Low Sodium Stuffing For Thanksgiving Food

CLASSIC THANKSGIVING DRESSING WITH PARSLEY, SAGE AND THYME

Steps:

• Spread bread cubes in a single layer on two large sheet pans and let dry for a few hours or overnight. Adjust oven racks to lower- and upper-middle positions. Heat oven to 400 degrees. Bake bread until golden, 12 to 15 minutes. Reduce heat to 350 degrees.
• Meanwhile, heat butter in a large skillet over medium-high heat. Add onions and celery; saute until soft, 8 to 10 minutes. In a large bowl, mix bread, vegetables and remaining ingredients. Turn into a greased 3-quart baking dish. Cover with foil and bake until steamy, 30 minutes. Remove foil; bake until crusty, 10 minutes longer. Serve immediately.

LOW SODIUM CORNBREAD DRESSING STUFFING

Steps:

• Heat oven to 400 degrees F. Grease an 8 or 9-inch baking pan and set aside.
• In a medium bowl combine corn meal, flour, sugar, and sodium-free baking powder. Gently whisk ingredients to remove any lumps and to combine dry ingredients.
• Stir in milk, egg, and vegetable oil. Mix just until the dry ingredients are moistened.
• Pour batter into the prepared pan and bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean.
• Once cornbread is cooked, set aside to cool.
• After the cornbread is no longer piping hot to the touch, place a large baking sheet on the counter. Tear up your cornbread into small pieces on the baking sheet. Try to make your cornbread pieces about the same size. Do not tear up your bread too fine because you will have cornbread mush instead of dressing.
• After cornbread is completely torn up, even it out into a single layer on the baking sheet.
• Put the baking sheet into a 250-degree oven for approximately 20 minutes to dry out the cornbread.
• While cornbread is in the oven, place your butter in a skillet over medium-high heat. Once butter is melted, add chopped onion and diced celery. Cook until vegetables become tender, about 10-12 minutes. Do not brown the vegetables.
• Place parsley, sage, and poultry season into a small bowl and whisk to combine.
• Once the bread is out of the oven, evenly sprinkle the spice mixture over the entire pan of cornbread.
• Slowly pour unsalted chicken stock overtop the cornbread until cubes are moist but not soggy. You may not need all of the broth.
• Add cooked vegetables to the baking sheet and then gently mix together all items to evenly distribute vegetables, broth, and spices.
• Spray a casserole dish with non-stick spray. Empty baking sheet ingredients into the prepared dish. Cover with foil.
• Bake in a 350-degree oven for 30 minutes. Uncover the dish and bake for an additional 10 minutes until the top of the dressing gets a light brown color.

SKINNY STUFFING

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.

TURKEY STUFFING WITH VERY LOW SODIUM

Steps:

• Bake Italian Milano Sourdough Bread in bread machine. Slice ten 3/4- to 1-inch slices from loaf. Toast each side on an ungreased baking sheet in your oven under the broiler until just golden brown. Cool and cut into small 1/2-inch cubes. You'll get about 16 cubes from each slice of bread.
• Melt butter in large saute pan or 6-quart pan.
• Saute onion, celery, mushrooms, apples, and pecans together.
• When vegetables and apples are cooked through, add bread crumbs and spices.
• Coat with buttered mixture and add apple juice to moisten. Add optional dried apricots.
• When ready to bake, put mixture into lightly oil-sprayed baking dish (9 x 13) and bake at 325 degrees Fahrenheit for 20-30 minutes. If it's been refrigerated, heating time will take longer.
• Serve hot.