Nov 16, 2010

Mom's Stuffing, Lightened Up


Whole wheat stuffing made with celery, onions, parsley and bacon.

Day old whole wheat French bread, bacon, onion, celery, sage and parsley are combined then baked to make a place at your Thanksgiving table.


My mom always makes Thanksgiving dinner, she loves cooking and entertaining and wouldn't have it any other way. We all help out by bringing a side dish, appetizers, and dessert so she's not doing all the work, and this way we get to enjoy our time together because isn't that what it's all about? 

Although we all bring sides, my Mom always makes the stuffing. I've taken my Mom's recipe and lightened it up for all to enjoy. For more people double this recipe, Mom always stuffs the turkey with one batch, and makes another batch in a casserole dish served on the side.

It's best to cut the bread and let it sit out overnight to get hard, but if your pressed for time you can put it in the oven at 250°F for about 30 minutes, stirring half way until the bread is completely firm.


How do you spend your Thanksgiving and who's doing the cooking?



Mom's Stuffing, Lightened Up
Skinnytaste.com
Servings: 8 • Size: generous 3/4 cup • Old Points: 3 pts • Points+: 4 pts
Calories: 161 • Fat: 5 g • Carb: 23 g • Fiber: 3 g • Protein: 7 g • Sugar: 3 g
Sodium: 455 mg • Cholesterol: 27 mg

Ingredients:

  • 1 (12 oz) loaf whole wheat french bread, cut into small cubes
  • 3 slices center cut bacon, minced
  • 1 tbsp butter
  • 1 large onion, minced
  • 3 medium stalks celery, minced
  • 10 fresh sage leaves, minced
  • 2/3 cup chopped parsley
  • salt and fresh pepper
  • 1 large egg, beaten
  • 2 cups fat free chicken broth
  • 1/2 cup water
  • cooking spray 

Directions:
If your bread is fresh, preheat the oven and bake the bread cubes on 2 baking sheets at 250°F for about 30 minutes, stirring half way until the bread is completely firm.

Increase the oven to 350°F.

In a large saute pan over medium heat cook bacon for about 2 minutes. Add butter; when melted add onions, celery, parsley, sage, salt and pepper and saute on medium low until soft, about 5-10 minutes. Remove from heat and let cool a few minutes.



In  a medium bowl, combine chicken broth and egg.

In a large bowl add bread and combine with sauteed vegetables. Add chicken broth and egg mixture and combine well. If stuffing is too dry, add a little water until you have the right consistency.


Spray a casserole with baking spray, add stuffing and bake uncovered 40 to 45 minutes, or until golden.

    47 comments :

    1. that looks great! and I'm glad you kept the bacon ;) Happy Thanksgiving.

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    2. Yummm Gina! I am a HUGE fan of stuffing. Any way, shape, or form. I've actually never had it with bacon, can you believe it?! I love that you slimmed down your Mom's recipe. We go to my Aunt's every year and she is an amazing cook!

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    3. Gina, I would love to know the non-light version. :). Looks delicious!

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    4. That looks wonderful and I'm loving that it's much lighter then the stuffing I normally make.

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    5. It's always nice to have a few lightened up dishes floating around during the holidays--more room for dessert! :-)

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    6. Gina, could you please give the dry meaurements for the sage and parsley?

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    7. Olga, yes, the bacon gives it great flavor!

      The non-light version uses a half stick of butter and a little more bacon.

      Donna- I highly recommend you use fresh parsley for this, for the sage you could use 1 tbsp of dry.

      CaSaundra- yes, gotta make room for pie!!

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    8. Thank you! I've been looking for a lightened up stuffing recipe!

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    9. Looks delicious!! Does this recipe freeze well? We are spending Thanksgiving at the in-laws out of state this year and I want to bring a WW friendly dish. Can I make it the day before and freeze it so it stays fresh for the drive? And then just pop it in the oven before serving? What do you think?

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    10. Allison Garfield11/17/10, 12:06 PM

      Wow this looks amazing. I am definitely going to try it

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    11. You can stuff the bird with this instead of using a baking dish, right?

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    12. Looks wonderful! I am cooking Thanksgiving at my house this year. I am looking forward to using some of your recipes. Your site is AMAZING! You have helped me stay on track. I have been on WW 10 weeks and I have lost 17.6 pounds. My family loves the food I have been making. Thank you soooo much for doing what you do.

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    13. That looks great and seems really easy! Thanks for sharing!!

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    14. I think stuffing is one of my favorite dishes at Thanksgiving. But this year I'm in charge of the creamed spinach. I might try your recipe! Love all your Thanksgiving recipes Gina!

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    15. Hi Gina Thanks! I am going to try it using Morningstar Veggie Bacon 4 slices. A vegetarian variety that will keep the points low.

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    16. I'm sure freezing it before you bake it would work out just fine.

      Yes, you can stuff the bird with this, I recommend doubling the recipe if you plan on doing this so you will have enough.

      Lauren- Great! It's low fat and easy to make. Let me know how it comes out!

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    17. Any idea how many points it would be without the bacon?

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    18. Gina that's a good looking stuffing, gotta say!

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    19. I am not a huge fan of stuffing but I am a huge fan of bacon. Maybe you've convinced me.

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    20. I''m making this for Thanksgiving think I will try it with multigrain french bread IT LOOKS DELISH!!!

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    21. Really looking forward to having dressing (that's what we call stuffing) for the holiday. That's always a favorite!

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    22. Ooh! That'd be great with quickmelt cheese! LOL I miss eating bacon in the morning.

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    23. A lighter version of Thanksgiving Dinner... another Friday's Favorite for sure :-)

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    24. I used this recipe for Thanksgiving today, and it was delicious!!! Instead of adding the fresh herbs & pepper to the veggies, I just added poultry seasoning to the bread (to make it a little closer to my regular recipe). Baked half of the stuffing in the bird, then removed it during the final 45 minutes of cooking, combined it with the rest of the stuffing in the fridge, and baked it all together. It was great and I didn't miss the butter at ALL!!! Never used french bread for the stuffing before - I don't think I'll use anything else from here on out! Thanks for a WINNER!

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      Replies
      1. love a review from someone who has tried the recipe... Thank you so much.

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    25. This recipe is fantastic. Even DH loved it! I will definitely be keeping this recipe! Thanks Gina!

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    26. I made this today for Canadian Thanksgiving. I had to ditch my old stuffing recipe because my mom is on a strict low-fat diet.

      I followed the recipe mostly as given. The bread was slightly different (couldn't find French at my bakery) and I went with unsalted butter so I could better control the saltiness.

      Despite worrying about how my guests would react to the change in tradition, the stuffing received rave reviews.

      Please pass along my thanks to your mom. And thanks to yourself as well! :)

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    27. Stuffing is my Thanksgiving kryptonite so thank you for this recipe! <3

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    28. I tried this stuffing and it is amazing!! ive tried almost all of your recepies and still havent been disapointed

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    29. Gina I made this one today too and it was awesome too! Everyone loved both this one and the Chicken Sausage and Herb Stuffing! Your recipes are soooo good and easy. Thano you for doing what you do and doing it so well!

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    30. Mom will love it that you all loved her stuffing!!

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    31. OH MY GOODNESS this was delicious! I made this for Thanksgiving this year (first time making homemade stuffing) and everyone couldn't stop talking about how good it was. The word "ambrosia" was definitely used ;-) Thank you!

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    32. This looks so good and I too am on WW. Does anyone happened to know or have a good guess of how many points this might be?? :)
      Thank you!

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    33. To Anonymous above: You don't have to guess at the WW points. They are listed right under the title of the recipe :)

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    34. I'm making this next week, and it looks awesome. I've never used egg in my stuffing before, can I ask what it does? Lol.. does it act as a binder? Can you taste the egg at all? THANKS!:))

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    35. Hi all :) I've been looking everywhere for a good stuffing recipe. We have many health restrictions in our family. I have one question about the egg. Would it work as well with an egg beater or egg white (we have to accommodate for all of our family - very low sodium, cholestorol, and fat). I'm also wondering if turkey bacon would work as well. Thank you for your wonderful recipes. It has literally saved my husband and F-I-Ls lives so we can enjoy many more Holidays together :)

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    36. This stuff is insane... Too good. The leftovers didn't reheat well, but it was sooo good. I love it.

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    37. Made this for Thanksgiving. Only thing was I added rosemary and thyme to the seasonsings. It was delicious.

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    38. I made this for the first time for New Year's Eve and it was delicious!

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    39. I'm not a huge fan of stuffing but I absolutely loved this! Not only is it delicious but I love that it's a "light" version. Every recipe that I've tried has been awesome. Thank you for all your hard work!

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    40. When you say French bread do you mean a long thin baguette? Just trying to avoid another stuffing disaster.

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    41. Can you make this ahead and put the casserole dish in thirty minutes before dinner or will the bread get soggy?

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    42. Can this be used as stuffing (in the bird?)

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    43. I absolutely looove this recipe first tried it three years ago and since then I am always assigned the stuffing at thanksgiving dinner. It will blow your mind and you will never eat another stuffing

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    44. I know this is a dumb question, but do you leave the bacon in the pan once you add the butter and veggie and then cook them all together for the 5-10 mins? thanks!

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    45. Leave the bacon in there to give your veggies bacon goodness

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