Stuffing can be the biggest culprit of calories and fat during the holiday season.  Rose Reisman shares three healthy takes, without giving up the delicious side!

Classic Stuffing:

Ingredients:

2 tsp oil

1 cups diced onions

1 cup diced red bell pepper

1 tsp garlic

2 tsp chopped thyme

salt and pepper

4 cup stale whole wheat bread cubed

1 egg

¾  cups chicken stock

1/3  cup dried cranberries

1/3 cup toasted chopped pecans

1/3  cup chopped parsley (garnish)

Method:

1)  Saute vegetables in oil.  Add seasoning and sauté 5 minutes.

2)  Add remaining ingredients, except for parsley and mix until combined.

3)  Place in baking dish cover and bake at 375 F 15 minutes, uncovered for another 15 minutes.

4)  Before serving, garnish with parsley.

Gluten-Free Quinoa Stuffing:

Ingredients:

2 tsp oil

1 cup diced onion

2 cups diced oyster mushroom

1 tsp garlic

2 tsp chopped thyme

salt and pepper

2 cups cooked quinoa

1 egg

1/3 cup chicken stock

1/3  cup dried diced apricots

1/3 cup toasted chopped almonds

1/3 cup chopped basil (garnish)

Method:

1)    Sauté vegetables in oil.  Add seasoning and sauté 5 minutes.

2)    Add remaining ingredients, except for basil and mix until combined.

3)    Place in baking dish cover and bake at 375 F 20 minutes, uncovered for another 20 minutes.

4)    Before serving, garnish with basil.

Gluten-Free Wild and Brown Rice Stuffing:

Ingredients:

2 tsp oil

1 cups diced red onions

1 cup diced orange bell pepper

1 tsp garlic

salt and pepper

2 tsp chopped thyme

1 cups cooked brown rice

1 cups cooked wild rice

1 egg

1/3 cup chicken stock

1/3 cup dried diced cranberries

1/3 cup toasted chopped pistachios

1/3 cup chopped mint (garnish)

Method:

1)    Sauté vegetables in oil.  Add seasoning and sauté 5 minutes.

2)    Add remaining ingredients and mix until combined.

3)    Place in baking dish cover and bake at 375 F 20 minutes, uncovered for another 20 minutes.

4)    Before serving, garnish with mint.

Courtesy Rose Reisman, @rosereisman