With Thanksgiving now less than 2 weeks away, it's time to start thinking of ways to lighten up those traditional favorites! Here's a lightened up version of Thanksgiving Stuffing inspired by a recipe over at skinnytaste.com.
1 (12 oz.) loaf whole wheat French bread, cut into cubes (preferably day-old)
3 slices turkey bacon, minced
1 Tbsp butter
1 large onion, minced
3 medium stalks celery, minced
2/3 cup chopped fresh parsley
2 Tbsp fresh sage, minced, (or 2 tsp dried)
1 Tbsp fresh thyme leaves, stems removed, minced, (or 1 tsp dried)
Salt and pepper
1 large egg, beaten
2 cups low-sodium turkey or chicken broth
1/2 cup water
If bread is fresh, preheat the oven to 250°F and spread the bread cubes over 2 baking sheets; Dry out in the oven for about 30 minutes, stirring half way through. Place bread in a large bowl and set aside.
Increase oven temperature to 350°F.
In a large sauté pan over medium heat, cook bacon for about 2 minutes. Add butter, reduce heat to medium low, and stir in the onions and celery. Sauté for about 5-10 minutes until softened. Remove from heat, stir in parsley, sage and thyme, and allow to cool for a few minutes.
In a medium bowl, combine the broth and beaten egg.
Transfer sautéed vegetables to the bowl with the bread cubes. Add the egg and broth mixture, and salt and pepper to taste, combining well. Add additional water if stuffing is too dry.
Spray a casserole dish with baking spray, add stuffing and bake uncovered for 40-45 minutes, or until golden.