With a reinvented recipe, you can enjoy Thanksgiving stuffing without feeling like the turkey. Here's how:
white bread >
white whole grain bread
3/4 cup butter or margarine >
2 tablespoons olive oil
Added 1/2 cup chopped carrot
Changed to reduced-sodium chicken broth
1 teaspoon salt >
1/2 teaspoon salt
Nutritional Highlights
190 (before)
120 (after)
13 g (before)
4 g (after)
8 g (before)
1/2 g (after)
0 g (before)
3 g (after)
8 % (before)
20 % (after)
30 min |
1 hr 40 min |
12 servings (1/2 cup each) |
15 slices white whole grain bread
2 tablespoons olive oil
1/2 cup chopped celery
1/2 cup chopped onion
1/2 cup chopped carrot
2 cups reduced-sodium chicken broth
1 teaspoon dried sage leaves, crushed, or 1 tablespoon finely chopped fresh sage leaves
1/2 teaspoon salt
1/2 teaspoon dried or 1 1/2 teaspoons chopped fresh thyme leaves
1/4 teaspoon pepper
1
Heat oven to 350°F. Spray 2-quart casserole with cooking spray; set aside.
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2
On large cookie sheet, place bread slices. Bake 15 to 20 minutes, turning each slice once, until firm and very light golden brown. Remove bread slices from cookie sheet; cut into 1/2-inch cubes.
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3
In 12-inch nonstick skillet, heat oil over medium-high heat. Add celery, onion and carrot; cook 6 to 8 minutes, stirring frequently, until tender. Stir in broth, sage, salt, thyme and pepper; heat to boiling. Remove from heat. Stir in bread cubes until well mixed. Spoon mixture into casserole.
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4
Cover; bake 30 minutes. Uncover; bake 15 to 20 minutes longer or until hot and top is light golden brown.
High Altitude (3500-6500 ft): No change.
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Nutritional Information
1/2 cup:
Calories 120 (Calories from Fat 35); Total Fat 4g (Saturated Fat 1/2g, Trans Fat 0g); Cholesterol 0mg; Sodium 380mg; Total Carbohydrate 18g (Dietary Fiber 3g, Sugars 4g); Protein 4g
% Daily Value
Vitamin A 20%; Vitamin C 0%; Calcium 4%; Iron 8%
Exchanges
1 Starch, 1 Fat
Carbohydrate Choices
1
