Low Fat Classic Stuffing with Gravy
Elevate your holiday table with this "Low Fat Classic Stuffing with Gravy," a healthier spin on the traditional favorite that's brimming with flavor and comfort. Crafted with wholesome ingredients like whole wheat bread, fresh herbs, and an array of vibrant vegetables, this stuffing is moist, savory, and satisfying while remaining low in fat. Toasted bread cubes soak up a light egg-white mixture and aromatic sautéed veggies, creating a perfectly textured side dish. Plus, the velvety low-sodium chicken broth gravy ties it all together in delectable harmony. Ready in just over an hour, this heartwarming recipe is perfect for holiday gatherings or anytime you crave guilt-free comfort food. Keywords: low-fat stuffing, healthy holiday side dish, stuffing recipe with gravy, Thanksgiving stuffing.
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Recipe Information
Ingredients
- 10 slices whole wheat bread
- 2 cups low-sodium chicken broth
- 1 large, diced yellow onion
- 3 chopped celery stalks
- 1 large, peeled and diced carrot
- 2 cloves, minced garlic
- 2 tablespoons, minced fresh parsley
- 1 teaspoon, minced fresh sage
- 1 teaspoon, minced fresh thyme
- 1 tablespoon olive oil
- 2 large egg whites
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon cornstarch
- 1 cup water
Instructions
Preheat the oven to 350°F (175°C).
Lay the bread slices on a baking sheet and bake for 15 minutes until lightly toasted. Remove from oven and cool. Cut into 1-inch cubes.
In a large skillet over medium heat, add the olive oil and sauté the onions, celery, and carrots until tender, about 5-7 minutes.
Add garlic, parsley, sage, and thyme to the skillet and cook for another 2 minutes, stirring frequently.
In a large mixing bowl, combine the vegetable mixture with the toasted bread cubes.
In a separate bowl, whisk together the egg whites and 1 cup of chicken broth.
Pour the egg mixture over the bread and vegetables, stirring gently to combine.
Season with salt and black pepper, mixing to ensure even distribution.
Transfer the stuffing mixture to a lightly greased 9x13 inch baking dish.
Cover with aluminum foil and bake in the oven for 30 minutes.
Remove the foil and bake for an additional 15 minutes, until the top is golden brown.
For the gravy, bring the remaining 1 cup of chicken broth to a simmer in a small saucepan.
In a small bowl, mix cornstarch with water until smooth. Slowly pour into the simmering broth, stirring constantly until thickened.
Season the gravy with a pinch of salt and pepper, then remove from heat.
Serve the stuffing hot, drizzled with the gravy.
Nutrition Facts
Calories |
1217 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.8 g | 36% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3445 mg | 150% | |
| Total Carbohydrate | 188.2 g | 68% | |
| Dietary Fiber | 35.6 g | 127% | |
| Total Sugars | 37.9 g | ||
| Protein | 56.8 g | 114% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 895 mg | 69% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 3219 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
