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I love sharing me recipes!


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Friday, November 15, 2013

Skinny Stuffing ♥

 My healthy stuffing! Perfect for Thanksgiving!enjoy! ♥


                      1 large loaf of low carb bread
                      1 lb chanterelles or you may use button 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 cored and chopped
                     1 tsp Stevia sugar

                     3 celery stalks, chopped
                     1/3 cup chopped hazelnuts, toasted
                     1/3 cup chopped Italian parsley
                     1-3 tablespoons minced fresh sage
                     1-3 tablespoons minced fresh thyme 

                     1-3 tablespoons minced fresh rosemary
                     3 large brown organic eggs
                     1 1/2 cups turkey stock 

                     1/2 cup cream fat free
                     3 tablespoons extra-virgin olive oil

Directions  ♥

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!♥

Tip: To toast chopped nuts & seeds: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.            

sprinkle on top just before serving (optional but adds a crunchy texture and flavoring offsets the pears)

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