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. I don't mind at all, she makes the best stuffing and it's nice to kick back and enjoy a glass of wine while checking out the black friday sales in the circulars.
This is my mother's lightened up version for all of you to enjoy. For more people double this recipe, you can use this to stuff a turkey, chicken, veal or bake this in a casserole dish and serve it on the side.
It's best to let the bread sit out overnight to get hard, but if your pressed for time you can put it in the oven at 250° 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
Gina's Weight Watcher Recipes
Servings: 8 • Serving Size: 1/8th • Old Points: 3 pts • Points+: 4 pts
Calories: 175.8 • Fat: 3.0 g • Protein: 5.0 g • Carb: 29 g • Fiber: 1.9 g
- 1 (16 oz) loaf french bread, cut into small cubes
- 2 slices bacon, minced
- 1 tbsp butter
- 1 large onion, minced
- 3 medium stalks celery, minced
- 8 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
Preheat oven to 350°.
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 35-40 minutes, or until golden.