Thanksgiving Stuffing Recipe

Make your own delicious, homemade Thanksgiving Stuffing with this easy, low calorie recipe. With all the traditional flavors you’d expect, but a lot less Points +. Stuffing is what I look forward to the most but it’s also one of the most fattening side dishes. This recipe has 1/3 of the fat and calories most traditional Thanksgiving Recipes have. You get a huge 1 1/2 cup serving for just 5 points+.  It does require you to make your own bread cubes vs. using prepared ones out of a box, but considering the Points is saves you, it’s so worth it. Yum Yum!

 Servings: 4 • Serving Size: 1 ½ cups • Points+: 5 pts • Calories: 175 • Fat: 4.5 g 

 Carb: 28 g • Fiber: 7 g • Protein: 10 g

Ingredients:

• 12 slices of low calorie, high fiber bread (I used Sara Lee Delightful), dried and cut into bite size cubes (see Tip)
• 4 cups water
• 2 extra large chicken bouillon cubes (about 1oz)
• 5 celery stalks, chopped
• 1 large onion chopped
• 1/4 cup liquid egg substitute
• 2 tbsp light butter
• 1 tsp fresh sage, finely chopped
• 1 tsp fresh thyme, finely chopped
• 1 tsp fresh rosemary, finely chopped
• 1/2 tsp black pepper

Directions:

1. Preheat oven to 400 degrees.
2. In a large saucepan, heat water, butter and bouillon to a boil.
3. Add in celery, onion, sage, thyme, rosemary and pepper, and turn heat down to medium. Simmer until celery and onion are soft, about 15-20 min.
4. In the meantime, put bread cubes into a large oven safe bowl or casserole dish.
5. Pour broth over bread cubes and combine gently until all bread cubes are saturated.
6. Gently mix in the egg substitute.
7. Place stuffing into the oven and bake for about 20 minutes, or until stuffing reaches desired texture.

Quick Notes:

TIP: To dry out your bread, turn your oven onto the lowest setting (mine was 170 degrees) and evenly spread out all the slices of bread on a large, un-greased cookie sheet. Let bread slowly toast in the oven for about 4-6 hours. As soon as bread stiffens, turn off oven and leave it in there overnight. Bread should be fully stiffened, with all moisture removed, but not burned or charred.