Granny’s Stuffing

Image and Recipe Copyright © 2003-2008 Jennifer Iserloh

My granny makes the moistest stuffing and here is the “skinny” version with all the flavor and less fat. Even though she calls it stuffing, Granny likes to bake this Thanksgiving classic outside the bird.

Serves 4-6

Ingredients

3 tablespoons reduced fat, trans-fat free margarine
1/2 large white onion, chopped
4 large carrots, peeled and grated
3 large celery stalks, trimmed and chopped
1 10-ounce package white button mushrooms, stalks trimmed, chopped
1/4 cup chopped parsley
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
2 bags whole grain seasoned croutons, about 10 ounces
3 cups, fat-free, reduced sodium chicken broth

Directions

Heat a large skillet over medium heat. Add the margarine. When the margarine has melted, add the vegetables, parsley, salt and pepper. Cook 10-15 minutes, stirring occasionally. Cook until the onion and celery have softened and become translucent. Do not brown.

Preheat the oven to 375 F. In a large bowl, mix the croutons with the chicken broth (Note that the croutons will soak up most of the broth).

When the vegetables are soft, mix with the croutons. Transfer the mixture to a 9×12 baking dish and cover with foil. Bake for 25-30 minutes or until the liquid is absorbed, but the stuffing is still moist. Serve immediately.

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Make It A Meal

Serve with Roasted Brussels Sprouts and Zucchini with Sage.

Wine Pairing

Pinot Blanc or Chardonnay