TASTY LOW SODIUM TURKEY STUFFING
Stuffing is an all important side dish when cooking your Turkey for that special occasion and here is a low sodiumTasty Turkey Stuffing recipe that will keep your bird moist, try adding some apple
Low Sodium Turkey Stuffing Tip
It is actually better to make a separate dish to serve up your stuffing because when you cook it in the cavity of your bird, it is difficult to judge if the stuffing is actually cooked when the turkey is cooked, especially if you have added a sausage meat to your stuffing.
- 2 oz. dried shiitake mushrooms
- 3 tbsp. grape seed oil
- 2 cups chopped onions
- 2 cups chopped celery
- 2 apples, diced
- ½ cup dried cranberries
- 1 cup roughly chopped pecans
- 1 1/2 cups chicken stock
- 1 cup bread crumbs
- fresh or dried rosemary, thyme, parsley, paprika and sage
- Ground Pepper to tasteDirections
Soak the shiitake mushrooms in hot water, chop roughly, and reserve the soaking liquid.
Heat the oil in a large skillet and cook the onions and celery on medium heat until softened, about 5 to 7 minutes.
Stir in the mushrooms, apples, dried cranberries and pecans, cook 4 or 5 more minutes, stir in the broth and mushroom liquid and bring to a simmer. Toss with the bread cubes and herbs and pepper.
Bake in a 375-degree oven for about 45 minutes
Cover with foil if top gets too brown and enjoy your tasty Turkey Stuffing, it is more delicious the next day when all those herbs and spices have had time to soak into the bread..
Bake stuffing in muffin tins
Stuffing is a Turkey Day staple but there’s no reason to cook too much of it (you’d rather cook too much turkey). Bake them in muffin tins so they’ll be perfect for individual portions.