Healthy Baked Stuffing
This Healthy Baked Stuffing recipe is going to make Thanksgiving so much more enjoyable for me. I know that my meal will be a slight cross over because that is okay and totally on plan as part of my Trim Healthy Mama Journey.
When I started playing with this recipe I cut it way back because let’s face it we are a family of 2 and that much Healthy Baked Stuffing is way too much even for us, but it froze beautifully.
Thinking about all of the larger families that are following Trim Healthy Mama I wanted to make sure we had a “family size” recipe that Mama’s could make.
The Low Carb Style Breads I have used to make this Healthy Baked Stuffing
As many of you are aware I bake a lot of bread, both S and E styles, for this healthy baked stuffing recipe I tried it with a bunch of different ones.
Simple Soda Bread was my first choice. Why? because it really is a simple bread to bake and I had some on hand that needed to be used up.
Basic Low Carb Yeast Bread was the second recipe that I tried. This is a simple and quick recipe that gives you a white bread style loaf.
Nuke Queen’s Awesome Bread I don’t normally make this unless I add spices to it and bake it in the oven. (personal preference) but it will work in this recipe. I rarely cook bread or anything else in the microwave (it’s a personal road block, I deal with).
If you haven’t tried these recipes you may want to as they are game changing for S meals while following Trim Healthy Mama.
The types of bread pans I use when baking these breads
I prefer to use silicone pans when baking alternative breads because they are less likely to stick to the pan. When I first began my THM journey I purchased a set of these pans and they have been a blessing for so many recipes.
Why I love using Fresh Herbs and Spices in Baked Stuffing recipes
Fresh herbs and spices bring a whole new flavor profile to baking dishes like this Healthy Baked Stuffing recipe. You may use a bit more fresh herbs than you would dry ones but without sitting in the spice rack for ages they haven’t lost their potency and are much brighter in your finished dishes.
Other ways you can use this Healthy Baked Stuffing Recipe
I paired this healthy baked stuffing recipe with a turkey roast that I had cooked in my Instant Pot IP-DUO60 7-in-1 Multi-Functional Pressure Cooker, 6Qt/1000W for these trials. Which also went into a delicious Dressed Up Turkey soup that you will see very soon. But this was my lunch that day, along with a bit of creamed spinach.
I don’t advise stuffing your bird with this recipe. I have not tried that but in all honesty I think it would turn to mush inside the bird. The low carb breads do not hold up as well to excessive liquids.
Here’s the Healthy Baked Stuffing Recipe
- 10 cups Simple Soda Bread (torn into 1 inch pieces, you can also use this Basic Yeast Bread or the Nuke Queen Bread)
- ¾ cup unsalted butter
- 2½ cups yellow onion (chopped)
- 1½ cups celery (1/4" dice)
- ½ cup fresh flat leaf parsley (chopped)
- 2 tablespoons fresh sage (chopped)
- 1 tablespoon fresh rosemary (chopped)
- 1 tablespoon fresh thyme (chopped)
- 2 teaspoons THM Mineral Salt
- 1 teaspoon freshly ground black pepper
- 2½ cups low-sodium chicken broth (divided)
- 2 large eggs
- Tear or cut bread into cubes/pices and spread out on a rimmed baking sheet. Set aside to allow it to dry out a bit. Personally I let mine sit out over night.
- Place bread into a large mixing bowl. Melt butter in a large skilet and cook, onions and celery until soft and beginning to brown. Add to the bowl with the bread. Stir in the spices. Drizzle 1¼ cups of broth and toss gently. Let this mixture cool slightly.
- Preheat oven to 350. Whisk remaining broth with eggs and add to the bread mixture; fold gently to combine. Transfer to a buttered 13x9 pan, cover with foil and bake about 40 minutes.
- Remove foil and bake until golden and crispy on top.