To continue in the spirit of the Thanksgiving tips...there are ways to have your bird and stuff it too! Here's a great stuffing recipe from Weight Watchers-only 2 points per 2/3 cup serving and you can make it either inside the bird or outside in a roasting pan. I've never tried chestnuts but it is possible to leave them out.
Sourdough Stuffing with Chestnuts and Apples
- Nonstick cooking spray
- 1 large onion, chopped
- 3 celery ribs, thinly sliced
- 1 pound button or cremini mushrooms, cleaned and thinly sliced
- 2 medium apples, peeled, cored and chopped
- One 1-pound sourdough loaf, left unwrapped on the counter overnight, then torn into 1-inch chunks
- One 8-ounce jar roasted peeled chestnuts, chopped
- 1 1/4 cups fat-free vegetable broth
- 1/2 cup pasteurized egg substitute, such as Egg Beaters
- 2 teaspoons rubbed (crumbled) sage
- 2 teaspoons dried thyme
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Spray a large skillet with nonstick spray and set it over medium heat. Add the onion and celery; cook, stirring often, until softened, about 3 minutes. Transfer to a large bowl.
- Return the skillet to medium heat. Add the mushrooms; cook, stirring often, until they begin to release their liquid. Add the apples and cook, stirring frequently, until softened and the juice in the pan has been reduced to a glaze, about 4 minutes. Transfer to the large bowl.
- Stir in the bread, chestnuts, broth, egg substitute, sage, thyme, salt and pepper until well combined. Stuff into a 12- to 15-pound turkey.
If you don't want to bake this stuffing inside a 12- to 15-pound turkey,
place it in a sprayed 9 x 13-inch baking dish and bake covered at 375°F
for 30 minutes, then uncovered until lightly browned, about 15 minutes
more. And if you are like me and don't want to go into stuffing portion overload, you can always get some button mushrooms, some EVOO, stuff with a tblsp or so of stuffing and roast them in the oven.
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Thanks for leaving some L-O-V-E !