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