THE BEST STUFFING
There's something for everyone in our festive stuffing. It's filled with satisfying ingredients like sausage and mushrooms, plus classic Thanksgiving flavors like onion, celery and lots of chopped herbs. We like it best when baked in a casserole dish and served alongside the turkey. This is also the safest way to prepare it.
Provided by Food Network Kitchen
Categories side-dish
Time 1h20m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F. Butter a 9-by-13-inch baking dish.
- Heat the oil in a large skillet over medium heat. Add the sausage and cook, stirring occasionally with a wooden spoon and breaking up any clumps, until browned, about 5 minutes. Transfer the sausage with a slotted spoon to a large bowl.
- Add the wine to the skillet and cook until almost all the liquid has evaporated, scraping up any browned bits, about 2 minutes. Add 1 tablespoon of the butter to the skillet, and then add the mushrooms. Season with 1 teaspoon salt and some pepper. Cook, stirring occasionally, until the mushrooms brown and have cooked down to about half their original volume, about 5 minutes. Transfer the mushrooms with a slotted spoon to the bowl with the sausage.
- Melt the remaining 7 tablespoons butter in the skillet. Then add the celery, onions, sage and thyme and cook until softened, about 5 minutes. Add the broth and bring to a simmer.
- Beat the eggs and parsley in another large bowl. Add the bread cubes and toss. Add the reserved sausage and mushrooms and toss together. Pour in the vegetables and broth and toss again until evenly coated. Transfer the mixture to the prepared baking dish and cover with foil. Bake for 30 minutes. Then uncover and continue to bake until golden, about 30 minutes more. Garnish with celery leaves if using.
SAVE-THE-DAY STUFFING
Steps:
- Preheat oven to 350 degrees. Spray an 8-inch by 8-inch baking pan with nonstick spray.
- Lightly toast bread slices. Cut them into cubes.
- Place broth, celery, and onion in a large nonstick pot, and set heat to medium. Cook and stir for 10 minutes, until slightly softened.
- Remove pot from heat and stir in mushrooms, garlic, and butter. Let broth mixture slightly cool.
- Stir in egg substitute. Add bread cubes and stir to coat. Bread cubes should be moist, but not saturated. If needed, add a few extra tbsp. of broth to coat.
- Transfer mixture to the baking pan. Cover with foil and bake for 20 minutes.
- Remove foil. Fluff and rearrange stuffing. Bake uncovered until top has lightly browned, 10 to 15 minutes. Enjoy!
Nutrition Facts : Calories 89
"SIMPLE IS BEST" DRESSING
Leave the sausage, nuts, dried fruit behind in favor of this easy, vegetarian-friendly stuffing recipe with country bread and Thanksgiving-classic herbs.
Provided by Victoria Granof
Categories Thanksgiving Bon Appétit Side Stuffing/Dressing Herb Onion Bake Celery Peanut Free Tree Nut Free Soy Free Vegetarian
Yield 8-10 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 250°F. Butter a 13x9x2" baking dish and set aside. Scatter bread in a single layer on a rimmed baking sheet. Bake, stirring occasionally, until dried out, about 1 hour. Let cool; transfer to a very large bowl.
- Meanwhile, melt 3/4 cup butter in a large skillet over medium-high heat; add onions and celery. Stir often until just beginning to brown, about 10 minutes. Add to bowl with bread; stir in herbs, salt, and pepper. Drizzle in 1 1/4 cups broth and toss gently. Let cool.
- Preheat oven to 350°F. Whisk 1 1/4 cups broth and eggs in a small bowl. Add to bread mixture; fold gently until thoroughly combined. Transfer to prepared dish, cover with foil, and bake until an instant-read thermometer inserted into the center of dressing registers 160°F, about 40 minutes. (Note: Dressing can be made one day ahead up to this point. Uncover the dressing, let cool, then cover again and chill. The next day, proceed with the final bake as described below.)
- Bake dressing, uncovered, until set and top is browned and crisp, 40-45 minutes longer (if chilled, add 10-15 minutes).
HG'S SAVE-THE-DAY STUFFING - WW POINTS = 1
Here is another Thanksgiving Day recipe from Hungry Girl: PER SERVING (1 cup): 89 calories, 1.5g fat, 275mg sodium, 17g carbs, 4g fiber, 4g sugars, 5g protein -- POINTS. value 1* We loooove this swap, especially since we can't resist the usual carb-laden, high-cal version. Most of the credit goes to using low-calorie bread. (We heart Sara Lee's Delightful bread BIGTIME.) "Save the day" indeed! HG Tip! Zazzle up your stuffing by adding any of the following to it before baking: an ounce of raisins, 1 medium-sized pear (chopped), 2 tablespoons of sliced almonds, an ounce of sweetened dried cranberries, or 1 medium-sized Granny Smith apple (chopped). Each one adds less than 20 calories to each serving!
Provided by senseicheryl
Categories Grains
Time 45m
Yield 5 servings of stuffing, 5 serving(s)
Number Of Ingredients 12
Steps:
- For best results, leave bread uncovered at room temperature for a night or two, until slightly stale. Otherwise, begin by lightly toasting bread.
- Preheat oven to 350 degrees.
- Cut bread into 1/2-inch cubes. Spray a medium baking dish with nonstick spray, and place bread cubes evenly along the bottom of the dish.
- In a medium pot, combine broth, celery, and onion. Cook for 8 minutes over medium heat.
- Remove pot from heat, and add mushrooms and garlic. Season mixture to taste with salt, pepper, rosemary and thyme. Let cool for several minutes.
- Add egg substitute and butter to veggie/broth mixture and stir. Pour mixture into the baking pan, evenly covering bread cubes. Mix gently with a fork. Bread cubes should be moist, but not saturated (if necessary, add 1 - 2 tablespoons water, and then mix again).
- Cover with foil, and cook dish in the oven for 20 minutes.
- Remove foil, and fluff and rearrange stuffing. Return dish to oven (uncovered), and cook for an additional 15 minutes.
Nutrition Facts : Calories 47.2, Fat 2.2, SaturatedFat 1.1, Cholesterol 3.2, Sodium 182.5, Carbohydrate 4.8, Fiber 0.9, Sugar 2.1, Protein 2.7
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