Thanksgiving Stuffing

This is a terrific stuffing recipe that you can make vegetarian by using vegetable stock instead of chicken stock. I cook this recipe on the stovetop, but you can also use it to stuff a turkey.

*Reduced Fat

1 loaf French bread, cut into small cubes
2 tablespoon non-hydrogenated vegetable margarine
1 cup chopped onion
1 cup chopped celery
½ green apple, peeled, cored, diced
½ cup chopped pecans
2 cups vegetable stock
½ cup white wine (optional)
1 TBS poultry seasoning (ground sage, thyme, rosemary)
Salt and Pepper to taste
*Spicely makes a nice organic poultry seasoning.

Note: Gluten free bread can be used in this recipe. I recommend toasting it lightly before adding it to the pan for improved texture.
In a large pan, melt the margarine and sauté the onions and celery until translucent. Add the bread cubes and poultry seasoning and toast until lightly crisp and fragrant.

Add the white wine. Add the stock a bit at a time, making sure the bread doesn't turn soggy. Add the chopped pecans and diced apple. Mix together well. Turn the heat to medium high. Press the stuffing into the pan and allow to brown fully on one side. Flip the mixture and press to brown again. Repeat until cooked.

Alternate:  instead of cooking in the pan you can also bake in a glass 9x12 pan at 350 degrees for 35 minutes.
PS. Gen’s Guiltless Gourmet and this website are not intended for medical advice. Please always consult a doctor for specific dietary needs. Please remember to read the labels on food products as additives and ingredients may vary from country to country.

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