I’ve tried to make stuffing recipes in the past. I even posted a recipe for Clean Eating Cornbread Stuffing here on my blog. It was good, but not something that was destined to become a family tradition. So I tried again this year, and voila! A fabulous, clean eating Thanksgiving crouton stuffing recipe!
In the testing stages, a lot of my croutons got eaten up by a certain little boy who shall remain nameless <cough – Mini Chef – cough>. In fact, my croutons disappeared at such an alarming rate that I eventually had to hide them to have enough left over for this recipe! But he loved the stuffing too, so it was a win-win.
Thanksgiving will definitely be tasty this year and we definitely found our family favorite!
Recipe Notes: I created this recipe to yield a smaller batch since it’s just Mini Chef and I eating it at the moment. Also, some stuffing recipes are made with egg to make the stuffing stick together more. I don’t care for it, but if it’s something you enjoy, then you will want to temper your eggs with some of the chicken broth before pouring it over the stuffing. I recommend 2-3 whole eggs.
YOU MIGHT ALSO ENJOY THESE CLEAN EATING RECIPES:
CLEAN EATING THANKSGIVING CROUTON STUFFING RECIPE:
Love stuffing around the holidays? Me too! And this recipe is one I can feel totally good about eating!
- 1 small red onion (minced)
- 4 medium garlic cloves (minced)
- 1/2 cup celery (minced and packed loosely when measuring)
- 2 tbsp. olive oil
- 4 cups garlic rosemary croutons (see link above)
- 1 tbsp. dried parsley
- 2 tsp. garlic powder
- 2 tsp. onion powder
- 1 tsp. rosemary
- 1 tsp. poultry seasoning
- 1/4 tsp. salt
- 1/4 tsp. ground black pepper
- 1 1/2 cups chicken or turkey broth (or stock)
Sauté the onion, garlic and celery in a skillet with the olive oil.
Pour the croutons into a large mixing bowl.
Add the onion mixture to the croutons and mix well.
Stir in the spices and then transfer the entire mixture to a baking dish.
Pour the chicken broth over the top of the croutons and let it sit in the fridge while you preheat your oven to 350 F.
Bake the stuffing for 45 minutes to 1 hour or until it is golden brown and slightly crispy on top.
If you are making this ahead of time and need to reheat it, simply cover it with foil and heat at 350 F. for approximately 20-30 minutes or until warmed through.
Please note that the nutrition data below is a ballpark figure. Exact data is not possible.