Healthier Bread Stuffing – Lower Calorie Option

Healthier Bread Stuffing – Lower Calorie Option

Thanksgiving stuffing can be made healthier and still taste just like the heavy calorie one. Since I have started changing my recipes to reduce the amount of calories, and keeping the flavors intact, dishes like this healthier bread stuffing became a staple on my thanksgiving table along Carrot Souffle (everyone asks for it every year!).

For step by step instructions, visit this Bread Stuffing Recipe:

Is stuffing high in fat?

Bread stuffing recipes call for insane amounts of butter and they require to be cooked inside the turkey, which is also high in fat. And all that fat will transfer into the stuffing making it a very high fat dish. However, there is a way to tweak it just slightly and save tons of fat and calories and still get a delicious, full of flavor stuffing.

healthy bread stuffing

Why is stuffing so high in calories?

Stuffing is made mostly out of bread and butter, both very high in calories. Butter is an essential ingredient in stuffing. It gives it this rich flavor which we all love. I learned that a little butter goes a long way in this recipe. You can get away with cutting butter in half and get a stuffing that is just as good as the original.

When it comes to bread, I suggest you keep whatever bread you like, this is a holiday dish after all :). I use stale sourdough bread. My, improved recipe has 176 calories per big serving.

healthy bread stuffing

What will you need for this healthier bread stuffing

  • sourdough bread (stale is best – couple days old)
  • cremini or white mushroom
  • onion
  • celery
  • butter
  • chicken stock
  • fresh spices: thyme, sage, parsley
  • salt and pepper to taste
  • casserole dish for baking
ingredients for bread stuffing

How to make bread stuffing healthier

Grease a casserole dish with butter and set aside.

Cut up a stale loaf of bread into small cubes. Lay them on a large tray. Bake at 350 F for 15 – 20 minutes until the bread becomes toasted and lightly brown.

sourdough for bread stuffing
toasted bread for bread stuffing

While the bread is toasting, prepare vegetables: chop onion, celery and mushroom into small pieces. Chop herbs.

chopped onion
chopped mushroom
chopped celery
chopped herbs

Preheat a nonstick pan and add a small amount of butter (out of the 4 tablespoons that we are going to be using). Add mushroom and let them brown.

bread stuffing
mushroom for bread stuffing

Add half a tablespoon of butter and the rest of vegetables, season with salt and pepper, and cook until they soften.

healthy bread stuffing
Butter
healthy bread stuffing
Onion
healthy bread stuffing
Celery
healthy bread stuffing
Season with salt and pepper

Add some more butter and stir. You will be keep on adding small amount of butter throughout the cooking process (out of the 4 tablespoons the recipe requires).

Sprinkle herbs and continue cooking until vegetables are very soft.

healthy bread stuffing
healthy bread stuffing

Add the remaining butter, fold it until incorporated.

Pour chicken stock and cook for 5 minutes.

Taste and see if you need more seasoning. Add parsley. Bring to a boil.

healthy bread stuffing
healthy bread stuffing
healthy bread stuffing
healthy bread stuffing

Transfer the toasted bread into a large bowl.

Pour vegetables on top and stir until well incorporated and all the bread pieces are moist.

healthy bread stuffing
healthy bread stuffing

Spread bread stuffing onto greased 9 by 13 baking dish.

healthy bread stuffing

Preheat oven to 350 F and bake for 50 minutes.

healthy bread stuffing

Does stuffing reheat well?

Bread stuffing reheats very well. If you have any leftover, just pop it into oven preheated to 350 F and bake for 30 minutes. It will come out hot and crispy on top.

How do you moisten dry stuffing?

If your bread stuffing becomes dry, you can add some chicken stock before reheating it.

healthy bread stuffing

Healthier Bread Stuffing

This bread stuffing is great to bake outside the bird. It gets beautiful crisp top and soft inside. By removing half of the butter, this recipe is lighter but as tasty as the original.
Prep Time 30 mins
Cook Time 50 mins
Course Side Dish
Cuisine American
Servings 10
Calories 174 kcal

Equipment

  • 1  9 by 13 Baking pan
  • 1 large frying pan

Ingredients
  

  • 1 lb loaf sourdough bread (stale)
  • 12 oz cremini mushroom (or white)
  • 1 large onion
  • 2 stalks celery
  • 4 tbs butter
  • 4 cups chicken stock
  • 10 small thyme stalks
  • 10 leaves sage
  • 2 tbs chopped parsley
  • salt and pepper to taste

Instructions
 

  • Grease a casserole dish with butter and set aside.
  • Cut up a stale loaf of bread into small cubes. Lay them on a large tray. Bake at 350 F for 15 – 20 minutes until the bread becomes toasted and lightly brown.
  • Chop onion, celery and mushroom into small pieces. Chop herbs.
  • Preheat a nonstick pan and add a small amount of butter (out of the 4 tablespoons that we are going to be using). Add mushroom and let them brown.
  • Add half a tablespoon of butter and the rest of vegetables, season with salt and pepper, and cook until they soften.
  • Add some more butter and stir. Keep on adding small amount of butter throughout the cooking process (out of the 4 tablespoons the recipe requires).
  • Add herbs and continue cooking until vegetables are very soft.
  • Add the remaining butter, fold it until incorporated.
  • Add chicken stock and cook for 5 minutes.
  • Taste and see if you need more seasoning. Add parsley. Bring to a boil.
  • Transfer the toasted bread into a large bowl. Add the vegetables and stir until well incorporated and all the bread pieces are moist.
  • Spread bread stuffing onto greased 9 by 13 baking dish.
  • Preheat oven to 350 F and bake for 50 minutes.
Keyword bread stuffing, healthier bread stuffing, healthy bread stuffing, thanksgiving dressing

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