Thanksgiving Healthy Recipes: Clean Eating Dressing ~ StuffingAlways a favorite, this hearty and flavorful concoction of holiday goodness usually sneaks in a witch's brew of prepackaged chemicals, unnecessary calories, and unwanted sodium. Halloween is over so let's leave out the eye of newt and the preservatives found in a dead man's pocket.
This recipe is packed with the traditional flavors we all love with the hearty gourmet addition of some exotic mushrooms and a little optional wine. Depending on your exact ingredients it should come out to under 200 calories per cup.Options for gluten-free and/or vegan variations are included.
Ingredients:6 Clean Eating Dinner Bread Rolls, or 1 large loaf gluten-free bread for a gluten-free version, cut into 3/4 to 1 inch cubes (about 10 cups)
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter (or 2 more tablespoons olive oil for vegan version)
1 pound assorted mushrooms, such as oyster, shiitake, etc., chopped
4 large shallots, chopped
3 stalks celery, chopped
1/3 cup chopped fresh parsley
3 teaspoons fresh sage, chopped
3 teaspoons fresh thyme, chopped
1 1/4 teaspoon Himalayan pink sea salt
1/2 teaspoon ground black pepper
3 cups low-sodium vegetable broth (watch the ingredients on this carefully or make your own)
1/2 cup red wine to add a hint of sweetness (optional)
In a large skillet, heat oil and butter over medium heat. Add mushrooms, shallots and celery. Cook, stirring frequently, until very tender. Add in the optional red wine after about 5 minutes cooking time. The total cooking time should be about 10 to 15 minutes. Stir in parsley, mixed herbs, salt and pepper and transfer mixture to the bowl with bread. Stir in broth and let sit for a few minutes until liquid is absorbed. At this point you can cover the bowl and save in the refrigerator to cook later.
Preheat the oven to 350°F. Spoon stuffing into a large baking dish lightly coated with cooking spray. Smooth the top and bake until browned and crisp, about 50 minutes.