Low Sodium Stuffing Recipes

LOW SODIUM STUFFING FOR THANKSGIVING

Steps:

• Preheat oven to 350 degrees F.
• Spread bread cubes in a single layer on a baking sheet. Give a light spray with olive oil cooking spray and sprinkle with herbs if desired. Place into oven and bake until crisp and golden, about 10-13 minutes; scrape into a large mixing bowl.
• Cook sausage according to instructions below making sure to crumble the sausage as it cooks. Add to bread in the large mixing bowl.
• Melt butter in the skillet. Add onion and celery, and cook, stirring occasionally, until tender, about 4-5 minutes. Stir in garlic, parsley, sage, thyme and rosemary about 1 minute. Add to bread and sausage in large mixing bowl.
• Mix unsalted chicken broth and poultry seasoning then drizzle over stuffing while mixing until absorbed and well combined. Let stand 5 minutes, stirring occasionally, until liquid is absorbed.
• Lightly oil a 10 x 14 x 2 baking dish or coat with nonstick spray. You can use 2 smaller baking pans but this fits perfectly. Spread bread mixture into the prepared baking dish. Place into oven and bake until top is browned, about 30-35 minutes.

LOW SODIUM STUFFING

Steps:

• Grind the basil, sage, oregano, pepper flakes, and fennel seed in a spice grinder until they are lightly powdered. Alternatively, you can use a mortar and pestle if you don't have a spice grinder.
• In a small mixing bowl add the ground spice to all other dry ingredients from the "sausage" mixture portion of the recipe. Whisk together to remove any clumps.
• Place your ground pork in a large mixing bowl. Sprinkle spice mixture over the meat. Next, pour olive oil and red wine vinegar over the meat and knead well until the spices are evenly distributed.
• Refrigerate meat for at least 30 minutes to let the spices infuse into the meat. You can let the meat sit in a covered bowl inside a refrigerator overnight for maximum flavor. The longer it sits, the more flavorful it will become.
• Cook over medium heat breaking into small crumbles and stirring occasionally until the outside surface is light to medium brown. About 8 to 9 minutes total and there is no pink remaining. Since it is lean do not overcook or the meat will turn out very dry.
• Preheat oven to 350 degrees F.
• Spread bread cubes in a single layer on a baking sheet. Spray lightly with olive oil cooking spray. Place into oven and bake until crisp and golden, about 10-13 minutes; scrape into a large mixing bowl.
• Melt butter in the skillet. Add onion and celery, and cook, stirring occasionally, until tender, about 4-5 minutes. Stir in garlic, parsley, sage, thyme, and rosemary for about 1 minute.
• In a large mixing bowl, place toasted bread, "sausage" mixture, and butter mixture. Gently stir together.
• Mix together unsalted chicken broth and poultry seasoning. (I save a dish by pouring seasoning into my broth container and shaking it up.)
• Drizzle the chicken broth mixture into the bowl while tossing the ingredients. Continue to mix until all liquid is evenly distributed and absorbed. You don't want any dry spots!
• Spray a 10 x 14 baking dish with nonstick spray. You can use 2 smaller baking pans but this fits perfectly. Spread bread mixture into the prepared baking dish. Place into a 350-degree oven and bake until the top is browned, about 30-35 minutes.

TURKEY STUFFING WITH VERY LOW SODIUM

Steps:

• Bake Italian Milano Sourdough Bread in bread machine. Slice ten 3/4- to 1-inch slices from loaf. Toast each side on an ungreased baking sheet in your oven under the broiler until just golden brown. Cool and cut into small 1/2-inch cubes. You'll get about 16 cubes from each slice of bread.
• Melt butter in large saute pan or 6-quart pan.
• Saute onion, celery, mushrooms, apples, and pecans together.
• When vegetables and apples are cooked through, add bread crumbs and spices.
• Coat with buttered mixture and add apple juice to moisten. Add optional dried apricots.
• When ready to bake, put mixture into lightly oil-sprayed baking dish (9 x 13) and bake at 325 degrees Fahrenheit for 20-30 minutes. If it's been refrigerated, heating time will take longer.
• Serve hot.

SKINNY STUFFING

Steps:

• Heat oven to 350°F. Spray 2-quart casserole with cooking spray; set aside.
• On large cookie sheet, place bread slices. Bake 15 to 20 minutes, turning each slice once, until firm and very light golden brown. Remove bread slices from cookie sheet; cut into 1/2-inch cubes.
• In 12-inch nonstick skillet, heat oil over medium-high heat. Add celery, onion and carrot; cook 6 to 8 minutes, stirring frequently, until tender. Stir in broth, sage, salt, thyme and pepper; heat to boiling. Remove from heat. Stir in bread cubes until well mixed. Spoon mixture into casserole.
• Cover; bake 30 minutes. Uncover; bake 15 to 20 minutes longer or until hot and top is light golden brown.