Healthy Stuffing Recipes

This crab-cake-meets-stuffing recipe gets a double dose of crabby goodness--little bits of claw crabmeat add flavor throughout the stuffing while pieces of higher-grade “jumbo lump” crabmeat contribute big bites of crab. Shape the stuffing into cakes or bake in a casserole dish. Look for crab in the seafood department of large supermarkets. The recipe that's included for Bay Spice Blend makes 1 cup, but you'll only need 1 teaspoon for the stuffing. Try the extra spice blend in a turkey brine, sprinkled on almost any type of seafood and/or in recipes calling for Old Bay Seasoning.

Here's a one-skillet version of chicken and stuffing made with wholesome ingredients. We use chicken thighs because we love the rich flavor of dark meat, but boneless, skinless breast works too. Serve with Brussels sprouts and mashed potatoes.

Brussels sprouts and winter squash make this cornbread stuffing look and taste great. You may need to bake two batches of cornbread to have 2 pounds for this recipe--you can even make it the day before.

Caramelized onions are a sweet and savory addition to this healthy stuffing recipe. Choose an apple that becomes tender yet holds its shape when cooked--try Jonagold or Cortland.

You don't have to skip the traditional Thanksgiving dinner if it's just the two of you--and you also don't have to eat turkey for days. In fact, you may not want to wait for a special occasion to have this satisfying mini celebration.

Apples and fresh cranberries add a unique twist to this variation on the classic stuffing. Use fresh sage or rubbed sage in this recipe; the ground version is too bitter.

This classic stuffing pairs turkey sausage with the tangy sweetness of apples. By using turkey sausage instead of pork, we cut the fat content from 19 grams to 4.

This amazing wild-rice stuffing recipe is bursting with rustic fall flavors, including rye bread, sausage, apples, dried cherries, pecans and fresh herbs.

Whether you call it stuffing or dressing, this healthy sausage-and-chestnut stuffing recipe is a lightened-up version of the must-have holiday side. 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.

Make chicken and stuffing in the slow cooker for this easy, one-pot recipe. When it's done, top it with a mix of fresh lemon peel, parsley, and walnuts.

Cornbread stuffing, a Southern favorite, is a nice change from more traditional white-bread stuffing. Our delectable recipe uses Italian turkey sausage, rather than pork, and omits all the butter and cream to cut the fat by two-thirds. The stuffing is lower in sodium as well and so easy to make that it's sure to become a favorite side year-round.

Chunks of hard salami add a salty-tangy edge and toothsome texture to Puerto Rican mofongo dressing. Serve this savory stuffing along with turkey and the rest of your Thanksgiving spread.