Side Dishes and Sauces - Stuffing recipes




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Kelly_S
11-15-1999, 09:05 PM
* Exported from MasterCook *

Basic Lite Stuffing

Recipe By : Mrs. Cubbison
Serving Size : 12 Preparation Time :0:00
Categories : Side Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 ounces Mrs. Cubbison's Seasoned Dressing
1/4 cup Brummel and Brown Spread -- melted
1 cup celery -- chopped
1 cup onion -- chopped
1 3/4 cups Swanson's Natural Goodness Fat-Free Reduced Sodium Chicken Broth

1. Combine dressing, Brummel and Brown and vegetables.

2. Stir in liquid gradually.

3. Spoon into 3-quart casserole dish sprayed with cooking spray.

4. Cover and bake 30 minutes at 350 degrees F.

5. Remove cover and bake 5-10 minutes longer for a crispier top.

Calories: 133.9
Fat grams: 2.5
Fiber grams: 2.1

W/W Points: 2

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Serving Ideas : Makes 12 1/2-cup servings.


Kelly_S
10-28-2000, 04:43 AM
* Exported from MasterCook *
Basic Lite Stuffing
Recipe By : Mrs. Cubbison modified by Kelly Shields
Serving Size : 12 Preparation Time :0:00
Categories : Side Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 ounces Mrs. Cubbison's Seasoned Dressing
1/4 cup Brummel and Brown Spread -- melted
1 cup celery -- chopped
1 cup onion -- chopped
1 3/4 cups Swanson's Natural Goodness Fat-Free Reduced Sodium Chicken Broth

1. Combine dressing, Brummel and Brown and vegetables.

2. Stir in liquid gradually.

3. Spoon into 3-quart casserole dish sprayed with cooking spray.

4. Cover and bake 30 minutes at 350 degrees F.

5. Remove cover and bake 5-10 minutes longer for a crispier top.

Calories: 133.9
Fat grams: 2.5
Fiber grams: 2.1

W/W Points: 2

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Serving Ideas : Makes 12 1/2-cup servings.

MILLIEB
10-31-2000, 10:02 PM
This is from the 1993 Nov/Dec issue of Cooking Light magazine. Here’s what they said about it:

The calories in this dressing are high per serving compared to others. That’s because the cornbread makes the dressing mixture more compact. In a traditional cornbread recipe, half the calories come from fat; in this one only about a fourth of the calories come from fat.

Southern Cornbread
1 tablespoon margarine
1-1/4 cups chopped onion
1-1/4 cups chopped celery
2 tablespoons water
1-1/4 teaspoon poultry seasoning
1 teaspoon rubbed sage
¼ teaspoon salt
¼ teaspoon pepper
3 cups (1/2 inch) cubes white bread (about 6 1-ounce slices)
2-1/2 cups low sodium vegetable broth
¼ cup finely chopped parsley
1 egg
vegetable cooking spray

Remove Southern Cornbread from pan, and cool on a wire rack. Crumble cornbread; set aside.
Melt margarine in a large skillet over medium heat. Add onion, celery, and water. Cover, reduce heat to medium low and cook 15 minutes of until tender. Remove from heat. Stir in poultry seasoning and next 3 ingredients.
Combine crumbled cornbread, onion mixture, bread cubes and next 3 ingredients in a bowl, and stir well. Spoon mixture into a 2 quart casserole coated with cooking spray. Bake, uncovered at 325 degrees for 35 minutes. Yield: 16 servings (serving size: ½ cup). Weight Watchers points: 3 per serving

Southern Cornbread:
1 cup all purpose flour
¾ cup yellow cornmeal
2 teaspoons baking powder
2 teaspoons sugar
1/8 teaspoon salt
1 cup skim milk
2 tablespoons vegetable oil
1 egg, beaten
Vegetable cooking spray

Combine first 5 ingredients in a large bowl; stir well. Combine milk, oil, and egg; add to flour mixture, stirring just until dry ingredients are moistened.
Spoon batter into an 8 inch square baking pan coated with cooking spray. Bake at 425 for 20 minutes or until a wooden pick inserted in center comes out clean.


I usually bake the cornbread ahead of time and freeze it – that way, I can just take it out the night before, defrost and crumble. Also, my family likes to add toasted pecans – I usually sprinkle on about ½ cup chopped nuts on before baking, of course, this would raise the points!


Kelly_S
11-13-2000, 08:54 PM
Pulling up.

The only thing I add to this is sage to my liking and it tastes just like my grandma's.

;)

Kelly_S
11-13-2000, 10:36 PM
* Exported from MasterCook *

Swanson Bye Bye Butter Stuffing - 3 Points

Recipe By : Swason
Serving Size : 5 Preparation Time :0:10
Categories : Stuffing/Dressing

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can Swanson Chicken Broth -- 14 1/2 ounce cans
dash black pepper
1 stalk celery -- about 1/2 cup
1 small onion -- about 1/4 cup
4 cups Pepperidge Farm Herb Seasoned Stuffing

1. In medium saucepan mix broth, pepper, celery and onion. Over high heat,heat to a boil. Reduce heat to low. Cover and cook 5 minutes or until vegetables are tender.

2. Add stuffing. Mix lightly.

Nutritional values per serving: Calories: 187; Total Fat 2 g; Saturated Fat 0 g; Cholesterol 0 mg; Sodium 969 mg; Total Carbohydrate 35 g; Dietary Fiber 3 g; Protien 6 g; Vitamin A 0%; Vitamin C 3%; Calcium 5%; Iron 12%

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NOTES : TIP: For a lower sodium and lower fat version use Swanson Natural Goodness Chicken Broth (1 g fat and 545 mg sodium per serving).

VARIATION: Add 1/2 cup mushrooms or 1/2 cup cranberries with the celery and onion.

Kelly_S
11-13-2000, 10:38 PM
* Exported from MasterCook *

Swanson Garden Vegetable Stuffing - 2 Points

Recipe By : Swanson
Serving Size : 8 Preparation Time :0:20
Categories : Stuffing/Dressing

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can Swanson Natural Goodness Chicken Broth -- 14 1/2 ounce cans
3 cups cup of vegetables*
5 cups Pepperidge Farm Cube Herb Seasoned
Stuffing

1. In large saucepan mix broth and vegetables. Over medium-high heat, heat to a boil. Reduce heat to low. Cover and cook 5 minutes or until vegetables are tender crisp. Remove from heat. Add stuffing. Mix lightly.

2. Spoon into 1 1/2-quart casserole. Bake at 350 degrees F for 20 minutes or until hot.

Nutritional values per serving: Calories: 133; Total Fat 2 g; Saturated Fat 0 g; Cholesterol 0 mg; Sodium 602 mg; Total Carbohydrate 26 g; Dietary Fiber 3 g; Protien 5 g; Vitamin A 14%; Vitamin C 30%; Calcium 5%; Iron 10%

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NOTES : *use a combination of broccoli flowerets, sliced carrots, cauliflower flowerets and sliced celery.

Kelly_S
12-20-2000, 12:22 AM
pulling up

Kelly_S
12-20-2000, 12:23 AM
pulling up

Kelly_S
12-20-2000, 12:24 AM
pulling up

snapplegirl69
11-23-2005, 11:50 AM
I was told instead of using other ingredients in stuffing instructions,use ff broth.So I looked on the back of my Stovetop stuff and looks to be 2 points for 1/6th of the box.So I have two questions:

How much ff broth would I use to make it?The whole can?

Is there any other stuffing recipes that would give me more stuffing?I LOVE stuffing..lol

TIA

Emerald
11-23-2005, 11:56 AM
I’ve never tried that, but I would guess use the same amount of broth that you would if using water.

No other recipes for me. I’m gladly sacrificing the points for a big helping of cornbread dressing. Otherwise, I would just stay home!

kaplods
11-23-2005, 01:00 PM
I've used broth for part or all of the water, although I've also used just water, and thought it was good. Whether I use broth or water, I rarely add the butter in the stove top stuffing, but do add extra liquid (about 1/2 cup), otherwise it's a bit dry.

Kelly_S
11-23-2005, 07:24 PM
I never put in butter when I make stovetop. I also don't use stovetop for TDay.

I do have a great recipe for stuffing and it is only 2 points per 1/2 cup

andreaphilip3
11-23-2005, 10:29 PM
i just did mine tonight and i added 2 servings of herbox instant low salt broth to 1 1/2 c h20 and used ff margarine and im fine w that. id rather have dessert

snapplegirl69
11-23-2005, 11:43 PM
Thanks everyone!