Skinny Stuffing

Today I decided to make a stuffing, a holiday favorite. The holidays are coming up, and there’s no better way to celebrate than food!

Here’s my recipe:

  • I cup extra virgin olive oil
  • 16 cups stale whole wheat bread, cubed
  • 3 cups Swanson low sodium chicken broth
  • 2 cups onions, diced
  • 2 apples, diced
  • 1/4 cup parsley paste
  • 2 eggs
  • Badia complete seasoning to taste
  • salt and pepper to taste

Dice the onions and apples and simmer them in the olive oil along with the parsley paste, complete seasoning, salt and pepper for about five minutes, stirring occasionally.

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After the five minutes, add the three cups of chicken broth and cook on low heat until it comes to a simmer.

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In a separate bowl, cube the bread into about one inch cubes. Beat the two eggs and add to the bread. I used my hands to mix the bread with the egg. It’s messier, but easier than mixing with a kitchen utensil.

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Once the fruit, vegetables and broth have simmered, remove from heat and add the bread and egg mixture to the pot. This time I used a spatula because the mixture is so hot. Allow the bread to soak up all the liquid. Poor mixture into a greased pan and bake at 375 degrees for 30 minutes covered, and then another 30 minutes uncovered.

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We cover the stuffing at first to cook it through, and then uncover it to make the top golden and crispy. Here’s what mine looked like:

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The original recipe from the food network offers many different variations, and I just used what happened to be in my kitchen. In this recipe, I replaced the butter with olive oil and the white bread with whole wheat bread. These changes use less harmful fats and less processed ingredients, making a healthier dish.

Amanda Kastrinos, a 20-year-old junior public relations major, said she liked how the sweet flavor of the apple worked with the saltiness of the stuffing. Ansley Walker, a 22-year old senior English major, said she would love to bring this recipe home for Thanksgiving.

I hope everyone has a great and delicious Thanksgiving!

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