Healthy Recipes - Healthy Eating Print this page
Whether you are a vegetarian or a carnivore who doesn't like to cook stuffing inside a turkey, or even just a person who likes stuffing any time of the year, this low sodium oven dressing fills the bill.
2 Tablespoons no salt added butter or margarine
1. Make croutons for dressing (see below).
1. Heat 1 Tablespoon oil in a 9 inch skillet over medium low heat. Add mushrooms. Cook until mushrooms start losing their liquid, about 5 minutes, stirring often. Remove from heat and set aside.
2. Heat butter or margarine and 2 remaining Tablespoons of oil in a medium stockpot over medium low heat. Add onions, green bell pepper and celery. Cook until onions are tender, about 5 minutes, stirring often.
3. Add croutons; stir to combine. Add the cooked mushrooms (with liquid), salt and pepper. Stir again to combine well. Set mixture aside to cool completely.
4. Add beaten eggs to dressing; mix well. Place dressing in the greased baking pan, patting it down evenly. Let dressing sit for 1/2 hour.
5. Preheat oven to 350 degrees F.
6. Pour milk evenly over dressing, gently press milk into dressing with your hands. Cover and bake for 30 minutes. Serve.
Croutons for Dressing
(These croutons are low sodium due to the very low sodium French bread (10 mg. per 1 ounce serving) from which they are made. If you cannot find similar bread in your market, look for the lowest sodium croutons available and adjust the sodium content of this recipe accordingly.)
7-1/2 ounces bread cubes (1/2 inch) from very low-sodium French bread, crust removed
1. Combine spices in a bowl.
1. Place cut cubes of bread into a large bowl. Pour oil over the cubes. Stir to distribute the oil evenly over the bread cubes.
2. Gradually sprinkle spices over bread cubes, stirring each time to thoroughly combine.
3. Preheat oven to 350 degrees F.
4. Spread bread cubes out on an ungreased cookie sheet. Bake until crisp, about 10 to 12 minutes. Cool. Store in airtight container if not used immediately.