Although there are plenty of other starchy sides for Thanksgiving, I can’t imagine not having stuffing (or dressing – whatever you’d like to call it)! This is based on my mom’s recipe with a couple of slight twists. First, I use homemade sourdough bread instead of white bread. Second, I use a bit less butter than in my mom’s recipe! And finally, I use vegetable broth instead of turkey broth to flavor the bread – especially since we generally have vegetarian guests for Thanksgiving. All-in-all, this is usually a big hit with everyone!

Adapted from Mom’s recipe
Serves 12

16 oz sourdough bread
1/2 cup diced onion
1/2 cup diced celery
1 tsp poultry seasoning
1/2 tsp salt
1/4 tsp black pepper
1 Tbsp salted butter
1 Tbsp canola oil
1 1/2 cups low sodium vegetable broth

1. Cube and dry bread overnight.
Stuffing - bread cubes

2. Season dry bread cubes with poultry seasoning, salt, and pepper. Chop onion and celery, and cook in a skillet over low heat in butter & oil until soft (do not brown).
Stuffing - cooking veggies

3. Add vegetables to seasoned bread cubes. Pour broth into pan to wash out extra vegetables and butter, add to bread crumbs. Toss to mix thouroughly, add water if necessary.
Stuffing - mixing bread and veggies

4. Put mixture into oven-safe casserole dish. Bake at 350 for about 1 1/2 hours — uncovered for last 20 minutes.
Stuffing - ready to bake

Nutritional info:
Calories: 128.1
Total Fat: 3.3 g
Cholesterol: 2.6 mg
Sodium: 356.0 mg
Total Carbs: 20.9 g
Dietary Fiber: 1.5 g
Protein: 3.5 g


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