Savory Whole-Grain Vegetable Dressing or Stuffing

Stuffing is a favorite component of many holiday meals, but traditional recipes are often high in calories and low in nutrients. This whole-grain vegetable stuffing recipe retains holiday flavors with ingredients like sage and thyme, It also reduces calories and saturated fat while adding nutrients like fiber.  Put in on the table with a roast turkey and roasted vegetables or a green salad, and you'll have plenty of delicious treats at any holiday meal!

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Here are some highlights.

• Vegetables: It has celery and onions like many traditional stuffings, but it also has vegetables like spinach, mushrooms, and carrots. They add different flavors and textures. The larger quantity of vegetables also lowers calorie density so you can have a karger serving size for fewer calories. 
• Whole-grain bread: It’s as high in carbs as white bread, but higher in fiber and healthy fats so it’s more satisfying. Choose whole-wheat or another favorite whole-grain bread. Choose gluten-free if needed
• Olive oil and low-sodium broth: Traditional stuffing often has a lot of butter, which is used both to saute the vegetables and moisten the stuffing before baking it. Butter is high in saturated fat, but this recipe replaces it with olive oil, which is high in healthy fats. Plus, low-sodium broth replaces butter to moisten the stuffing, which reduces calories. 

You can use any combinations of vegetables and herbs that you like. Olives and capers can also add flavor.

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Bake it in the oven as the recipe says, or use it to stuff a chicken or turkey. If you use it as stuffing, make it a little drier because it will absorb the juices from the bird. Try 1-2 cups of low-sodium broth.

Recipe for Savory Whole-Grain Dressing

Makes 12 servings 

Ingredients:

• 8 cups of cubed, stale or toasted whole-grain bread
• ¼ cup of olive oil
• 1 large onion, chopped
• 6 stalks of celery, chopped
• 2 carrots, chopped
• 2 cups of spinach or kale, chopped
• 6-8 ounces of button or cremini mushrooms, sliced
• (Optional) 3 cloves of garlic, minced
• 2-3 cups of low-sodium broth
• 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
• 1 tablespoon fresh sage, chopped (or 1 teaspoon dried)
• 1 tablespoon fresh parsley, chopped (optional)
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 350°F. Spray a 9x13-inch baking dish with cooking spray. 
2. In a large skillet, heat the olive oil over medium heat. Add the onion, celery, and carrots. Saute for 6-8 minutes or until softened. 
3. Stir in the mushrooms and garlic. Cook for an additional 5 minutes or until the mushrooms are tender and the garlic is fragrant.
4. Stir in the chopped spinach or kale and cook for another 2-3 minutes until wilted.
5. Place the bread cubes in a large bowl. Add the vegetables, thyme, sage, parsley, and salt and pepper. Stir together, then add 2 cups of broth and stir. Add more broth gradually as needed.
6. Place the mixture in a pan and bake for 25-30 minutes. You can add additional broth if the dressing is too dry. Remove the foil and bake for another 10-15 minutes until the top is golden and crispy.

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Nutrition information per serving: 180 calories; 6 grams of fat; 1 gram of saturated fat; 10 mg cholesterol; 300 mg sodium; 30 grams of carbohydrates; 5 grams of dietary fiber; 6 grams of protein

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