Low Sodium Turkey Stuffing Food

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.

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.

LOW-SODIUM TURKEY STUFFING

Steps:

• Saute the cubed bread, butter, onion, celery, mushroom, apple and pecans. Add the savory, sage, thyme, pepper, garlic powder, and apple juice. Bake in a pan at 350 degrees for 20 - 30 minutes.

BETTY CROCKER'S CLASSIC BREAD TURKEY STUFFING

Steps:

• In a large, heavy skillet over medium heat melt the butter, then sauté the onion and celery (and mushroom, if using) until the onion is soft, stirring occasionally.
• Stir in the salt, pepper, and sage and cook for an additional 3 minutes.
• Place the bread cubes into a large, deep bowl.
• Pour 1/4 cup of the butter/celery mixture over the cubes and toss well, then repeat steps until all of the butter mixture is used.
• Toss the cubes thoroughly to coat.
• (Regarding the optional chicken broth: for dry stuffing, add little or no liquid; for moist stuffing mix in lightly with fork just enough chicken broth to moisten dry crumbs.) Let cool and use as stuffing for the turkey.
• We've made this stuffing in the crockpot, as well, adding the chicken broth for moistness.
• Adapted from Betty Crocker's Picture Cook Book, circa 1950.
• Note: regardling the amount of salt - yes, the amount listed above is correct and is what is listed in the original Betty Crocker recipe. When the butter mixture is first added to the bread, if you taste it at this point it might seem salty (because it is sitting right on the surface of the bread) but remember that the liquid and butter soaks into the bread and redistributes evenly. Also, this recipe, being from the 1950s, is specifically for cooking *inside* the turkey, which a lot of people no longer do, and again the salt will redistribute from the juices in the meat. If you use a crockpot for cooking your stuffing, I'd recommend reducing the amount of salt.
• Note #2: again, regarding the salt. You're going to have to decide for yourself about the salt. Having eaten this recipe for every year of my life I know it tastes wonderful as it's written. But that's just me.