We often get asked for a stuffing recipe for the holidays. Stuffing can be tricky because the boxed mixes are high in sodium. And many traditional recipes are a lot of work and the end result is sometimes mushy. Plus we don't believe in stuffing the bird because the outcome is a mess - the turkey is dry and the stuffing is often undercooked.
So, here is a masterpiece that does use a box mix and it can bake along side the bird.
Box to Masterpiece Stuffing
Serves: 16 | Serving Size: 1/2 cup
Total Time: 55 min | Prep: 5 min | Cook: 50 min
1 box stuffing mix, prepared without margarine*
1 cup each: diced apples, onions and celery
1 Tbsp margarine
3 cups cooked brown rice
1 cup low-sodium broth
Sauté the apples, onions and celery in the margarine. When they are soft (about 3-5 minutes), add the prepared stuffing, cooked rice and broth. Combine well and place in covered casserole or baking dish. Bake for 30-45 minutes at 350 °F.
*Use reduced-sodium Stove Top Stuffing.
Makes 8 cups. You can bake this during the last hour with your turkey so they all come out at the same time.
Serves 16. Each 1/2 cup serving: 172 calories, 3g fat, 1g saturated fat, 0g trans fat, 0mg cholesterol, 130mg sodium, 32g carbohydrate, 2g fiber, 2g sugars, 4g protein.
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Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Art, holds a master’s degree in Food Business from the Culinary Institute of America, 2 art certificates from UC Berkeley Extension, and runs a food photography studio where her love is creating fun recipes.
Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest in nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.