It’s that time of year again, when we lose sight of our waistlines and focus on our forks! This season, feast with the rest of them, only without the guilt.
Try this low-glycemic stuffing recipe and enjoy your Thanksgiving favorite without worrying about the repercussions!
Vegetafruit Stuffing Serves 12
10 cups of low glycemic bread (Ezekial bread is delicious) cut into small cubes
2 strips of turkey bacon, stretched and diced
1 cup of low sodium vegetable stock
1 Tablespoon of Butter
2 Onions (Yellow)
5 Granny Smith Apples, peeled, cored, and diced
2 Cups of Fennel, chopped
2 Celery Stalks, diced
2 Tablespoons of Parsley, Flat leaf chopped
½ teaspoon of each: salt, pepper, and oregano
½ cup dried apricot
½ cup egg substitute
Directions:Preheat oven to 350 degrees F. Toast bread cubes until light golden in color, about 12-15 minutes; set aside and cool. Increase oven temperature to 375 degrees. Place turkey bacon in a heavy saucepan. On top of stove, cook over moderate heat just until the meat starts to brown. Remove from pan; chop into a small dice and reserve. Melt butter in the saucepan. Add onions and saute until golden in color, then add the diced bacon, apples, fennel and celery. Cook for 3 – 5 minutes, stirring continuously. Spray a 13 x 9 baking dish and add toasted bread, vegetable mixture, and stock to a large bowl. Mix in herbs, seasonings, fruit, and beaten eggs. Transfer to baking dish. Cover with foil, sprayed with pam spray. Cook 30 minutes. Remove foil and bake until top is browned; about 20 minutes.Makes 12 – 3/4 cup servings.
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