Brussels Sprouts & Bacon Stuffing

Brussels Sprouts & Bacon Stuffing

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From: EatingWell Magazine, November/December 2015

This healthy Brussels sprouts-and-bacon stuffing recipe is a lightened-up version of the must-have holiday side. We love the soft texture and eggy flavor of challah bread, but any type of rustic, country-style bread works well. Whether you call it stuffing or dressing, you can make this recipe moist or crispy. If you're an extra-moist-stuffing type, bake it covered for the full 50 minutes; if you like some crispy bits on top, follow the recipe as written: bake covered for about 30 minutes, then uncovered for an additional 20 minutes.

Ingredients 10 servings

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Original recipe yields 10 servings
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  • 10 cups cubed challah bread ( ½- to 1-inch pieces)
  • 2 tablespoons extra-virgin olive oil
  • 2 cups chopped onions
  • 2 cups sliced Brussels sprouts
  • 2 cloves garlic, minced
  • ¼ cup chopped fresh sage or 4 teaspoons dried
  • 4 tablespoons unsalted butter
  • 2-3 cups low-sodium broth
  • ½ cup crumbled cooked bacon
  • ½ cup dried cranberries
  • ½ teaspoon ground pepper

Preparation

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  • Ready In

  1. Preheat oven to 275°F. Spread bread on a large baking sheet and bake until dry to the touch, about 30 minutes. Let cool. Transfer to a large bowl.
  2. Increase oven temperature to 350°F. Coat a 9-by-13-inch baking dish with cooking spray.
  3. Heat oil in a large skillet over medium-high heat. Add onions and Brussels sprouts; cook, stirring often, until just starting to brown, 3 to 5 minutes. Reduce heat to medium and cook, stirring often, until tender, 3 to 5 minutes more. Add garlic and cook, stirring, for 30 seconds. Add sage and cook, stirring, for 30 seconds. Scrape the mixture on top of the bread. Melt butter in the pan, scraping up any browned bits, then scrape onto the bread. Add broth to taste, bacon, cranberries and pepper to the bread mixture and stir to combine. Transfer to the prepared baking dish. Spray one side of a piece of foil with cooking spray and cover the stuffing, sprayed-side down.
  4. Bake for 30 minutes. Uncover and continue baking until golden brown, about 20 minutes more.
  • Make Ahead Tip: Toast the bread and store, uncovered at room temperature, for up to 2 days.

Nutrition information

  • Serving size: about ¾ cup
  • Per serving: 252 calories; 12 g fat(5 g sat); 2 g fiber; 31 g carbohydrates; 7 g protein; 73 mcg folate; 37 mg cholesterol; 6 g sugars; 4 g added sugars; 399 IU vitamin A; 14 mg vitamin C; 64 mg calcium; 2 mg iron; 235 mg sodium; 226 mg potassium
  • Nutrition Bonus: Vitamin C (23% daily value)
  • Carbohydrate Servings: 2
  • Exchanges: 1½ starch, 1 vegetable, 2 fat

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