Do your family a favor and hide some nutrition in this year’s stuffing!
Thanksgiving is the one holiday out of the year that revolves around the dinner table. Preparing a meal that is delicious and healthy can really have you scratching your head, especially when it comes to the stuffing.
It’s the traditional side dish with one of the highest calorie-counts, but it is so delicious that it will always be a staple on Turkey Day. The good news is that you don’t have to feel totally guilty for stuffing yourself with stuffing. There are in fact some healthy choices you can make as you prepare this year’s stuffing. Below you’ll find three different stuffing recipes featuring three healthy ingredients.
Although some home cooks don’t like the smell that Brussels sprouts can leave in their kitchen, the health benefits of these small green veggies are well worth it. Brussels sprouts contain nutrients and glucosinolates that help fight off cancers (and are responsible for the smell). Filled with more vitamin C than an orange, Brussels sprouts can also help boost your family’s immune systems and prevent them from getting sick this winter!
- 2 large loaves of bread (about 2 3/4 pounds before crusts are removed / 2 pounds once crust is removed)
- 4 ounces pancetta, diced
- 8 tablespoons butter, divided
- 2 cups small-diced onion
- 2 cups small-diced celery
- Kosher salt
- 1 small bunch sage
- 1/2 pound brussels sprouts, stemmed, cored, and leaves separated (see notes above)
- 1/2 cup Cognac, white wine, or sherry
- 3 to 4 cups chicken or turkey stock
- Freshly cracked pepper
- 2 eggs
Get the full recipe by Alexandra Stafford at Food52.
The more colorful the meal, the better—except when it comes to mushrooms. These fungi are rich in vitamin B and are a great source of vitamin D—two energy- and mood-boosting vitamins that are especially helpful during the short days of winter.
- 10 cups day-old bread, crusts removed, cubed
- 3 cups low-fat milk
- 3 tablespoons extra-virgin olive oil, divided
- 1 turkey liver or 2 chicken livers, diced
- 3 tablespoons unsalted butter
- 8 cloves garlic, minced
- 4 shallots, finely diced
- 2 cups finely chopped onions
- 2 pounds chanterelle mushrooms or mixed wild mushrooms, stemmed, cleaned and coarsely chopped
- 1/4 cup chopped Italian parsley
- 2 teaspoons finely chopped fresh thyme
- 1 teaspoon salt
- Freshly ground pepper to taste
- 2 large eggs, lightly beaten
Get the full recipe by Alice Waters at EatingWell.
Pumpkin tends to steal the spotlight away from the rest of those in the squash family, but don’t overlook butternut squash. This fruit is packed with vitamins A (good for the eyes, skin, and bones) and vitamin E, a powerful antioxidant. Plus, the sweet and nutty taste of butternut squash is delicious!
- 1 1/2 cups unsalted chicken stock
- 2 eggs
- 12 ounces toasted sourdough bread cubes
- 3 cups diced peeled butternut squash
- 2 tablespoons olive oil
- 1/4 teaspoon kosher salt
- 1/4 teaspoon pepper
- 3 chopped bacon slices
- 1 cup chopped onion
- 2 tablespoons chopped sage
- Cooking spray
Get the full recipe by Hannah Klinger at MyRecipes.com.
Have a happy and healthy Thanksgiving!
(Featured photo by Brian Teutsch)