Roasted vegetable stuffing is yummy, full of vitamins, and tastes great. It can be used as a Thanksgiving low calorie side dish. And with just 44 calories per serving, you can have seconds!
Roasted Vegetable Stuffing
1 T olive oil (or walnut oil)
2 cloves garlic, minced
1 C celery, chopped
1 medium onion, chopped
8 oz portobello mushrooms, chopped
1 small red pepper, finely chopped
1 small yellow pepper, finely chopped
1 small zucchini, finely chopped
note: peppers and zucchini should be finely chopped, almost a mince.
1 c finely chopped savoy cabbage,
1 small head broccoli , shaved, stalks discarded or saved for another use
1 tsp dried sage or 1 TBS fresh sage (or to taste)
1 tsp dried thyme or 1 TBS fresh thyme (or to taste)
1/4 c parsley
1/2 cup fat free chicken broth
salt and pepper to taste
This is the kind of recipe that needs your attention. Adjust heat and add liquid if the mixture becomes too hot or too dry.
Heat oil in a large dutch oven or heavy pan over high heat. Add garlic and stir until brown, about 30 seconds.
Add all of the vegetables except the broccoli, and cook over high heat for 5 – 10 minutes, stirring frequently. You want to keep the vegetables from drying out, but you want to get them soft. Add 1 – 2 TBS of chicken broth if needed.
Reduce heat to medium. Add the broccoli. Cook for another 10 -12 minutes, stirring frequently. Watch that the mixture doesn’t get too dry.
Reduce heat to low, then add the salt and pepper, sage, thyme and 1/2 cup chicken broth. Reduce heat to low, cover and simmer about 10 to 15 minutes longer. Add 1 – 2 TBS of chicken broth. Cook until the broth has evaporated.
Just before serving, add parsley.
Just before serving, add parsley.
Serves 8
I hope you enjoy this healthy Thanksgiving recipe !
Mary Jo
p.s. 1/2 cup counts as 1 lean and green and 1/2 healthy fat.