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Low Sodium stuffing recipe for Thanksgiving?

I need a low sodium recipe for Thanksgiving stuffing. All of the prepared seasoned bread crumbs at the supermarket are VERY high in sodium but I don’t want the stuffing to be bland by using plain bread crumbs. Any ideas?

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5 Responses to “Low Sodium stuffing recipe for Thanksgiving?”

  1. OCLOVER said :
  2. Scene Girl said :

    Low Sodium Stuffing
    8 c Stuffing Bread,Cubed Or Crumbled
    2 c Low Sodium Chicken Or Turkey Broth
    1 c Onion,Chopped
    1/2 c Celery,Chopped
    2 t Tarragon
    1 t Sage
    1 t Poultry Seasoning
    1 1/2 t Black Pepper

    Combine all ingredients and toss lightly. Place in a greased 9×13 baking dish. Bake at 350 until heated through, about 30 minutes.

    Yield: 12 Servings


  3. Jacqueline C said :

    My favorite:
    Herb Stuffing

    3 cups low-sodium chicken broth
    3/4 cup (1 ounce) dried porcini mushrooms, roughly chopped (optional)
    2 tablespoons olive oil or unsalted butter
    2 medium yellow onions, diced
    1 1/2 teaspoons kosher salt
    3/4 teaspoon black pepper
    2 stalks celery, diced
    3/4 cup fresh flat-leaf parsley leaves, finely chopped
    2 tablespoons chopped fresh dill
    1 1/2 baguettes, left on the counter overnight to dry and cut into 1/2-inch pieces (10 cups)

    In a saucepan, bring the broth and mushrooms (if using) to a boil. Remove from heat.

    Meanwhile, in a large skillet, over medium-low heat, heat the oil or butter. Add the onions, salt, and pepper. Cook for 8 minutes. Add the celery and cook for 7 minutes. Add the parsley and dill.

    Heat oven to 375° F.

    Place the bread in a large bowl. Add the onion mixture and the broth and mushrooms (if using) and combine. Transfer to a 9-inch square or 11-by-7-inch baking dish or the cavity of the turkey.

    Bake the stuffing for 25 minutes. If you prefer a soft stuffing, cover the dish with foil while baking. If you prefer a crusty stuffing, bake uncovered. (You can cover and refrigerate the uncooked stuffing for up to 24 hours. Bake as directed, adding 10 minutes to the baking time.)

    Yield: Makes 6 to 8 servings

    CALORIES 300(21% from fat); FAT 7g (sat 1g); SUGAR 5g; PROTEIN 9g; CHOLESTEROL 0mg; SODIUM 1,071mg; FIBER 3g; CARBOHYDRATE 50g

  4. Paul H (jan) said :

    I’ve used this recipe for years. It uses regular bread but all the spices really help it. It’s for dressing in the slow cooker. The nice thing too is you can adjust to suit your taste i.e. don’t like mushrooms, leave them out. Tips- I lay my bread out the night before to dry out a bit. I think it takes a little less than 2 cans of LS chicken broth (smaller cans 15? oz size??)
    Mushroom Dressing-
    1 c. butter
    2 c. onions, chopped
    1 1/2 tsp. dry thyme
    1/2 tsp. pepper,
    2- 8oz. cans mushrooms (no salted added type),drained,
    12 c. slightly dried bread cubes (about 1 1/2 loaves),
    2 eggs well beaten,
    2 c. celery,chopped,
    1 tsp. poultry seasoning,
    1/4 c. parsley springs,
    1/2 tsp. marjoram (optional),
    31/2-41/2 c. low sodium chicken broth.
    Melt butter in skillet and saute onions, celery, parsley, and mushrooms. Pour over bread cubes in a large mixing bowl. Add all seasonings and toss together well. Pour enough broth to moisten; add beaten eggs and mix together well. Pack lightly into crock pot. Cover and set on high for 45 minutes; reduce to low and cook 4-8 hours. enjoy !!
    Happy Thanksgiving!

  5. Luci F said :


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