Thanksgiving: Healthy Stuffing November 18 2014, 0 Comments
One of my absolute favorite dishes during Thanksgiving is the stuffing and when redoing this classic recipe I was nervous... I have some very big shoes to fill; my mom makes the best stuffing EVER but of course it isn’t the best for you! So once again my grandma, aunt, sister, nephew and myself hit the kitchen to try and change it up a bit and we failed the first time!! Our first attempt didn’t have a lot of flavor and the texture was also a
lot bit off so it was back to the drawing board and I think we finally got the perfect stuffing recipe!!! My mom would be so proud!
- 8 cups of stale baguette, cut into 1/2 inch cubes (I used the pre-made organic bread stuffing from Whole Foods)
- 2 Bosc pears, ripe but firm, chopped
- 4 ounces of prosciutto, thinly sliced, chopped
- 2 cups of onions, chopped
- 2 cups celery, diced
- 1/4 cup of shallots, finely chopped
- 2 teaspoons fresh sage, finely chopped
- 2 teaspoons fresh thyme, finely chopped
- 1 teaspoon fresh rosemary, finely chopped
- 2 teaspoons extra-virgin olive oil, divided
- 1/3 cup flat-leaf parsley, finely chopped
- 1/3 cup pecans, chopped
- 1 14-ounce can reduced sodium chicken broth
- 1/4 teaspoon salt
- Ground pepper to taste
- 1. Preheat oven to 350 degrees and grease a 9x13 inch baking dish with cooking spray.
- 2. Chop up onions, celery, prosciutto, shallots, pears, sage, thyme, and rosemary
- 3. Heat 1 teaspoon of olive in a large skillet over medium heat, when heated add prosciutto and cook until crispy (5 minutes), drain on a paper towel and set aside.
- 4. Wipe out the same pan and add the onions, celery, and shallots, cook until vegetables are tender (5 minutes) then stir in the rosemary, sage, and thyme. Cook another 2-3 minutes until well combine.
- 5. Transfer everything into a large mixing bowl, add pears, bread, parsley, pecans and cooked prosciutto. Add in the broth, salt and pepper; mix until well combine.
- 6.Spoon the stuffing into the baking dish and cover with foil, place in the oven and bake for 40 minutes. Then remove the foil and bake for an extra 20-25 minutes until the top begins brown.
- Bread doesn't have to be stale, to save time you can purchase pre-made bread stuffing or you can spread the baguette cubes on a baking sheet and toast at 250 degrees for 15 minutes, until crisp and browned.
When I put the vegetables on the stove I started chopping the herbs, if I could do this recipe over I would start by chopping up all of the ingredients ahead of time, it can be hard to man the stove and try to chop ingredients!
Place the stuffing mixture into a baking dish and cover with foil. Bake at 350 degrees for 40 minutes, remove the foil and bake stuffing for an extra 20 minutes until the top is golden brown and ENJOY!This might just beat my mom's stuffing recipe.... but no one tell her that!!! Love, Marla