BASIC HERB STUFFING
ACTIVE: 20 MIN I TOTAL: 45 MIN I SERVES 8 TO 10
3 Tbsp olive oil, plus more for the pan
1 small loaf country bread (about 1 lb), cut into 1/2-in. pieces (about 10 cups)
2 medium onions, chopped
Kosher salt and pepper
2 large carrots, cut into 1/4-in. pieces
2 stalks celery, cut into 1/4-in. pieces
3 cups low-sodium chicken broth
1 cup fresh flat-leaf parsley, chopped
2 tsp fresh thyme leaves
2 large eggs, beaten
1 Heat oven to 375°F. Oil a 3-qt casserole dish. Place the bread on a rimmed baking sheet and toast until golden brown, 15 to 20 minutes;transfer to a large bowl.
2 Meanwhile, heat the oil in a large skillet over medium heat. Add the onions, 1 tsp salt and 1/2 tsp pepper and cook, cove red, stirring occasionally, until very tender and beginning to turn golden,6 to 8 minutes.
3 Add the carrots and celery and cook, stirring occasionally, until tender, 6 to 7 minutes. Add the broth and bring to a boil. Stir in the parsley and thyme.
4 Transfer the vegetable mixture to the bowl and toss with the bread. Fold in the beaten eggs. Transfer to the prepared baking dish. cover with foil and bake for 10 minutes. Remove the foil and bake until golden brown, 15 to 20 minutes more.
PER SERVING: 229 CAL, 8 G FAT (1 G SAT FAT), 41 MG CHOL, 600 MG SOD, 8 G PRO, 31 G CAR, 3 GFIBER
BACON AND CHESTNUT STUFFING
ACTIVE: 30 MIN I TOTAL: 55 MIN
Cut 3/4 lb sliced bacon into 1-in. pieces and cook in a large skillet over medium heat until crisp, about 8 minutes. Transfer to a paper towel lined plate. Add the bacon and 1 cup jarred chestnuts (crumbled) to the bread mixture and toss to combine. Bake as directed.
PER SERVING: 336 CAL, 14 G FAT (3 G SAT FAT), 55 MG CHOL, 888 MG SOD, 13 G PRO, 40 G CAR, 3 G FIBER
SAUSAGE, DRIED CHERRY AND SAGE STUFFING
ACTIVE: 25 MIN I TOTAL: 5O MIN
Omit the thyme. Cook 3/4 lb Italian sausage (casings removed) in a skillet over medium heat. breaking it up with a spoon, until no longer pink. about 5 minutes. Stir in 1/4 cup fresh sage (chopped) and 3/4 cup dried cherries. Add the sausage mixture to the bread mixture and toss to combine. Bake as directed.
PER SERVING: 258 CAL, 20 G FAT (6 G SAT FAT), 70 MG CHOL, 876 MG SOD, 13 G PRO, 40 G CAR, 5 G FIBER
APPLE, PECAN AND DILL STUFFING
ACTIVE: 25 MIN I TOTAL: 50 MIN
Omit the thyme. Core and cut 1 large Jonagold, Ida Red or Gala apple into 1/2-in. pieces. Add it to the bread mixtUre along with 1 cup pecans (roughly chopped) and 1/4 cup fresh dill (roughly chopped) and toss to combine. Bake as directed.
PER SERVING: 317 CAL, 16 G FAT (2 G SAT FAT), 41 MG CHoL, 600 MG SOD, 9 G PRO, 36 G CAR, 4 G FIBER