Baked dressing is a healthy alternative to traditional stuffing.
While stuffing is an American favorite for Thanksgiving side dishes, baked dressing is a healthier and delicious alternative to traditional stuffing. Because stuffing is literally "stuffed" into the turkey, it absorbs excess from the turkey as it cooks. Baked dressing, on the other hand, includes all the ingredients of traditional stuffing without the excess fat.
Instructions
1. Gather your ingredients. Substitute hand-torn whole wheat bread for white bread cubes in order to add more fiber to the dish. Substitute margarine with olive oil for butter, and use only the whites of eggs to reduce fat. Use two egg whites for every whole egg your recipe calls for. For example, if your recipe calls for three beaten eggs, beat and use six eggs whites only.
2. Choose a recipe that is heavy on the vegetables--such a traditional celery dressing--and free of raisins and cranberries, which are high in sugar. If your recipe calls for raisins or cranberries, considering using apples sweetened with a sugar-free sweetener instead.
3. Use fresh, individual spices such as sage, thyme, pepper and light salt, opposed to prepackaged mixes, which are typically high in sodium. Begin with a very minimal amount of salt--no more than two teaspoons--and then add more salt to taste after the dressing is baked.
4. Preheat the oven to 350 degrees Fahrenheit. Melt your margarine with olive oil in a saucepan, and saute your vegetables until warm but still crisp. Add low-fat turkey broth to the mixture and bring a boil. Reduce heat to medium-high, and cover and simmer for 10 minutes.
5. Tear four quarts worth of whole wheat bread into similar-sized pieces of about an inch square. Add the beaten egg whites and chosen spices to the torn bread. Add the saut ed vegetables with margarine and chicken broth, and mix thoroughly until all ingredients are evenly distributed.
6. Transfer the dressing to an oven-safe casserole dish. Turn the oven to bake, and bake the dressing at 350 degrees for 45 minutes, or until a light golden brown. Cut the dressing into half-cup portions prior to serving as a way of encouraging portion control.
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