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Main-Dish Turkey Stuffing with Herbed Gravy
Main-Dish Turkey Stuffing with Herbed Gravy
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From: Diabetic Living Magazine
Why wait for the holidays to enjoy turkey and stuffing? Here, the dynamite duo becomes a hearty main-dish casserole you can enjoy—without a fat-and-calorie splurge—any time of year.
- By: Diabetic Living Magazine
Ingredients 2 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 2 servings
Nutrition per serving may change if servings are adjusted.
- Main-Dish Turkey Stuffing
- 8 ounces skinless, boneless turkey breast tenderloin, cut into bite-size pieces
- ⅓ cup chopped celery
- ¼ cup chopped onion
- ¼ cup chopped carrot
- 1 clove garlic, minced
- 1 tablespoon light butter with canola oil
- 1½ teaspoons chopped fresh parsley
- 1 teaspoon chopped fresh oregano or ¼ teaspoon dried oregano, crushed
- ½ teaspoon chopped fresh thyme or ⅛ teaspoon dried oregano, crushed
- ¼ teaspoon poultry seasoning
- ⅛ teaspoon ground pepper
- 1½ cups dried reduced-calorie whole-wheat bread cubes
- ⅓ to ½ cup unsalted chicken stock
- Herbed Gravy
- 2 teaspoons light butter with canola oil
- 1 tablespoon flour
- ½ cup unsalted chicken stock
- ½ teaspoon chopped fresh oregano or ⅛ teaspoon dried oregano, crushed
- ¼ teaspoon chopped fresh thyme or dash dried thyme, crushed
Preparation
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Prep
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Ready In
- Preheat oven to 350 degrees F.
- Prepare turkey stuffing: Cook turkey, celery, onion, carrot and garlic in a medium skillet in 1 tablespoon hot butter over medium heat for 7 to 10 minutes or until turkey is cooked through and vegetables are tender, stirring occasionally. Remove from heat; stir in parsley, oregano, thyme, poultry seasoning and pepper.
- Combine turkey mixture and bread cubes in a medium bowl. Drizzle with enough chicken stock to moisten, tossing lightly to combine. Divide mixture between two 12-ounce individual casserole dishes.
- Bake, covered with foil, about 20 minutes or until heated through.
- Meanwhile, prepare gravy: Melt 2 teaspoons butter in a small saucepan over medium heat. Stir in flour; cook and stir about 3 minutes or until flour begins to brown. Slowly whisk in chicken stock. Cook and stir until thickened and bubbly. Reduce heat; cook and stir for 1 minute more. Stir in oregano and thyme. Serve with turkey stuffing.
- Serving size: 1½ cups
- Per serving: 323 calories; 6 g fat(2 g sat); 7 g fiber; 32 g carbohydrates; 37 g protein; 58 mcg folate; 74 mg cholesterol; 5 g sugars; 2,907 IU vitamin A; 6 mg vitamin C; 100 mg calcium; 4 mg iron; 495 mg sodium; 164 mg potassium
- Nutrition Bonus: Vitamin A (58% daily value), Iron (22% dv)
- Carbohydrate Servings: 2
- Exchanges: 4 lean protein, 2 starch
