Thanksgiving can actually be a healthy meal if you cook it with less fat and watch your portions! Here’s a healthier version of stuffing you can make on turkey day this year. This version, uses canola oil and olive oil cooking spray instead of butter, turkey sausage in place of pork sausage and fat-free croutons in place of cubed stale white bread.
Those simple replacements make this a delicious replacement for the full fat butter and bread stuffing we used to eat.
The numbers show the big difference in the fat and calories, but make no mistake, this recipe totally delivers on taste.
2 tbsp. Canola oil
1 cup Onion, chopped
½ cup Celery, minced
8oz Turkey Sausage, casing removed
1 cup Chestnuts, roasted and chopped
2 cups Chicken broth, low fat, low sodium
1/3 cup fresh Parsley, chopped
½ tbsp. dried Sage
½ tbsp. dried Thyme
¼ tbsp. Kosher Salt
½ tbsp. black Pepper
12 oz. fat free Croutons
Olive oil spray
- Preheat your oven to 375 degrees.
- In a large skillet over medium heat, add canola oil and heat for one minute.
- Add onion and celery and sauté for five minutes.
- Add sausage to the skillet, breaking it up with the back of a wooden spoon. Sauté until cooked through.
- Add all remaining ingredients to the skillet and cook for five additional minutes.
- Remove from the heat and let stand.
- Spray the inside of a 2-quart casserole dish with olive oil spray.
- Pour the stuffing mixture into the casserole dish and lightly spray the top with olive oil.
- Bake for 35 minutes or until golden brown and slightly crispy on top.
Kevin’s Tip: Last year we found pre-packaged roasted, chopped chestnuts in our local grocery store. If you can find them, use them! Cooking and shelling chestnuts can be tedious and time consuming.
Serves: 8 (1/2 cup)
Kevin’s Healthy Kitchen Stuffing
Calories 303 | Fat 5g | Saturated Fat 1g | Carbs 43g| Fiber 2g | Sugars 3g | Protein 12g
Calories 608 | Fat 36g | Saturated Fat 15g | Carbs 48g | Fiber 1g | Sugars 8g | Protein 20g