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 holidays 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 and 6 grams of fat. This stuffing recipe makes a terrific side dish anytime for chicken, beef, or pork.
Ingredients
- 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
Instructions
- Preheat oven at 350 degrees. Coat a casserole dish (about 11 x 8, a 3-quart rectangle dish) with cooking spray.
- In a large pan melt the reduced-fat butter. Add the onions, mushrooms, leeks, celery, and sauté the vegetables until soft and transparent.
- In a large bowl, add the cubed stuffing, vegetables, chicken broth, cranberries, sage, and pepper. Mix well.
- Spread stuffing into a casserole dish.
- Cover and bake for 35-40 minutes until piping hot.
Notes
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 both the onion and garlic family but with a much milder flavor. Sage is a traditional seasoning used in many Thanksgiving dishes.
Healthy Benefits
To save on fat, it’s always better to cook stuffing alongside rather than inside the turkey. If you stuff the bird, the fat cooks into the stuffing.
Shopping Tips
Choose leeks that have crisp, brightly colored leaves and have an unblemished white section.
WW Freestyle SmartPoints 6-Blue
WW SmartPoints 6-Green
WW POINTS PLUS 5
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 both the onion and garlic family but with a much milder flavor. Sage is a traditional seasoning used in many Thanksgiving dishes.
Healthy Benefits
To save on fat, it’s always better to cook stuffing alongside rather than inside the turkey. If you stuff the bird, the fat cooks into the stuffing.
Shopping Tips
Choose leeks that have crisp, brightly colored leaves and have an unblemished white section.
WW Freestyle SmartPoints 6-Blue
WW SmartPoints 6-Green
WW POINTS PLUS 5
| SKINNY FACTS: for 1 serving 186 calories, 6g fat, 2g sat. fat, 5g chol, 5g protein, 28g carbs, 1g fiber, 522mg sodium, 6g sugar |
| FACTS: for SmartPoints 165 calories, 2g sat. fat, 3g protein, 5g sugar |
Skinny Facts
Serving: 1sliceCalories: 186kcalCarbohydrates: 28gProtein: 5gFat: 6gSaturated Fat: 2gCholesterol: 5mgSodium: 522mgFiber: 1gSugar: 6gBlue Smart Points: 6Green Smart Points: 6Plus Points: 5
How many days in advance can I make this without it going soggy or dried out?
It should be fine 1 or 2 days in advance. Hope you have a wonderful Thanksgiving!
My best,
Nancy