Skinny Stuffing

Vegetarian
Dairy Free
Health score
23%
Skinny Stuffing
100 min.
12
122kcal

Suggestions


Looking for a delicious and healthier alternative to traditional stuffing? Look no further than our Skinny Stuffing recipe! This delightful side dish is not only vegetarian and dairy-free, but it also packs a flavorful punch that will impress your family and friends at any gathering. With just 122 calories per serving, you can indulge in this comforting classic without the guilt.

Imagine the aroma of sautéed onions, carrots, and celery mingling with fragrant herbs like sage and thyme, creating a warm and inviting atmosphere in your kitchen. The use of whole-grain bread adds a wholesome touch, while the reduced-sodium chicken broth ensures that every bite is packed with flavor without overwhelming your palate. This stuffing is perfect for holiday feasts, family dinners, or even as a simple weeknight side dish.

Not only is this recipe easy to prepare, but it also allows you to customize it to your liking. Feel free to add your favorite vegetables or herbs to make it your own. Whether served alongside a hearty main course or enjoyed on its own, our Skinny Stuffing is sure to become a staple in your recipe collection. So, roll up your sleeves and get ready to create a dish that is both satisfying and nourishing!

Ingredients

  • 0.5 cup carrots chopped
  • 0.5 cup celery chopped
  • teaspoon sage dried fresh crushed finely chopped
  • 1.5 teaspoons thyme sprigs fresh chopped
  • cups chicken broth reduced-sodium (from 32-oz carton)
  • 15 slices bread white
  • tablespoons olive oil 
  • 0.5 cup onion chopped
  • 0.3 teaspoon pepper 
  • 0.5 teaspoon salt 

Equipment

  • frying pan
  • baking sheet
  • oven

Directions

  1. Heat oven to 350F. Spray 2-quart casserole with cooking spray; set aside.
  2. On large cookie sheet, place bread slices.
  3. Bake 15 to 20 minutes, turning each slice once, until firm and very light golden brown.
  4. Remove bread slices from cookie sheet; cut into 1/2-inch cubes.
  5. In 12-inch nonstick skillet, heat oil over medium-high heat.
  6. Add celery, onion and carrot; cook 6 to 8 minutes, stirring frequently, until tender. Stir in broth, sage, salt, thyme and pepper; heat to boiling.
  7. Remove from heat. Stir in bread cubes until well mixed. Spoon mixture into casserole.
  8. Cover; bake 30 minutes. Uncover; bake 15 to 20 minutes longer or until hot and top is light golden brown.

Nutrition Facts

Calories122kcal
Protein17.07%
Fat28.08%
Carbs54.85%

Properties

Glycemic Index
21.04
Glycemic Load
9.39
Inflammation Score
-7
Nutrition Score
8.6843476736027%

Flavonoids

Apigenin
0.13mg
Luteolin
0.17mg
Isorhamnetin
0.33mg
Kaempferol
0.07mg
Quercetin
1.38mg

Nutrients percent of daily need

Calories:121.86kcal
6.09%
Fat:3.85g
5.93%
Saturated Fat:0.66g
4.13%
Carbohydrates:16.93g
5.64%
Net Carbohydrates:14.44g
5.25%
Sugar:2.19g
2.43%
Cholesterol:0mg
0%
Sodium:273.59mg
11.9%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:5.27g
10.54%
Manganese:0.79mg
39.71%
Copper:0.61mg
30.64%
Vitamin A:923.17IU
18.46%
Selenium:9.09µg
12.98%
Vitamin B3:2.17mg
10.84%
Fiber:2.49g
9.95%
Vitamin B1:0.14mg
9.67%
Phosphorus:91.2mg
9.12%
Magnesium:29.87mg
7.47%
Calcium:65.97mg
6.6%
Iron:1.1mg
6.1%
Vitamin K:6.17µg
5.87%
Vitamin B6:0.1mg
4.95%
Folate:18.61µg
4.65%
Vitamin B2:0.08mg
4.63%
Potassium:161.9mg
4.63%
Zinc:0.69mg
4.62%
Vitamin E:0.57mg
3.82%
Vitamin B5:0.27mg
2.75%
Vitamin C:1.34mg
1.62%