Stuffing 2 Ways

A Few Words…

I know that your holiday menus must be all planned, but if you have room or want to add another side dish, stuffing is the way to go. You won’t go wrong serving either of these stuffings – trust me on this!

These two recipes are so delicious and a healthier version of traditional ones. My daughter Tamara loves stuffing so much that I make an extra batch just for her to take home!

Sometimes when we’re just a few of us for dinner, I’ll roast a turkey leg and breast and make side of stuffing.  I bake it in a Corning Ware oval dish and if there’s leftovers, it tastes great the next day too.

Stuffing 2 Ways

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Healthy Stuffing for Turkey



  • 2 loaves of bread of rye bread - I use with kimel seeds
  • 1 tbs. olive oil
  • 3 onions, diced – combination of Vidalia, Spanish and regular
  • 1 pound of sliced mushrooms
  • 3 stalks of celery, chopped
  • Handful of fresh parsley and dill, chopped
  • 4 eggs
  • 2 cups low-sodium chicken or vegetable stock
  • 2 tbs. poultry seasoning
  • Salt and pepper to taste


Toast the bread lightly, and tear up as it cools into a very large bowl.

Add the olive oil to a large sauté pan and set on the stove at medium heat. Add onions, celery and mushrooms, with a bit of chicken stock and sauté until the vegetables are soft and golden in color.

When done, add to the toasted bread along with eggs, parsley, dill and seasonings. Add 1 cup of the chicken stock into the bread mixture until it is moistened and use more if needed.

I always prepare the stuffing a day before and refrigerate it.

When ready to cook the turkey:
Fill the cavity of the cleaned turkey with stuffing.

With remaining stuffing, put onto double sheets of aluminum foil that have been lightly oiled, and form into a rectangle. Fold the foil to make a packet and place in the roasting pan along side the turkey.

This recipe fills the cavity of the turkey, plus a huge packet in aluminum foil. You can use 1 loaf of bread with 2 eggs, and still fill the cavity of the turkey and have a smaller packet of stuffing or forego stuffing the turkey, and just bake in the aluminum foil along with the turkey.


Wild Rice Stuffing with Cranberries



  • 2 1/2 cups low-sodium vegetable broth
  • 2/3 cup raw wild rice
  • 1 1/2 tbs. olive oil
  • 1 medium red onion, chopped
  • 2 large celery stalks, diced
  • 3 medium firm pears, cored and diced
  • 6 pieces whole grain bread, cubed, with crusts
  • 1/3 cup dried cranberries
  • 1/4 cup chopped pecans
  • 1/2 tsp. dried thyme
  • Salt and freshly ground pepper to taste
  • 1/2 cup apple juice


Bring the broth to a simmer in a small saucepan. Stir in the wild rice, then cover and simmer gently, about 35-40 minutes. When done, drain the rice in a strainer.

Preheat the oven to 375°F.

Heat the oil in a medium-size skillet. Add the onion, and sauté until translucent. Add the celery, and sauté over medium heat until both are golden.

Combine the onion-celery mixture with the cooked wild rice and all the remaining ingredients except the apple juice in a mixing bowl. Stir well to combine. Drizzle the apple juice in slowly, stirring all the while, until the mixture is evenly moistened.

Transfer the mixture to a lightly oiled, large shallow baking dish. Bake for 30 to 35 minutes, or until the top begins to get slightly crusty.