're fork tender.
Pull your bread out when it's all toasted and let cool for at least 15 minutes in a large bowl.
Time to add all of the goodness! Add your veggies (onions, spinach, carrots and celery).
I like to give it a little toss to distribute everything before adding the other components.
Add your 1 1/2 cups of low sodium chicken broth giving a stir as you do to evenly coat the bread cubes. If you like yours slightly more moist, keep 1/4 cup of extra broth handy. (Not included in the nutritional info)
Time to beat the eggs!
Add the eggs to the stuffing and toss to coat.
Add your poultry seasoning and other spices. I cannot stress this enough, do not skip out on the poultry seasoning! This is what makes stuffing taste like stuffing!
Choose your preferred cooking vessel - a 9x13 cooking sprayed pan or if you have an oven safe serving bowl, spray the bottom and sides of it and add the stuffing.
Bake for 20 minutes at 350 degrees and if you need to keep it warm in the oven as other things finish up, cover it with foil.
Nutritional info per cup serving: Calories 148 Total Fat 2g Poly Fat 1g Cholesterol 31mg Sodium 242mg Potassium 95mg Total Carbs 26g Fiber 3g Sugars 3g Protein 6g Vitamin A 28% Vitamin C 4% Calcium 6% Iron 10%
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Labels: Holiday Recipe