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Photo of Fresh sage-vegetable stuffing by Chef Eric Greenspan by WW

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 favorite 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 rib(s), medium, diced

Cauliflower

2 cup(s), chopped, cut into small florets

Carrots

2 medium, peeled and diced

Onion

1 medium, yellow variety, diced

Cooking spray

4 spray(s)

White bread

4 oz, or wheat bread (gluten-free or regular)

Turkey stock

½ cup(s), or chicken stock

Egg

2 large egg(s), whisked

Fresh sage

¼ cup(s), finely julienned

Kosher salt

½ tsp

Black pepper

¼ tsp

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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