A Simple and Tasty Stuffing Made Skinny

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There are hundreds of ways to make stuffing. It can be moist or dry, prepared with French, sourdough, or cornbread, adding ingredients such as sausages, oysters, onions, mushrooms or chestnuts, to name a few.  The possibilities are endless…I know how hectic the holiday’s can be so I’ve made it easier by starting with a box of Mrs. Cubbison’s Stuffing. The box is filled with seasoned dried bread cubes. The key to making this recipe skinny is what’s added to it. I’ve added a medley of vegetables sautéed in reduced-fat butter and sprinkled in a few dried cranberries for color.  One skinny serving has 186 calories, 6 grams of fat and 5 Weight Watchers POINTS PLUS.  If made with regular butter, one serving has 214 calories ad 13.4 grams of fat. This stuffing recipe makes a terrific side dish anytime for chicken, beef or pork.

Prep Time: 15 minutes
Bake Time: 35-40 minutes


½ cup reduced-fat butter

1 cup onions, chopped

1 cup mushrooms, sliced

1 cup leeks, sliced (~ 1 leek, white and light green part only)

1 cup celery, sliced

1 (10 oz) box Mrs. Cubbison’s Cube Stuffing, Herb Seasoned

1 (14 oz) can reduced-sodium chicken broth

¼ cup dried cranberries

¼ teaspoon dried sage

½ teaspoon fresh ground pepper


1. Preheat oven at 350 degrees.  Coat a casserole dish (about 11 x 8 , a 3 quart rectangle dish) with cooking spray.

2. In a large pan melt the reduced-fat butter.  Add the onions, mushrooms, leeks, celery and sauté the vegetables until soft and transparent.

3. In a large bowl, add the cube stuffing, vegetables, chicken broth, cranberries, sage and pepper. Mix well.

4. Spread stuffing into a casserole dish.

5. Cover and bake for 35-40 minutes until piping hot.

Serves 8

Food Facts
Sophie Cubbison’s stuffing has been around since 1948.

In the late 19th century, prim Victorians thought “dressing” was a more appropriate word than “stuffing”.

Leeks look like a giant scallion.  They are related to the both the onion and garlic family but with a much milder flavor.

Sage is a traditional seasoning used in many Thanksgiving dishes.

Healthy Benefit
To save on fat, it’s always better to cook stuffing along side rather than inside the turkey. If you stuff the bird, the fat cooks into the stuffing.

Shopping Tip
Choose leeks that have crisp, brightly colored leaves and have an unblemished white section.

Weight Watchers
(old points) 4
Weight Watchers POINTS

SKINNY FACTS: for 1 serving
186 calories, 6g fat, 5g protein, 28g carbs, 1g fiber, 522mg sodium, 6g sugar
FAT FACTS: for 1 serving
214 calories, 13.4g fat, 5g protein, 28g carbs, 1g fiber, 723mg sodium, 7g sugar

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2 Responses to “A Simple and Tasty Stuffing Made Skinny”

  1. Andrea Says:

    Hi there!

    Tried this stuffing recipe tonight and it was FABULOUS! My husband doesn’t usually eat stuffing but he had seconds of this. I think it’s that cranberries that really give that extra something special. I do have one question. What is the serving size? Maybe I just missed it?


    Andrea Thibault
    Southgate, MI

  2. admin Says:

    That’s so great hear to hear Andrea. Thank you!
    This recipe makes 8 servings. Best thing to do is cut into 8 servings. I like to freeze the leftovers in individual servings to enjoy with many future dinners.
    My best wishes,

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