A savory low-sodium bread stuffing for poultry.
Ingredients
2-1/2 cups (170 g) Zeus® Whole Wheat Greek Pita (about 2)
1 tsp (5 mL) extra-virgin olive oil
1 large onion, chopped (150 g)
2 tsp (10 mL) unsalted butter
1 stalk celery, chopped (40 g)
1 tsp (5 mL) garlic powder
1/8 tsp (0.5 mL) black pepper
1 tsp (5 mL) crumbled dried sage
1/8 tsp (0.5 mL) dried marjoram
1/8 tsp (0.5 mL) dried thyme
1/8 tsp (0.5 mL) nutmeg
3 tbsp (45 mL) low sodium chicken stock
cooking spray
Preparation
- Cut pitas into 1-inch cubes and set out on a large tray to dry out. (Can be left out overnight)
- In large skillet, heat oil over medium heat; saute half of the onions, stirring occasionally, until caramelized, about 20 minutes.
- Add butter, remaining onions, celery, garlic powder and black pepper.
- Reduce heat to medium-low and cook, stirring occasionally, until second addition of onions is translucent.
- In large bowl, toss together bread cubes, sage, marjoram, thyme and nutmeg; add onion mixture and toss well.
- Add stock; toss to combine.
- Spray a 8" x 8" glass baking dish with cooking spray.
- Transfer stuffing to baking dish; cover with foil. (Make-ahead: Refrigerate for up to 24 hours.)
- Bake in 400°F (200°C) oven for 20 minutes.
- Uncover and bake until golden and crisp, about 10 minutes.
Yield: 2 servings (213g)
NUTRITION PROFILE: low sodium
Source: recipe adapted from Canadian Living Magazine: December 2004
