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.
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- 3 tablespoons unsalted butter
- 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
- 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 350 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. This is the key to keeping the stuffing moist. Bake for 25-30 minutes or until the liquid is absorbed, but the stuffing is still moist. Remove the aluminum foil and bake for another 5 minutes to brown the top. Serve immediately.
Nutritional Stats Per Serving (about 1 1/2 cup): 235 calories, 8 g protein, 28 g carbohydrates, 9 g fat (2 g saturated), 11 mg cholesterol, 2 g fiber, 667 mg sodium.
Weight Watchers® Points Plus: 6
Complete Your Thanksgiving Feast!
Here’s brand-new recipes – healthier versions of your favorite Thanksgiving classics, along with simple tips and do ahead ideas. And yes, please share these with your friends & families…