Holiday Stuffing- Turano Baking Co.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while providing a similar flavor.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with bouillon cubes

Vegetable broth is lower in calories and suitable for vegetarians.

bread

🥗Healthier: whole grain bread

💰Cheaper: stale bread

Whole grain bread adds fiber and nutrients.

mushrooms

🥗Healthier: zucchini

💰Cheaper: canned mushrooms

Zucchini provides a similar texture and moisture.

Preheat the oven to 350°F.

Cut 2/3 of a loaf of Pan Tano bread into 1-inch cubes and place in the oven to lightly toast.

In a large skillet, melt 1 stick of butter over medium heat.

Add 2 cups of chopped celery and 2 cups of chopped onion to the skillet and sauté for about 5-8 minutes until crunchy but tender.

Pour the sautéed vegetables over the toasted bread in a foiled pan.

Sprinkle 1 teaspoon of salt, 1 teaspoon of fennel, 1 teaspoon of ground sage, and 1/2 teaspoon of black pepper over the mixture.

Pour 1 quart of chicken stock over the top of the dressing, ensuring the bread absorbs moisture.

Lightly toss the mixture to combine the vegetables with the bread.

Let the mixture sit for about 30 minutes to allow the bread to absorb the chicken stock.

Transfer the mixture to the oven and bake covered with foil at 350°F for about 45 minutes.

Remove the foil and bake for an additional 15-20 minutes until the top is nicely browned.

Once done, pour the stuffing into a casserole dish and sprinkle with fresh parsley and dried cranberries before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens