Monday, October 28, 2013

Trim Healthy Stuffing for the Holidays (S) (E) or (FP)


It is my goal this Thanksgiving to cook an entire Trim Healthy Mama Thanksgiving.  This requires me to do a bit of experimenting to redo some of our family favorites and make them Trim Healthy Mama acceptable.

I made this stuffing recipe for the ladies at our "Surviving the Holidays" THM event.  I got lots of good reviews and people had all kinds of ideas for how to own this recipe.  The smells wafting through the house as I made this were totally smells that you should smell on Thanksgiving.  I highly recommend the use of fresh herbs.  I think it makes this dish extra special.

What I love most about this recipe is that you can make it to be Satisfying, Energizing or Fuel Pull and I will give you instructions for each.  You can also add or take away as you see fit.

We will be making a 9x13 pan and so that is the instructions I will share, but you could easily cut the recipe in half.

Trim Healthy Stuffing (S) style
by:  Hannah Babiak

2 lbs. ground pork or ground turkey (whichever you prefer)
2 onions chopped
10 stalks celery, chopped
2 cups cubed, peeled, butternut squash
4 eggs
6 garlic cloves
1 bag fresh cranberries
1 Tablespoon Truvia
2 Tablespoons fresh sage
2 Tablespoons fresh thyme
4 Tablespoons fresh rosemary
2 tsp. salt
1 1/2 cups butter
1/2 cup turkey drippings or chicken broth

Cube butternut squash and combine with cranberries in a baking dish.  Bake at 400 degrees for 20 minutes.  Let it cool.  Brown pork or turkey while adding herbs, Truvia and salt.  Sauté onions, celery and garlic in butter until soft.  Combine meat, onion/celery and squash/cranberry mixture in a 9x13 baking pan sprayed with non stick spray.  Whisk eggs together, add drippins or broth to mixture.  Pour over meat mixture and mix together.  Bake at 350 degrees for about 45 minutes or until starts to get brown on top.  Serve and enjoy!

To make this dish an (E) recipe:
Use low fat ground turkey
Substitute two small sweet potatoes in place of the butternut squash
Use egg whites equivalent to 4 eggs
Sauté vegetables in water or fat free broth instead of butter
Use only broth, not turkey drippings
Can add brown rice if desired

To make this dish a (FP) recipe:
Follow (E) directions except omit brown rice and do not put in sweet potatoes or butternut squash.

7 comments:

Anonymous said...

This looks like a great dinner dish for any time of the year!! Yummy!

Anonymous said...

This looks so tasty! I love stuffing. Can't wait to try.

Erin Hill said...

This looks fantastic! I wish I was hosting Thanksgiving so I could be in control of the menu! I'm bracing myself for the carb-fest :(

Anonymous said...

Thanks! Stuffing is my favorite part of the Thanksgiving meal. Glad to have a healthier option!

Naturally Blessed Mama said...

Just wondering if the 1-1/2 cups of butter is correct? It just seems like a lot of butter. Thanks.

Anonymous said...

is 3 sticks of butter correct???

Chelle Barnaby said...

This was our favorite dish today at our family Thanksgiving. I used unsweetened dried cranberries, and an orange buttercup squash. I will definitely make this again. Can't believe how great it is! Thanks so much.