Low Fat Thanksgiving Stuffing Recipe

Keeping an eye on your diet is hard during the holidays, but with a low fat Thanksgiving stuffing recipe you can enjoy the holiday with less worry.

Traditionally, turkeys are stuffed with a mixture of bread cubes and seasonings. In general, I don’t like to do this. I prefer to cook the dressing separately for a couple of reasons. One reason is I like to cook the dressing in a separate dish that can be used to serve the dressing as well. This way, I’m not trying to scoop stuffing out of a large hot bird. I also don’t like to cook a turkey stuffed because if you are not very careful, you can get an uncooked interior of the bird. If you are cooking your turkey and dressing separately, you can time your dinner so that the turkey and dressing are ready to serve at the same time.

I usually use butter and cornbread to make my dressing, but to make a low fat Thanksgiving stuffing recipe I swapped out the butter for olive oil. I’m giving the recipe with corn bread but since cornbread is made with a lot of butter, I decided to try it with an artisan bread I picked up at the local market. I cut the bread into bite-sized cubes and stuck with the recipe.

• 2 ounces olive oil
• 2 fresh onions, diced small
• 1 celery stalk, diced small
• 2 cups corn bread or artisan sourdough bread (one day old) cubed
• 1 cup dried apricots, chopped
• 1 cup prunes, chopped
• 1 cup black raisins
• 2 cups Mavrodaphne wine or any sweet red wine
• 1 teaspoon nutmeg
• 1 teaspoon all spice ground
• 1 teaspoon salt
• 1 teaspoon pepper

1. Heat the oil in a large pan.
2. Add the onions and celery.
3. Sauté until the onion starts to turn translucent.
4. Add the dried fruits and stir.
5. Add the wine.
6. Deglaze the pan and let the wine reduce for a few minutes.
7. Add in the cubed bread and spices and stir to combine thoroughly.
8. Put into an oven proof dish and cover with foil.
9. Bake covered for 20 minutes.
10. Uncover and bake for 15 more minutes.

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