Granny’s Stuffing

Granny's Stuffing

My granny makes the moistest stuffing and here is the “skinny” version with all the flavor and less fat. Even though she calls it stuffing, Granny likes to bake this Thanksgiving classic outside the bird.

Serves 8


3 tablespoons unsalted butter
1/2 large white onion, chopped
4 large carrots, peeled and grated
3 large celery stalks, trimmed and chopped
1 10-ounce package white button mushrooms, stalks trimmed, chopped
1/4 cup chopped parsley
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
2 bags whole grain seasoned croutons, about 10 ounces
3 cups, fat-free, reduced sodium chicken broth


Heat a large skillet over medium heat. Add the margarine. When the margarine has melted, add the vegetables, parsley, salt and pepper. Cook 10-15 minutes, stirring occasionally. Cook until the onion and celery have softened and become translucent. Do not brown.

Preheat the oven to 375 F. In a large bowl, mix the croutons with the chicken broth (Note that the croutons will soak up most of the broth).

When the vegetables are soft, mix with the croutons. Transfer the mixture to a 9×12 baking dish and cover with foil. Bake for 25 to 30 minutes or until the liquid is absorbed, but the stuffing is still moist. Serve immediately.

Nutritional Stats Per Serving (about 1 1/2 cup)

235 calories, 8 g protein, 28 g carbohydrates, 9 g fat (2 g saturated), 11 mg cholesterol, 2 g fiber, 667 mg sodium.

2 responses to Granny’s Stuffing

  1. This looks too good to have just for the holidays! The whole grain croutons must add a wonderful texture to this family favorite.

  2. this looks delicious! thank you for providing this ‘skinny’ recipe!

    i absolutely love your site, by the way

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