Receta Clean Eating Thanksgiving Crouton Stuffing
I’ve tried to make stuffing recipes in the past. I even posted a recipe for Clean Eating Cornbread Stuffing here on my blog. It was good, but not something that was destined to become a family tradition. So I tried again this year, and voila! A fabulous crouton stuffing!
In the testing stages, a lot of my croutons got eaten up by a certain little boy who shall remain nameless cough – Mini Chef – cough>. In fact, my croutons disappeared at such an alarming rate that I eventually had to hide them to have enough left over for this recipe! But he loved the stuffing too, so it was a win-win.
Thanksgiving will definitely be tasty this year and we definitely found our family favorite!
Recipe Notes: I created this recipe to yield a smaller batch since it’s just Mini Chef and I eating it at the moment. Also, some stuffing recipes are made with egg to make the stuffing stick together more. I don’t care for it, but if it’s something you enjoy, then you will want to temper your eggs with some of the chicken broth before pouring it over the stuffing. I recommend 2-3 whole eggs.
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Clean Eating Thanksgiving Stuffing
Ingredients:
- 1 small red onion, minced
- 4 cloves minced garlic
- 1/2 cup minced celery, pack loosely when measuring
- 2 tbsp. olive oil
- 4 cups cups Clean Eating Garlic Rosemary Croutons
- 1 tbsp. dried parsley
- 2 tsp. garlic powder
- 2 tsp. onion powder
- 1 tsp. dried rosemary
- 1 tsp. poultry seasoning
- 1/4 tsp. sea salt
- 1/4 tsp. ground black pepper
- 1 1/2 cups chicken or turkey broth/stock, homemade is best
Directions:
Saute the onion, garlic and celery in a skillet with the olive oil.
Pour the croutons into a large mixing bowl.
Add the onion mixture to the croutons and mix well.
Stir in the spices and then transfer the entire mixture to a baking dish.
Pour the chicken broth over the top of the croutons and let it sit in the fridge while you preheat your oven to 350 F.
Bake the stuffing for 45 minutes to 1 hour or until it is golden brown and slightly crispy on top.
If you are making this ahead of time and need to reheat it, simply cover it with foil and heat at 350 F. for approximately 20-30 minutes or until warmed through.
Number of servings (yield): Approximately 6 cups
Nutritional information not available for this recipe. Data will vary based on the bread you use for the croutons. Please feel free to enter the recipe into an online calculator using the bread of your choosing.