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Mom’s Stuffing, Lightened Up

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My Mom makes the BEST Thanksgiving stuffing, it’s the one thing I crave every year more than the turkey! This recipe has been remade like Mom’s, only just a bit healthier!

Thanksgiving Stuffing
Mom’s Thanksgiving Stuffing

Day old whole wheat French bread, bacon, onion, celery, sage and parsley are combined then baked to make a delicious Thanksgiving stuffing to serve with your turkey. If you like sausage in your stuffing, try this Chicken and Herb Stuffing, or try these Stuffing Muffins for easy portion control. And if you’re gluten-free you’ll love this Brown Rice Stuffing.

Thanksgiving Stuffing

My mom always made Thanksgiving dinner and now I am continuing the tradition. She loves cooking and entertaining and loves to host. When she did, we all helped out by bringing a side dish, appetizers, and dessert so she’s wasn’t doing all the work. This way we got to enjoy our time together because isn’t that what it’s all about?

I always loved my Moms homemade stuffing. I’ve taken her recipe and lightened it up slightly without sacrificing the taste. 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?

stuffingbacon and herbsThanksgiving Stuffing

Mom's Stuffing, Lightened Up

5 from 9 votes
4
Cals:161
Protein:7
Carbs:23
Fat:5
My Mom makes the BEST stuffing, it's the one thing I crave every Thanksgiving! This recipe has been remade like Mom's, only just a bit healthier!
Course: Side Dish
Cuisine: American
Thanksgiving Stuffing
Prep: 10 mins
Cook: 1 hr 20 mins
Total: 1 hr 30 mins
Yield: 8 servings
Serving Size: 3 /4 cup

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, to taste
  • 1 teaspoon Bell's Turkey Seasoning, or poultry seasoning
  • 1 large egg, beaten
  • 2 cups chicken broth
  • 1/2 cup water
  • cooking spray

Instructions

  • 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, Bell's seasoning, 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.
    bowl with stuffing
  • 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 more broth or water until you have the right consistency.
  • Spray a casserole with cooking spray, add stuffing. (If making ahead cover with foil and refrigerate).
  • If making alongside a turkey, pour some of the pan juices from the cooked turkey over the stuffing. Bake uncovered 40 to 45 minutes, or until golden.

Last Step:

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Nutrition

Serving: 3 /4 cup, Calories: 161 kcal, Carbohydrates: 23 g, Protein: 7 g, Fat: 5 g, Saturated Fat: 1 g, Cholesterol: 27 mg, Sodium: 455 mg, Fiber: 3 g, Sugar: 3 g

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75 comments on “Mom’s Stuffing, Lightened Up”

  1. This is very good, I made just a half recipe, added some roasted chestnuts and mushrooms for my twist to it and left out the bacon due to making it vegetarian friendly. I baked it covered as I like it more moist and then at end uncover just briefly. Herbs and flavoring very good. I have trouble getting stuffing “like my Mom’s” but this comes pretty close. Thank you!

  2. This was delicious!!!! I used rosemary sourdough bread instead of the French bread and it was incredible.

  3. I made this for Thanksgiving this year and it was really delicious. The best I’ve ever had.  I had some older bread that I toasted and it really made the difference versus using bagged stuffing “croutons.”  I made it the day before including the broth and it wasn’t soggy at all. I’ll make this every year from now on!  Soooooo good.