Saturday, November 26, 2011

Rewind to Thanksgiving... Sourdough Stuffing with Apples, Sage, and Caramelized Onion

This year I wanted to make my stuffing (or dressing, as I didn't "stuff" the bird) stand out a little.  Traditional stuffing is great on its own but I wanted something a bit sweeter and with some flair.  This stuffing is packed with veggies and flavor for the perfect side to any homestyle meal.  Keeping the stuffing on the side as a casserole cuts out a lot of the extra fat from the turkey and gives it a nice crunchy texture.   Just as a note, if you do not stuff your turkey, it will cook way faster... so plan ahead.

Sourdough Stuffing with Apples, Sage, and Caramelized Onion 
Serves 16

1 large loaf of good quality sourdough bread
1 Tbsp Smart Balance light
2 cups of celery, diced
2 cups of carrots, shredded or diced
2 sweet onions, sliced thinly
4 apples, diced
2 cups of reduced-sodium chicken stock
1 Tbsp Bell's seasoning
2 Tbsp fresh sage, chopped
Pepper, to taste

Preheat the oven to 350 degrees.  Cut the sourdough into 1/2 inch cubes and bake for 15 minutes.  Melt the Smart Balance in a large saucepan.  Add the onions and cook for 10 minutes or until the onions start to caramelize.  Add the celery and carrots and cook for 10 minutes.  Add the apples and cook for 5 minutes.  Lay the toasted sourdough in a 9x13 casserole dish.  Add the chicken stock and reserved vegetables.  Season with sage and Bell's seasoning and mix well.  Bake for 45 minutes.  Serve hot as a side.

Nutrition Facts: 1/2 cup
135 calories, 4 g protein, 28 g carbohydrates, 1 g fat, 3 g fiber, 270 mg sodium

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