Whether You Call It Stuffing Or Dressing, You'll Love These 10 Recipes (2024)

PREP TIME: 20 minutes / TOTAL TIME: 1 hour, 30 minutes / SERVINGS: 6

6 slices whole-wheat bread, cut into ½" cubes
1 Tbsp olive oil
1 lg onion, chopped
2 lg ribs celery (with some leaves), coarsely chopped
1½ tsp dried sage
½ tsp freshly ground black pepper
¼ tsp salt
1 can (14.5 oz) reduced-sodium, fat-free chicken broth
¾ c chopped hazelnuts
⅓ c snipped unsweetened dried apricot halves
⅓ c unsweetened dried cherries

1. PREHEAT oven to 425°F. Coat 8" x 8" or 9" x 9" baking dish (or 9" deep-dish pie plate) with cooking spray. Place bread cubes in 11" x 7" baking pan. Bake, stirring often, until golden and lightly crisp, 10 to 12 minutes. Set aside to cool in pan. Reduce heat to 375°F.
2. WARM oil in medium nonstick skillet over medium heat. Add onion, celery, sage, pepper, and salt and cook, stirring often, until tender, 8 to 10 minutes, adding broth, 1 tablespoon at a time, if pan gets dry. Put onion mixture in large bowl.
3. ADD bread cubes, hazelnuts, apricots, cherries, and remaining broth. Mix well and transfer to prepared baking dish. Cover with foil. Bake 15 minutes until heated through. Uncover and bake 20 to 25 minutes more, until crisp and browned.

NUTRITION (per serving) 241 cal, 8 g pro, 28 g carbs, 7 g fiber, 10 g sugars, 12 g fat, 1.2 g sat fat, 411 mg sodium

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PREP TIME: 20 minutes / TOTAL TIME: 1 hour, 30 minutes / SERVINGS: 6

½ c quick-cooking brown rice
2 tsp extra virgin olive oil
1 red onion, chopped (about 1 c)
1 rib celery, chopped (about ½ c)
⅓ c chopped carrot
2 cloves garlic, minced
½ c dried apricots, chopped
⅓ c packed golden raisins
1 Tbsp chopped fresh rosemary
½ c orange juice
2 Tbsp flaxseeds
1 egg
3 Tbsp grated Parmesan cheese
1 tsp salt
¼ tsp ground black pepper
1½ lbs lean pork tenderloin, trimmed of all visible fat

1. PREHEAT the oven to 400°F. Coat a baking sheet with cooking spray.
2. COOK the rice according to package directions.
3. HEAT the oil in a large nonstick skillet over medium-high heat. Add the onion, celery, carrot, and garlic; cook, stirring occasionally, until softened, 6 to 7 minutes. Stir in the apricots, raisins, and rosemary and cook until thefruit starts to soften, about 2 minutes. Add the orange juice and cook until evaporated, about 1½ to 2 minutes. Stir in the rice and flaxseeds and transfer to a bowl.
4. STIR in the egg, cheese, and half of the salt and pepper when the mixture is cool. Meanwhile, with a sharp knife, carefully slice the pork tenderloin lengthwise, leaving a ½" hinge. Cover with plastic wrap and pound the meat out with a mallet to a ½" thickness. Sprinkle both sides with the remaining salt and pepper. Spread 1 cup of the rice mixture over the pork,leaving a 1" border near both long edges. Starting at one long edge, roll up the pork jelly roll-style and secure with kitchen twine or toothpicks.
5. TRANSFER the remaining rice mixture to a small baking dish coated with cooking spray and cover with aluminum foil. Wipe out the skillet, coat with cooking spray, and heat over medium-high heat. Add the pork and cook, turning occasionally, until browned. Transfer to the prepared baking sheet and bake, along with the additional rice mixture, for 40 to 45 minutes, or until a thermometer inserted in the center reaches 155°F and the juices run clear. Let stand for 10 minutes before slicing.

NUTRITION (per serving) 260 cal, 28 g pro, 20 g carbs, 3 g fiber, 10 g sugars, 6.9 g fat, 1.7 g sat fat, 514 mg sodium

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PREP TIME:30 minutes / TOTAL TIME: 2 hours, 10 minutes / SERVINGS: 8

2 tsp canola oil
1 lg onion, chopped
½ tsp salt
3 lg ribs celery, chopped (about 2 c)
3 Tbsp thinly sliced fresh sage leaves or 1 Tbsp dried
2 cloves garlic, minced or crushed
1½ tsp whole fennel seeds (optional)
1½ c fat-free milk
½ c reduced-sodium chicken broth
1 sliced bakery loaf 100% whole wheat bread (about 1 lb), cut into bite-size cubes (about 10 c)
8 oz fully cooked smoked turkey or chicken sausage, chopped

1. HEAT oven to 350°F.
2. COAT 11" x 7" baking dish lightly with oil or cooking spray.
3. PUT oil in Dutch oven over medium heat. Add onion and salt and cook, stirring occasionally, until onion turns golden, about 25 minutes. Add celery, sage, garlic, and fennel seeds, if using, and cook 5 minutes.
4. REMOVE from heat and add milk, broth, bread, and sausage. Stir well, season to taste with salt and freshly ground black pepper, and put in prepared baking dish.
5. COAT top of stuffing lightly with more oil or cooking spray, cover dish with foil, and bake 30 minutes. Remove foil and continue to bake until top is brown and crisp, about 40 minutes.

NUTRITION (per serving) 243 cal, 12 g pro, 35 g carbs, 4 g fiber, 6 g sugars, 7 g fat, 1.4 g sat fat, 619 mg sodium

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PREP TIME: 15 minutes / TOTAL TIME: 1 hour, 10 minutes / SERVINGS: 10

1 lb multigrain bread
3 Tbsp unsalted butter
3 Tbsp olive oil
5 c prechopped celery and onion mix
5 oz baby kale
2 Tbsp each chopped thyme and sage
4 cloves garlic, put through garlic press
4 lg eggs, beaten
2 c reduced-sodium chicken broth

1. HEAT oven to 375°F.
2. SPREAD bread on sheet pan. Toast until golden, 6 minutes.
3. MELT butter with oil in large pot over medium heat. Cook celery and onion, stirring, until softened, 5 minutes. Add kale, herbs, and garlic. Stir until just wilted, 1 minute.
4. TAKEoff heat and add reserved bread. Mix eggs and 1½ cups broth. Stir into stuffing. Season. Drizzle with remaining broth.
5. PUT in oiled 13" × 9" pan, cover with foil, and bake 30 minutes. Uncover. Bake until golden, 15 minutes.

NUTRITION (per serving) 233 cal, 9 g pro, 28 g carbs, 6 g fiber, 7 g sugars, 11.2 g fat, 3.4 g sat fat, 310 mg sodium

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PREP TIME: 20 minutes / TOTAL TIME: 1 hour / SERVINGS: 8

4 Tbsp light butter, melted
1 c liquid egg substitute
1 c fat-free reduced sodium chicken broth
1 loaf (16 oz) day old bread (16 slices), cut in ½" cubes
½ c minced scallions
½ c chopped celery
1 c dried cranberries
¼ c chopped parsley
1 tsp grated lemon peel
½ tsp black pepper
¼ tsp salt
1 tsp poultry seasoning

1. PREHEAT oven to 375°F.
2. COAT 16 muffin cups with cooking spray. (Do not use paper liners.)
3. COMBINE butter, egg substitute, and broth in a large bowl. Add remaining ingredients, and toss to combine. Set aside 15 minutes.
4. PINCH bread; if dry, add ¼ cup warm water. Toss. Mixture should be soft and spongy, but not mushy. Spoon into muffin cups with an ice cream scoop. Bake 20 to 25 minutes.

NUTRITION (per serving) 251 cal, 12 g pro, 37 g carbs, 5 g fiber, 14 g sugars, 6.8 g fat, 2.9 g sat fat, 490 mg sodium

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PREP TIME: 10 minutes / TOTAL TIME: 46 minutes / SERVINGS: 6

1 tsp canola oil
1 rib celery, minced
1 carrot, minced
1 onion, minced
1 sm sweet red or green pepper, minced
½ c fresh or frozen corn
4 c coarsely crumbled cornbread
2 tsp hot-pepper flakes
½ tsp dried sage
½ tsp dried thyme
¼ c fat-free egg substitute
3 c defatted reduced-sodium chicken broth

1. COAT a 3-quart no-stick baking dish with no-stick spray; set aside.
2. WARM the oil in a large no-stick skillet over medium heat.
3. ADD the celery, carrots, onions, red or green peppers and corn. Saute for about 10 minutes, or until the vegetables are tender. Add the cornbread, hot-pepper flakes, sage and thyme and toss to mix well. Add the egg substitute and 2 cups of the broth and stir well. If the bread is dry, add enough of the remaining broth to moisten it.
4. PREHEAT the oven to 350°F. Spoon the stuffing into the prepared dish. Cover with foil and bake for 20 minutes. Uncover and bake for 5 minutes, or until golden.

NUTRITION (per serving) 426 cal, 11 g pro, 65 g carbs, 5 g fiber, 3 g sugars, 13.5 g fat, 3.5 g sat fat, 1193 mg sodium

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PREP TIME: 10 minutes / TOTAL TIME: 1 hour, 35 minutes / SERVINGS: 8

1 c defatted reduced-sodium chicken broth
½ c orange juice
⅔ c wild rice, rinsed and drained
2 tsp canola oil
4 oz sliced cremini or portobello mushrooms
½ c chopped onions
1 stalk celery, chopped
½ tsp dried thyme
½ tsp dried sage
½ c dried cranberries
¼ c chopped pecans

1. COAT a 1-quart no-stick baking dish with no-stick spray; set aside.
2. BRING the broth and orange juice to a boil in a medium saucepan. Stir the rice into the broth mixture and return to a boil. Reduce the heat, cover and simmer for 45 to 50 minutes, or until the rice is tender and the liquid is absorbed.
3. MEANWHILE, in a large no-stick skillet, warm the oil. Add the mushrooms, onions, celery, thyme and sage. Cook, stirring occasionally, over medium heat for about 4 minutes, or until the vegetables are tender. Add the cranberries and pecans. Cook and stir for 2 minutes. Add the rice and toss until well-mixed.
4. PREHEAT the oven to 325°F. Spoon the stuffing into the prepared dish. Cover with foil and bake for about 30 minutes, or until heated through.

NUTRITION (per serving) 123 cal, 3 g pro, 20 g carbs, 2 g fiber, 6 g sugars, 4.2 g fat, 0.4 g sat fat, 63 mg sodium

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PREP TIME: 15 minutes / TOTAL TIME: 1 hour, 20 minutes / SERVINGS: 8

1 oz dried porcini mushrooms
1½ c hot water
2 tsp olive oil
1 c chopped scallions
2 cloves garlic, minced
½ tsp dried thyme
2 c sliced fresh button mushrooms
2 c pearl barley
3 c defatted reduced-sodium chicken broth
¼ c chopped fresh parsley
2 Tbsp grated Romano cheese
¼ tsp salt
¼ tsp ground black pepper

1. COAT a 3-quart no-stick baking dish with nostick spray; set aside.
2. COMBINEthe porcini mushrooms and water ina small bowl,and let stand for about 20 minutes, or until the mushrooms are soft. Using a slotted spoon, remove the mushrooms; chop and set aside. Strain the liquid into a small bowl through a fine sieve lined with cheesecloth or a coffee filter; set aside.
3. COAT a medium saucepan with olive oil nostick spray. Add the oil and warm over medium heat. Add the scallions, garlic, thyme and button mushrooms. Cook over medium heat for 7 to 10 minutes, or until the mushroom liquid has evaporated.
4. ADD the reserved porcini mushrooms and the barley. Cook, stirring often, for 3 to 4 minutes to coat the barley with the vegetables. Add the reserved mushroom liquid and the broth and bring to a boil. Remove from the heat. Stir in the parsley, Romano, salt and pepper.
5. PREHEAT the oven to 400°F. Spoon the stuffing into the prepared dish. Cover with foil and bake for 35 to 40 minutes, or until the barley is tender.

NUTRITION(per serving) 218 cal, 8 g pro, 43 g carbs, 9 g fiber, 1 g sugars, 2.4 g fat, 0.7 g sat fat, 285 mg sodium

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PREP TIME: 35 minutes / TOTAL TIME: 1 hour / SERVINGS: 8

1 tsp butter, softened + 2 Tbsp, melted
1⅓ c low-sodium chicken broth
1 lg egg
⅓ c finely chopped fresh parsley
3 Tbsp green onions, finely sliced
3 Tbsp cream
1½ Tbsp fresh sage leaves, finely chopped
8 to 10 c day-old French bread, cut into ½" cubes
⅓ lb bacon (about 5 slices), cut into ½" pieces
2 c yellow onions, chopped
1⅓ c chopped celery
2 tsp poultry seasoning
Rounded ½ tsp salt
Rounded ½ tsp freshly ground black pepper
1½ Tbsp minced garlic

1. HEAT the oven to 400°F. Grease a 9" x 9" or equivalent baking dish with 1 teaspoon butter.
2. WHISK the chicken broth, egg, parsley, green onions, cream, and sage. Add the bread and stir to combine.
3. HEAT a large skillet or medium pot over high heat. Add the bacon and cook, stirring frequently, until crisp, about 5 minutes. Add the yellow onions, celery, poultry seasoning, salt, and pepper and cook, stirring occasionally, until the vegetables soften, about 10 minutes. Add the garlic and cook until fragrant, about 30 seconds. Remove from the heat and add to the bread mixture. Stir to combine. Pour the mixture into the prepared baking dish. Drizzle the 2 tablespoons melted butter over the top of the bread mixture. Bake until golden brown, about 30 minutes. Cool if using as stuffing or serve warm as a side dish.

NUTRITION (per serving) 263 cal, 7 g pro, 24 g carbs, 2 g fiber, 4 g sugars, 15.9 g fat, 6.7 g sat fat, 645 mg sodium

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PREP TIME: 1 hour, 10 minutes / TOTAL TIME: 6 hours + cooling time / SERVINGS: 8

Stuffing
3 c diced celery
2 c diced onions
6 Tbsp unsalted butter
8 c cubed dried cornbread
2 Tbsp chopped fresh sage
1½ tsp chopped fresh parsley
4 lg eggs, lightly beaten
6 oz smoked sausage, cooked, drained, and crumbled
½ to 1 c chicken stock

Turkey
2 Tbsp unsalted butter, at room temperature
4 Tbsp olive oil
1 Tbsp each chopped fresh rosemary, thyme, and parsley leaves
1 Tbsp chopped chives
13 to 15 lb turkey, rinsed and patted dry
3 med carrots, diced
3 ribs celery, diced
2 sweet onions, sliced

Gravy
2 Tbsp unsalted butter
5 Tbsp all-purpose flour

1. MAKE STUFFING: Cook celery and onions in butter in large pan over medium heat until crisp-tender, 10 to 15 minutes. Remove from heat. Mix in remaining ingredients except stock. Season. Stir in stock as necessary to moisten. Cool completely. (You can prep ingredients 1 day ahead, but do not mix together.) (Makes 10 cups.)
2. HEAT oven to 350°F.
3. PREPARE TURKEY: Combine butter and 2 Tbsp of the oil in small bowl. Stir in herbs. Using fingers, gently loosen skin over turkey breast and thighs. Spread butter mixture underneath, smooth skin back into place, and gently massage skin to distribute butter evenly. Season inside of turkey.
4. FILL cavity loosely with cooled stuffing (do not pack; bake extra stuffing in dish along with turkey until browned, about 45 minutes, covering with foil if necessary). Tie drumsticks together with kitchen string.
5. TOSS carrots, celery, and onions with 1 Tbsp of the oil in large roasting pan. Put turkey on top of vegetables (use rack if desired), tuck neck skin under body, and brush turkey with remaining 1 Tbsp oil. Season.
6. ROAST turkey until instant-read thermometer inserted into the stuffing registers 165°F and fleshy part of thigh (not touching bone) registers 165°F, 3½ to 4 hours. Transfer turkey to cutting board and let stand, uncovered, 30 minutes before carving.
7. MAKE GRAVY: Discard vegetables, leaving juices in pan. Scrape up browned bits with spatula. Pour liquid into fat separator or glass measuring cup. Let fat rise to top, discard fat, and transfer ¼ cup of the defatted drippings into large saucepan. Add butter. Melt over medium-low heat.
8. SPRINKLE flour into saucepan and cook, whisking constantly, until light brown, 7 minutes. Gradually whisk in drippings (add stock if you do not have enough to measure 2¾ cups). Continue whisking until gravy is smooth. Increase heat to medium and cook, stirring almost constantly with spoon, until thick enough to coat back of spoon, 15 minutes. Season. (Makes 2 3/4 cups.) Serve gravy with turkey and stuffing.

NUTRITION (per serving; about 5 oz turkey without skin, ½ cup stuffing, and 2 Tbsp gravy) 434 cal, 46 g pro, 17 g carb, 1 g fiber, 19 g fat, 7.5 g sat fat, 427 mg sodium

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