Thanksgiving Day Stuffing Ideas!

With each mouthwatering Thanksgiving turkey comes a side of stuffing.

Even though my stuffing is full-flavored, I have secretly slipped in some additional savory ingredients. I have had no complaints so far!

• To add fiber, consider whole-wheat or nine-grain instead of enriched white flour bread crumbs. (I sometimes combine all the different types of bread.)
• Instead of chestnuts, use walnuts for a dose of antioxidants.
• In addition to carrots, add dried cranberries for a sweet-sour taste, antioxidants, and vitamins.
• “Fat is fat” when comparing butter and margarine. Avoid the chemicals and processing and for better taste, use butter.
• Use fresh onion and garlic instead of dried. (For a smooth lighter taste, use shallots instead of regular onion.) Note: chop all onions and celery finely to cook more tender.
• Instead of store-bought broth or bullion cubes, consider making up fresh chicken broth ahead of time.

Homemade Chicken Broth Recipe:

1. Choose two of each (bone-in chicken breasts and thighs).
2. Place in a cooking pan.
3. Cover chicken with six cups of water.
4. Turn stove burner on to high and bring to boil.
5. Pour into crockpot.
6. Simmer the water and chicken for six to eight hours.
7. Strain hot broth through a colander (to separate the bones and liquid) into a large clean bowl, refrigerate until cool.
8. Throw out bones.
9. Skim off the white layer of fat once cooled.
10. Depending on time constraints, I usually heat my broth again. Salt and pepper to taste.
11. Cool the measured amount of broth needed before blending into the stuffing mixture.
12. Freeze any leftover broth for up to three months.

Enjoy!

Thank you for reading! :-)

Disclaimer: My food and nutrition articles are for informational purposes only. Always follow your healthcare provider’s guidance and orders.