So, the stuffing is one of my favorite parts about Thanksgiving dinner. It’s tied with cranberry relish [not the stuff outta a can here!] and pumpkin pie for the top spot on my plate. Mashed potatoes, turkey, green bean casserole… ehh, I’d take ’em or leave ’em. But stuffing? No way. I gotta have it.
Consequently, when Diana at The Chic Life announced the Healthy Thanksgiving Challenge 2010, I knew that stuffing would be my dish! Except, I think the technical term is “dressing” since it’s not stuffed in anything. But technicalities, people, technicalities!
This stuffing, er–dressing, is fabulous. Crisp, flavorful bread punctuated with sweet apples and cranberries and chunky, crisp but not mushy, carrots and celery, all flavored with garlic and herbs.
And you don’t have to tell anyone, but my stuffing is just a little bit healthier too–multigrain bread instead of white bread, additional fruits and veggies for nutrients and flavor, the omission of sausage, and the addition of wheat germ for protein, fiber, and other nutrients galore.
Hungry already? I am! Here’s the recipe, I’m headed to the fridge… leftovers are callin’ my name!
inspired by Betty Crocker
- 5 cups multigrain French bread, cut into 1″ cubes
- 2 tablespoons wheat germ
- 1/2 cup diced celery [about 2 ribs]
- 1 cup thinly sliced carrot [1 large]
- 1 cup peeled and diced apple [1 medium]
- 2 cloves garlic, peeled and chopped
- 1/2 cup dried cranberries
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 1/2 cup chicken broth
- 1/2 cup skim milk
- 1 egg, beaten
- freshly ground black pepper
- olive oil
In a skillet, heat olive oil over medium heat. Add celery, carrot, apple, and garlic and cook until fragrant and softened, about 10-12 minutes.
Meanwhile, toss wheat germ with bread cubes in a large bowl.
In a small bowl, whisk together chicken broth, milk, and egg.
After fruits and veggies are softened, stir in cranberries, sage, and thyme. Remove from heat and spoon into bowl with bread cubes.
Pour egg mixture over everything and toss to coat.
Spoon into 1 1/2 quart baking dish, top with freshly ground black pepper, and refrigerate for about 2-3 hours to set before baking.
Then bake in a 350 degree oven, uncovered, for 35-40 minutes or until a knife inserted in the center comes out clean and top is crispy.
Question of the Day: What’s your favorite healthy substitution?