Indulge in this incredibly flavorful and healthy turkey stuffing, perfect for heart-conscious individuals and anyone seeking a delicious, low-sodium meal! This recipe, adapted from Donald Gazzaniga's "The No-Salt, Lowest-Sodium Cookbook," boasts a satisfying texture and vibrant taste. While a food processor speeds up prep time, this recipe is also easily manageable without one. For the most authentic low-sodium experience, use homemade very-low sodium Italian Milano sourdough bread (also from Gazzaniga's cookbook). Alternatively, opt for a commercially available low-sodium white bread. Prepare to impress your family and friends with this show-stopping side dish!
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How to Make Turkey Stuffing With Very Low Sodium
Preheat oven to 350°F (175°C).
In a large skillet, melt unsalted butter over medium heat. Add chopped onion and celery; sauté until softened, about 5-7 minutes.
In a large bowl, combine the cubed bread, sautéed vegetables, sage, thyme, pepper, and parsley.
Gradually add low-sodium chicken broth, stirring until the bread is moistened but not soggy.
Stir in the diced cooked turkey (if using).
Transfer the stuffing mixture to a greased baking dish.
Bake for 75 minutes, or until golden brown and heated through.
Nutrition Information(Approximate per serving)
Sodium
15 g
Sugar
36g
Fat
47g
Carbs
15g
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How long does it take to make Turkey Stuffing With Very Low Sodium?
Turkey Stuffing With Very Low Sodium takes about 105 minutes from start to finish — roughly 30 minutes to prepare and 75 minutes to cook.
How many calories are in Turkey Stuffing With Very Low Sodium?
Turkey Stuffing With Very Low Sodium has approximately 735 calories per serving, with about 24 g protein, 15 g carbohydrates and 90 g fat.
What ingredients do I need for Turkey Stuffing With Very Low Sodium?
The key ingredients for Turkey Stuffing With Very Low Sodium are Sourdough Bread, Unsalted Butter, Onions, Celery, Mushrooms, Apples. See the full list with measurements above.
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