SKINNY STUFFING
69% less fat • 93% less sat fat • 36% fewer calories than the original recipe. A change from butter to a smaller amount of oil cuts 2/3 of the total fat, and using whole-grain bread adds 3g of fiber per serving. Start a new tradition.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h40m
Yield 12
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Spray 2-quart casserole with cooking spray; set aside.
- 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.
- 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.
- Cover; bake 30 minutes. Uncover; bake 15 to 20 minutes longer or until hot and top is light golden brown.
Nutrition Facts : Calories 120, Carbohydrate 18 g, Cholesterol 0 mg, Fat 1, Fiber 3 g, Protein 4 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 4 g, TransFat 0 g
WHOLE WHEAT STUFFING WITH PANCETTA, CHESTNUTS, AND PARMESAN
Provided by Jeanne Thiel Kelley
Categories Bread Side Bake Thanksgiving High Fiber Dinner Parmesan Rosemary Ham Thyme Chestnut Potluck Bon Appétit Peanut Free Soy Free
Yield Makes 6 to 8 servings
Number Of Ingredients 10
Steps:
- Position rack in center of oven and preheat to 375°F. Toss bread cubes and 2 tablespoons oil in large bowl. Spread in single layer on large rimmed baking sheet. Sprinkle with salt and freshly ground black pepper. Bake until bread cubes are golden and slightly crunchy, stirring occasionally, about 15 minutes. Cool slightly, then return bread cubes to same large bowl.
- Sauté pancetta in heavy large skillet over medium heat until crisp, adding oil if dry, about 6 minutes. Tilting skillet to allow pan drippings to accumulate at 1 end and using slotted spoon, transfer pancetta to bowl with bread cubes. Add chestnuts and shallots to drippings in skillet; sauté until beginning to brown, about 6 minutes. Add thyme and rosemary; stir 1 minute. Transfer mixture to bowl with bread. DO AHEAD: Can be made 1 day ahead. Cover; chill.
- Preheat oven to 375°F. Generously butter 13x9x2-inch glass baking dish. Boil 3 cups broth in medium saucepan until reduced to 1 1/2 cups, 6 to 8 minutes. Whisk eggs in another large bowl. Mix in cheese. Gradually whisk in broth. Pour broth mixture over chestnut-bread mixture. Sprinkle with black pepper and stir well.
- Transfer stuffing to prepared baking dish. Cover dish with foil and bake 25 minutes. Remove foil and bake uncovered until top is golden brown and slightly crisp around edges, about 20 minutes longer.
- Peeled cooked chestnuts; sold at some supermarkets and at specialty foods stores.
HEARTY WHOLE WHEAT STUFFING
Make and share this Hearty Whole Wheat Stuffing recipe from Food.com.
Provided by VeggieCook98
Categories Grains
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Cut bread into cubes and set aside in a large bowl. (Bread crumbs need not be dried.).
- Peel onion and garlic cloves. Wash all vegetables and clean seeds from red pepper.
- Slice onions, garlic, celery, red pepper, and mushrooms, discarding the stems.
- Saute onions and celery in olive oil for several minutes, slowly stirring in half the spices (except for sage).
- Add garlic, red pepper, and remainder of spices, continuing to saute vegetables.
- Add mushrooms and continue to stir all vegetables as they cook. Add more olive oil as needed.
- Scramble eggs in a separate bowl. Remove vegetables from burner before onions brown.
- Add vegetables to bread cubes in bowl and stir. Add broth and continue to stir until moist.
- Add eggs and sage to stuffing mixture in bowl and mix until evenly distributed.
- Spray or wipe baking pans with olive oil. Place and distribute bread crumb mixture in pans.
- Preheat oven to 350 degrees and bake dressing mixture in hot oven for 20-30 minutes (uncovered).
- Remove stuffing from oven once it is crisp and lightly browned on top but still moist inside.
- Cover with foil and keep stuffing warm until it is ready to serve.
CLASSIC STUFFING
Provided by Food Network Kitchen
Categories side-dish
Time 1h20m
Yield 8 to 10 servings
Number Of Ingredients 12
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.
WHOLE-WHEAT STUFFING WITH TURKEY SAUSAGE
Get all the things you love about sausagestuffing (savory meat, fresh herbs, and lotsof bread) without feeling stuffed yourself.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Time 1h20m
Number Of Ingredients 11
Steps:
- Preheat oven to 200 degrees. Arrange bread on a parchment-lined baking sheet. Bake until dried out, about 8 minutes. Let cool.
- Raise oven temperature to 350 degrees. Heat oil in a large nonstick skillet over medium-high heat. Brown sausage, breaking up meat with a wooden spatula, for 4 minutes. Stir in celery, garlic, and onion. Reduce heat to medium. Cook, covered, stirring occasionally, until vegetables are soft, 10 to 12 minutes. Let cool slightly.
- Combine bread, sausage-vegetable mixture, stock, egg, parsley, thyme, and sage in a large bowl. Transfer stuffing to an 11-inch oval baking dish. Cover with parchment-lined foil. Bake for 45 minutes. Turn on broiler. Uncover stuffing, and broil 9 to 10 inches from heat source until top is golden brown and crunchy, about 1 minute. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 148 g, Cholesterol 41 g, Fat 3 g, Fiber 3 g, Protein 9 g, Sodium 457 g
ROASTED POUSSINS WITH GREEN-WHEAT STUFFING
Steps:
- Make green-wheat stuffing:
- Soak wheat in a bowl of cold water, skimming off any debris that floats to the surface and changing water twice, 20 minutes total. Drain well in a sieve.
- Cook wheat, uncovered, in a 3- to 4-quart pot of salted boiling water , stirring and skimming occasionally, until just tender, 12 to 15 minutes; drain well in a sieve and transfer to a bowl.
- While wheat is boiling, cook onion in oil in a 10-inch heavy skillet over moderate heat, stirring frequently, until softened, about 7 minutes. Add coriander, ginger, cinnamon, salt, and pepper; cook, stirring, 1 minute more; stir into drained wheat with currants and pine nuts. Cool stuffing completely, about 20 minutes.
- Stuff and roast poussins:
- Put oven rack in middle position and preheat oven to 450°F. Rinse poussins inside and out and pat dry. Cut out necks if attached and discard. Sprinkle salt and pepper inside and outside of birds, then stuff each body cavity with 1/2 cup stuffing. Spoon remaining stuffing into a small baking dish and cover with foil, then set aside. Tie legs together with string and arrange poussins, without crowding, on rack in pan. Brush melted butter generously over poussins, reserving remainder for basting.
- Roast poussins, basting occasionally, until deep golden, 30 to 35 minutes. Reduce oven temperature to 375°F and roast until a thermometer inserted into a thigh (avoiding bone) registers 180°F, and into the stuffing, 165°F, about 10 to 20 minutes more. Transfer poussins to a platter, reserving pan, and loosely cover with foil. Reheat reserved stuffing in oven while making jus.
- Make jus:
- Remove rack from pan and tilt pan so fat and juices accumulate in one corner. Carefully spoon off almost all of fat. Straddle pan across 2 burners; add broth and water and deglaze pan by boiling over high heat, stirring and scraping up brown bits, 1 minute. Transfer to a 1- to 2-quart saucepan and simmer until reduced to about 1/2 cup, 3 minutes. Stir cornstarch mixture; stir into sauce and simmer 1 minute. Add lemon juice; season with salt and pepper to taste, then pour jus through a fine-mesh sieve into a gravy boat. Cut off string and serve poussins with jus and additional stuffing.
- *Available at kalustyans.com.
WHOLE-WHEAT-BREAD-AND-APPLE STUFFING
Chopped apple adds a subtle sweetness to this nuttier, more nutritious take on classic stuffing/dressing. The best part? You don't even have to peel the fruit! The pops of red peeking through make for a more festive dish.
Provided by Martha Stewart
Categories Food & Cooking Holidays & Events Thanksgiving Recipes
Time 1h40m
Yield Serves 8 to 12
Number Of Ingredients 12
Steps:
- Preheat oven to 300 degrees. Divide bread between 2 rimmed baking sheets and spread in a single layer. Bake, stirring a few times, until crisp and dry, about 40 minutes. Let cool. Break a piece open to make sure it's dried all the way through; if not, bake a few more minutes. Transfer to a large bowl.
- Melt butter in a large skillet over medium-high. Add onions, fennel, and 2 teaspoons salt. Cook, stirring occasionally, until vegetables are soft and golden in places, 7 to 9 minutes. Add garlic, apple, rosemary, and 1/4 teaspoon pepper; cook 1 minute. Pour in wine; cook until mostly evaporated, 1 to 2 minutes. Remove from heat.
- Increase oven temperature to 375 degrees. Brush a 2 1/2-quart baking dish with butter. Add onion mixture to bowl with toasted bread; add parsley. Drizzle with stock, stirring to combine. Stir in eggs to evenly coat. Transfer to prepared baking dish. Top with buttered parchment; loosely wrap with foil. (If making ahead, refrigerate at this point until you're ready to bake.) Bake 20 minutes. Uncover; continue cooking until golden on top, about 20 minutes more. Serve, with more parsley sprinkled on top.
More about "wheat stuffing recipes"
RECIPE: ROSEMARY & HERB WHOLE WHEAT STUFFING - BRUCE …
From brucebradley.com
5/5 (1)Category Holiday DishesCuisine AmericanTotal Time 1 hr
- Add the rosemary and sage then stir in the broth and sherry. Lower he heat slightly and warm until the mixture boils.
CLASSIC (WHOLE WHEAT) BREAD STUFFING - 100 DAYS OF REAL …
From 100daysofrealfood.com
5/5 (3)Total Time 57 minsCategory Holiday, SidesCalories 190 per serving
- In a large saute pan over medium heat, melt the butter. Add the diced onions and bell peppers and cook while stirring occasionally until soft but not brown, about 3 to 4 minutes. Add the garlic and mushrooms and saute for another 2 to 3 minutes.
- Sprinkle the flour over top and stir vigorously while it gets absorbed by the mushrooms and browns, about 1 to 2 minutes. Be careful not to let the flour burn. Pour in the milk, broth, and salt and cook while scraping the brown bits off the bottom of the pan until the liquid thickens to the consistency of gravy, about 1 to 2 minutes. Turn off the heat and fold in the bread cubes until evenly coated.
- Remove the pan from the stove and let it cool for a few minutes. Stir in the eggs and then transfer the whole mixture to a rectangular baking dish (or stuff it inside the turkey). If cooking as a separate casserole bake until golden brown on top, about 40 minutes.
EASY WHOLE WHEAT STUFFING - NEVER ANY THYME
From neveranythyme.com
Cuisine SidesTotal Time 55 minsCategory SidesCalories 199 per serving
- While bread cubes are in oven, heat 1 tsp olive oil or butter in sauté pan. Cook onion and celery about 5 -7 minutes until onions are translucent.
EASY WHOLE WHEAT STUFFING. - HOW SWEET EATS
From howsweeteats.com
Estimated Reading Time 3 mins
SLOW COOKER WHOLE WHEAT BREAD STUFFING - RECIPE …
From reciperunner.com
25 DELICIOUS STUFFING RECIPES FOR THANKSGIVING
From buzzfeed.com
35 STUFFING RECIPES FOR THANKSGIVING - MOM FOODIE
From momfoodie.com
10 GLUTEN-FREE STUFFING RECIPES FOR YOUR THANKSGIVING FEAST
From allrecipes.com
BEAT THE WHEAT: GLUTEN-FREE STUFFING FOR THANKSGIVING
From cookingchanneltv.com
GRAIN FREE STUFFING (PALEO, GLUTEN-FREE) - DELICIOUSLY …
From deliciouslyorganic.net
REDUCED SODIUM WHOLE WHEAT HERB STUFFING - NOURISHED SIMPLY
From nourishedsimply.com
HOW TO MAKE GLUTEN-FREE STUFFING | FEATURES | JAMIE OLIVER
From jamieoliver.com
AMAZING GLUTEN-FREE STUFFING - A SPICY PERSPECTIVE
From aspicyperspective.com
5 GLUTEN-FREE ALTERNATIVES TO BREAD STUFFING FOR THANKSGIVING
From thekitchn.com
WHEAT STUFFING MIX - COOKEATSHARE
From cookeatshare.com
16 BEST STUFFING RECIPES - STUFFING RECIPES FOR THANKSGIVING - KITCHN
From thekitchn.com
WHEAT BERRY STUFFING RECIPE | CDKITCHEN.COM
From cdkitchen.com
WHOLE WHEAT STUFFING WITH LEEKS - JAMIE GELLER
From jamiegeller.com
THE BEST GLUTEN FREE STUFFING RECIPE - FOR ALL YOUR HOLIDAY MEALS!
From homemadelovely.com
STUFFING RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
WHOLE WHEAT STUFFING MIX AT WHOLE FOODS MARKET
From wholefoodsmarket.com
17 BEST THANKSGIVING STUFFING AND DRESSING RECIPES - THE SPRUCE …
From thespruceeats.com
CANDIDA DIET, GLUTEN-FREE, VEGAN BREAD-FREE STUFFING RECIPE
From rickiheller.com
THANKSGIVING STUFFING RECIPES AND DRESSINGS | FOOD & WINE
From foodandwine.com
WILD MUSHROOM WHOLE WHEAT STUFFING WITH TARRAGON - FOOD & WINE
From foodandwine.com
SIMPLE VEGAN STUFFING | MINIMALIST BAKER RECIPES
From minimalistbaker.com
DIY HOMEMADE STUFFING MIX RECIPE - THE SPRUCE EATS
From thespruceeats.com
HEALTHY THANKSGIVING STUFFING IDEAS | MYRECIPES
From myrecipes.com
EASY GLUTEN-FREE STUFFING {DAIRY-FREE}
From mamaknowsglutenfree.com
WHEAT & GLUTEN FREE STUFFING RECIPE
From wheat-free.org
SAUSAGE & CRANBERRY WHOLE-WHEAT STUFFING RECIPE | EATINGWELL
From eatingwell.com
STUFFING RECIPES | TASTE OF HOME
From tasteofhome.com
HOW TO MAKE STUFFING | ALLRECIPES
From allrecipes.com
BEST GLUTEN- FREE STUFFING RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
SHREDDED WHEAT STUFFING RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
WHOLE GRAIN CLASSIC HOMEMADE STUFFING RECIPE – A COUPLE COOKS
From acouplecooks.com
GLUTEN FREE STUFFING MIX BRANDS (& WHERE TO BUY THEM) - ZERO …
From zeroglutenguide.com
GLUTEN-FREE STUFFING RECIPES AND DRESSING RECIPES
From glutenfreeeasily.com
31 TOP THANKSGIVING STUFFING RECIPES - FOOD.COM
From food.com
WHEAT FREE STUFFING | EATING WITH FOOD ALLERGIES
From eatingwithfoodallergies.com
GLUTEN-FREE STUFFING - WHEAT FREE MOM
From wheatfreemom.com
#weeknight #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #low-protein #healthy #stuffings-dressings #side-dishes #vegetables #easy #holiday-event #low-fat #dietary #thanksgiving #low-sodium #low-cholesterol #low-saturated-fat #low-calorie #low-in-something #3-steps-or-less #4-hours-or-less
You'll also love