The turkey is plucked, your baster is ready, it must be time for Thanksgiving! One of the best, according to me, parts of any Thanksgiving meal is stuffing! I love it, however if you read the labels, it isn’t exactly the healthiest option on the table. So, EatFitFuel has scouted out one of the best healthy versions of traditional stuffing to put it back on the menu and back on my plate without the excess carbs and fat of it’s more traditional counterpart. It’s all about the Mushroom-Artichoke Stuffing this year courtesy of Robin Bashinskyof Cooking Light! This is a delicious, veggie-packed alternative to the normal stuff that won’t leave you or your nutrition goals feeling over-stuffed (pun intended). Try and enjoy!
- 1 1/2 cups unsalted chicken stock
- 2 eggs
- 12 ounces toasted sourdough bread cubes
- 1 tablespoon olive oil
- 12 ounces mushroom blend
- 1 tablespoon chopped fresh thyme
- 1 (9-ounce) package thawed frozen artichokes
- 2 teaspoons minced fresh garlic
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- Cooking spray
- 1 ounce shaved Parmesan cheese
1. Combine 1 1/2 cups unsalted chicken stock and 2 eggs. Add 12 ounces toasted sourdough bread cubes.
2. Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil. Sauté 12 ounces exotic mushroom blend and 1 tablespoon chopped fresh thyme 6 minutes. Add 1 (9-ounce) package thawed frozen artichokes, 2 teaspoons minced fresh garlic, 1/2 teaspoon pepper, and 1/4 teaspoon salt; sauté 2 minutes. Stir into bread mixture.
3. Bake stuffing at 350° for 45 minutes in an 11 x 7-inch baking dish coated with cooking spray. Top with shaved Parmesan cheese after baking.