Wednesday, November 17, 2010

Stuffing rules!

It's countdown time -- just a week until the 3,000-calorie (or more) meal, our big national blowout, Thanksgiving Day. We've all been around that table enough times to know which foods to eat in small amounts, and which to fill our plates with, right?
One of my favorite part of this meal is the stuffing -- or dressing, in Southern parlance. There are so many wonderful variations on this bread-based dish, you never have to have the same one twice. Unless that is, you have a recipe that just can't be beat.
I like to try all kinds of stuffing recipes, and the good news is, this is probably not the fattiest part of your meal. Keep the oil, butter, eggs and meat (such as sausage) to a minimum and stuffing should be a not-too-guilty pleasure.

This one has a relatively short ingredient list and yet combines sweet and savory while packing in some really healthful stuff. Give it a try!

Recipe: Mushroom and Pear Stuffing Serves 8

  • 1 tablespoon olive oil
  • 10 ounces cremini mushrooms, sliced
  • 2 celery stalks, chopped
  • 8 large sage leaves
  • 2 tablespoons fresh thyme, chopped
  • 1 demi whole-wheat baguette (about 8 oz), cut into 1-inch cubes
  • 1 large Anjou or Bartlett pear, cored and cubed
  • 1/4 cup pitted prunes, chopped
  • 1 cup low-sodium chicken broth
  • 1 cup pomegranate juice

  • Instructions:

    Heat oven to 350°F. Heat oil in a large skillet over high heat. Cook mushrooms, celery, sage and thyme, stirring often, until mushrooms and celery soften, 6 to 8 minutes; season with salt and pepper. Transfer to a bowl; add baguette cubes, pear, prunes, broth and juice. Mix well and let rest until bread absorbs liquid. Transfer to an 8" x 8" baking dish; cover with foil. Bake 40 minutes, remove foil and bake until stuffing puffs up, about 5 minutes.

    Source: Epicurious

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