Low Sodium Classic Stuffing with Gravy
Transform your holiday table with this irresistible Low Sodium Classic Stuffing with Gravy, a heart-healthy twist on a traditional favorite! Packed with the earthy flavors of fresh herbs like parsley, sage, thyme, and rosemary, this recipe combines toasted whole wheat bread cubes with sautéed celery, onions, and garlic for a wholesome base. Lightly seasoned with black pepper and moistened with low sodium chicken broth, the stuffing achieves perfect texture and flavor without excessive salt. Topped off with a silky homemade low sodium gravy, this dish is a healthier yet indulgent pairing for your turkey or holiday roast. Ready in under two hours and serving a crowd, this stuffing recipe is the perfect centerpiece for a flavorful, guilt-free celebration!
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Recipe Information
Ingredients
- 10 cups whole wheat bread
- 6 tablespoons unsalted butter
- 1 cup celery, diced
- 1 cup onion, diced
- 3 cloves garlic, minced
- 0.25 cup fresh parsley, chopped
- 1 tablespoon fresh sage, chopped
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon fresh rosemary, chopped
- 2 cups low sodium chicken broth
- 0.5 teaspoon black pepper
- 1 egg
- 2 tablespoons all-purpose flour
- 2 cups low sodium chicken broth
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 350°F (175°C).
Cut the whole wheat bread into 3/4-inch cubes and spread them in a single layer on a baking sheet. Toast in the oven for 15 minutes, stirring halfway through, until they are dry and lightly golden. Let cool.
In a large skillet, melt the unsalted butter over medium heat. Add the diced celery and onion, and cook, stirring occasionally, until softened, about 8-10 minutes.
Add the minced garlic and cook for another minute until fragrant.
Stir in the chopped parsley, sage, thyme, and rosemary, then remove from heat.
In a large mixing bowl, combine the toasted bread cubes, the sautéed vegetable mixture, the low sodium chicken broth, and black pepper. Mix well to incorporate all the ingredients.
In a small bowl, beat the egg lightly, then add it to the stuffing mixture. Mix until the bread is well coated.
Transfer the stuffing mixture into a lightly greased baking dish, cover with aluminum foil, and bake for 30 minutes.
Remove the foil and bake for an additional 15 minutes until the top is crisp and golden.
While the stuffing bakes, prepare the gravy: In a medium saucepan over medium heat, melt 2 tablespoons of unsalted butter. Stir in 2 tablespoons of all-purpose flour and cook, whisking constantly, until the mixture turns a light golden brown, about 2 minutes.
Slowly whisk in 2 cups of low sodium chicken broth, and continue to whisk until the gravy is smooth and thickened, about 5-7 minutes.
Season the gravy with 1/2 teaspoon of black pepper.
Serve the stuffing warm with the prepared gravy drizzled on top.
Nutrition Facts
Calories |
4306 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.1 g | 163% | |
| Saturated Fat | 53.9 g | 270% | |
| Polyunsaturated Fat | 23.0 g | ||
| Cholesterol | 382 mg | 127% | |
| Sodium | 8470 mg | 368% | |
| Total Carbohydrate | 613.4 g | 223% | |
| Dietary Fiber | 88.5 g | 316% | |
| Total Sugars | 71.4 g | ||
| Protein | 189.0 g | 378% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 2552 mg | 196% | |
| Iron | 43.3 mg | 241% | |
| Potassium | 5578 mg | 119% | |
*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.
