From Box to Masterpiece Stuffing

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Written By Judy Doherty, MPS, PCII

222_782574_DSC_4014We often get asked for a stuffing recipe for the holidays. Stuffing can be tricky because the boxed mixes are high in sodium. And many traditional recipes are a lot of work and the end result is sometimes mushy. Plus we don't believe in stuffing the bird because the outcome is a mess - the turkey is dry and the stuffing is often undercooked.So, here is a masterpiece that does use a box mix and it can bake along side the bird.

Box to Masterpiece Stuffing

Serves: 16 | Serving Size: 1/2 cupTotal Time: 55 min | Prep: 5 min | Cook: 50 minIngredients:1 box stuffing mix, prepared without margarine*1 cup each: diced apples, onions and celery1 Tbsp margarine3 cups cooked brown rice1 cup low-sodium brothDirections:Sauté the apples, onions and celery in the margarine. When they are soft (about 3-5 minutes), add the prepared stuffing, cooked rice and broth. Combine well and place in covered casserole or baking dish. Bake for 30-45 minutes at 350 °F.Chef's Tips:*Use reduced-sodium Stove Top Stuffing.Makes 8 cups. You can bake this during the last hour with your turkey so they all come out at the same time.Serves 16. Each 1/2 cup serving: 172 calories, 3g fat, 1g saturated fat, 0g trans fat, 0mg cholesterol, 130mg sodium, 32g carbohydrate, 2g fiber, 2g sugars, 4g protein.Want more cooking tips:Check out our cookbooks in the Nutrition Education Store.

Judy Doherty, MPS, PCII

Judy Doherty, MPS, PCII discovered her love of cooking at her grandmother's side, stirring raisin oatmeal on a Saturday morning. By 15 she had her first food service job. At 18 she was accepted to the Culinary Institute of America, where she graduated second in her class, then went on to the Fachschule Richemont in Switzerland to study pastry arts and baking. A decade with Hyatt Hotels followed before she founded Food and Health Communications with a single conviction: food that is good for you should taste extraordinary.

Judy holds a Master of Professional Studies in Food Business from the Culinary Institute of America, a Bachelor of Science in Culinary Arts from Johnson and Wales University (Summa Cum Laude), two art certificates from UC Berkeley Extension, and the CIA's Pro Chef II certification. She has earned the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year award.

Today she develops every recipe on this site, shoots and styles food through her food photography and motion studio, and publishes nutrition education materials for dietitians, schools, extension offices, and health professionals through nutritioneducationstore.com. She uses the latest nutritional science and Dietary Guidelines to drive her creativity — whether that means a new twist on fajitas or Italian brownies made with toasted nuts and cooked honey. Her mission has never changed: help everyone make food that tastes as good as it is for them.

https://nutritioneducationstore.com
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