okay here's my version of a healthy stuffing without missing all the flavors! enjoy and happy turkey day!
1 large loaf of wheat bread
1 lb chanterelle mushrooms
2 tbsp unsalted butter fat free of coarse
1 large onion, chopped
3 shallots, minced
sea salt and freshly ground pepper
1/3 cup dry white wine
3 medium pears like Bartlett or Anjou, cored and chopped
1 tsp sugar( splenda is good if your watching low sugar)
3 celery stalks, chopped
1/3 cup chopped hazelnuts, toasted
1 cup dry raisins
1/3 cup chopped Italian parsley
1-3 tablespoons minced fresh sage
1-3 tablespoons minced fresh thyme (see herb note below)
1-3 tablespoons minced fresh rosemary
3 large brown organic eggs
1 1/2 cups turkey stock (chicken or vegetable stock can work too)
1/2 cup cream fat free
3 tablespoons extra-virgin olive oil
Preparation: ♥
Tear bread into small bite-sized pieces (you should have about 16 cups) and set in roasting pan or bowl. To dry bread, cover with paper towels and leave out overnight. Or, place on a baking sheet in batches and lightly toast. Set aside.
Wipe mushrooms with a clean, damp towel. Trim tough ends. Slice the mushrooms and set aside.
In a heavy-bottomed pan, over medium high add 1 tablespoonn olive oil and then add onion and shallots, season with salt and pepper, and cook, stirring occasionally, until just soft. Do not brown. Remove onions/shallots from pan and set aside.
Add another1 tablespoon extra virgin olive oil to pan. Add mushrooms, season with salt and pepper, and quickly sauté until just starting to brown. Remove immediately and add to plate where onions and shallots are resting.
Preheat the oven to 375 degrees F.
Add wine to pan and deglaze over medium high heat, cooking until wine reduces by about half. Pour remaining liquid over mushrooms. Wipe pan dry and add some more extra virgin olive oil to pan Add pears and sugar, and season with salt and pepper. Sauté pears, in batches if necessary, over medium high heat until they begin to brown slightly. Remove from heat.
In a large bowl or roasting pan, add sautéed ingredients to bread. Add celery, chestnuts, and raisins Toss lightly to combine. Add sage, thyme, rosemary and parsley and toss again. Pour in eggs and mix to incorporate. Slowly pour 1 cup stock over mixture and toss to combine. Taste and adjust for salt and pepper. Place stuffing in a 9×13 baking dish, and pour another cup of turkey stock over the stuffing, (save a little for reserve 1/4 cup) followed by the fat free cream. I like to cover it with fat free butter pieces on top while its baking
Bake stuffing for about 60 minutes, or until a golden crust forms on bottom.( during cooking midway I like to add some chicken stock and drizzle over to keep it moist. Serve immediately. enjoy! :)
Ingredients
1 lb chanterelle mushrooms
2 tbsp unsalted butter fat free of coarse
1 large onion, chopped
3 shallots, minced
sea salt and freshly ground pepper
1/3 cup dry white wine
3 medium pears like Bartlett or Anjou, cored and chopped
1 tsp sugar( splenda is good if your watching low sugar)
3 celery stalks, chopped
1/3 cup chopped hazelnuts, toasted
1 cup dry raisins
1/3 cup chopped Italian parsley
1-3 tablespoons minced fresh sage
1-3 tablespoons minced fresh thyme (see herb note below)
1-3 tablespoons minced fresh rosemary
3 large brown organic eggs
1 1/2 cups turkey stock (chicken or vegetable stock can work too)
1/2 cup cream fat free
3 tablespoons extra-virgin olive oil
Tear bread into small bite-sized pieces (you should have about 16 cups) and set in roasting pan or bowl. To dry bread, cover with paper towels and leave out overnight. Or, place on a baking sheet in batches and lightly toast. Set aside.
Wipe mushrooms with a clean, damp towel. Trim tough ends. Slice the mushrooms and set aside.
In a heavy-bottomed pan, over medium high add 1 tablespoonn olive oil and then add onion and shallots, season with salt and pepper, and cook, stirring occasionally, until just soft. Do not brown. Remove onions/shallots from pan and set aside.
Add another1 tablespoon extra virgin olive oil to pan. Add mushrooms, season with salt and pepper, and quickly sauté until just starting to brown. Remove immediately and add to plate where onions and shallots are resting.
Preheat the oven to 375 degrees F.
Add wine to pan and deglaze over medium high heat, cooking until wine reduces by about half. Pour remaining liquid over mushrooms. Wipe pan dry and add some more extra virgin olive oil to pan Add pears and sugar, and season with salt and pepper. Sauté pears, in batches if necessary, over medium high heat until they begin to brown slightly. Remove from heat.
In a large bowl or roasting pan, add sautéed ingredients to bread. Add celery, chestnuts, and raisins Toss lightly to combine. Add sage, thyme, rosemary and parsley and toss again. Pour in eggs and mix to incorporate. Slowly pour 1 cup stock over mixture and toss to combine. Taste and adjust for salt and pepper. Place stuffing in a 9×13 baking dish, and pour another cup of turkey stock over the stuffing, (save a little for reserve 1/4 cup) followed by the fat free cream. I like to cover it with fat free butter pieces on top while its baking
Bake stuffing for about 60 minutes, or until a golden crust forms on bottom.( during cooking midway I like to add some chicken stock and drizzle over to keep it moist. Serve immediately. enjoy! :)
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