Low Calorie Stuffing Recipe

Low Calorie Stuffing Recipe

How To Make Low Calorie Stuffing

This stuffing recipe is a lightened up version of a family favorite. It still has bacon and all the heartiness of herbs like sage, parsley, and celery.

Preparation: 10 minutes
Cooking: 1 hour 20 minutes
Total: 1 hour 30 minutes

Serves:

Ingredients

  • 12ozwhole wheat french bread,cut into small cubes
  • 3slicescenter cut bacon,minced
  • 1tbspbutter
  • 1onion,large, minced
  • 3stalkscelery,medium, minced
  • 10sage leaves,fresh, minced
  • cupparsley,chopped
  • salt and fresh pepper,to taste
  • 1tspBell’s Seasoning
  • 1egg,large, beaten
  • 2cupschicken broth
  • ½cupwater
  • Cooking spray

Instructions

  1. If the bread is fresh, preheat the oven and bake the bread cubes on 2 baking sheets at 250 degrees F for about 30 minutes, stirring half way until the bread is completely firm.

  2. Increase the oven to 350 degrees F.

  3. In a large saute pan over medium heat cook bacon for about 2 minutes. Add butter; when melted add onions, celery, parsley, sage, salt and pepper and saute on medium low for about 5 to 10 minutes until soft. Remove from heat and let cool a few minutes.

  4. In  a medium bowl, combine chicken broth and egg.

  5. 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 the right consistency is achieved.

  6. Spray a casserole with cooking spray, add stuffing.

  7. If making alongside a turkey, pour some of the pan juices from the cooked turkey over the stuffing. Bake uncovered for 40 to 45 minutes, or until golden.

Nutrition

  • Calories: 237.86kcal
  • Fat: 10.13g
  • Saturated Fat: 3.18g
  • Trans Fat: 0.08g
  • Monounsaturated Fat: 4.19g
  • Polyunsaturated Fat: 1.92g
  • Carbohydrates: 28.28g
  • Fiber: 2.26g
  • Sugar: 3.98g
  • Protein: 8.78g
  • Cholesterol: 32.79mg
  • Sodium: 439.31mg
  • Calcium: 69.64mg
  • Potassium: 253.17mg
  • Iron: 2.77mg
  • Vitamin A: 50.96µg
  • Vitamin C: 8.82mg
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