Fresh Sage-Vegetable Stuffing by Chef Eric Greenspan
2
Points®
Total time: 2 hr • Prep: 20 min • Cook: 1 hr 30 min • Serves: 6 • Difficulty: Easy
The secret to lightened up stuffing is to flip the ratio of vegetables to bread. Since everyone loves stuffing, you may want to double or triple this recipe - just adjust the size of the baking dish accordingly. Use your favourite type of bread, gluten-free or regular. You need four ounces total. If you want to vary the vegetables, no problem! Make sure whatever you use is cut a similar size so that all the vegetables roast in the same amount of time. Halved Brussels sprouts, chopped peppers, and butternut squash would all be tasty options.
Ingredients
Celery
6 stalk(s), medium
Uncooked cauliflower
2 cup(s)
Carrots
2 medium
Onion
1 medium
Cooking spray
4 spray(s)
White bread
4 oz
Turkey stock
½ cup(s)
Egg
2 large
Fresh sage
¼ cup(s)
Kosher salt
½ tsp(s)
Black pepper
¼ tsp(s)
Instructions
1
Preheat oven 375°F (or 400°F if you prefer your veggies with more browning). Place celery, cauliflower, carrots, and onion together on a baking tray; toss and coat with cooking spray. Roast, tossing a few times, until cauliflower is browned, approximately 45 minutes; let cool.
2
Toast bread; crumble with your hands into a large mixing bowl. Add roasted vegetables, stock, eggs, sage, salt, and pepper; mix well. Spoon into a small baking dish (about 1 ½ quarts); bake until browned on top, approximately 40 minutes. Divide into 6 equal pieces; serve warm with optional fresh sage for garnish.
3
Serving size: 1 piece
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