Easy, Healthy Stuffing Recipe

Stuffing. Stuff! … Ing.

Thanksgiving is this week in the good old US-of-A, and there’s going to be a lot more than just one kind of stuffing going down this year.

Stuffing for cooking, yes, but also stuffing for faces. Like, as in, stuffing our faces… With food. 

Oh, don’t act like you don’t! It’s the American tradition.

No shame, ladies. No. Shame.

Back when we used to eat crap food, a tradition like this would leave us feeling tired, bloated, regretful and slightly sick for the rest of the day. You probably know what we’re talkin’ about here. 

BUT ever since we switched things up and started making our Thanksgiving dinners a lot more healthy, we don’t ever get this post-feast hangover anymore. 

Like, ever.

And we want to teach you how to avoid it too.

With a few simple swaps, you can easily make your Thanksgiving meal less gross and fattening. 

easy healthy stuffing

Guess what? This Easy, Healthy Stuffing Recipe is so good no one else will even notice it’s a healthy alternative recipe for regular mega carby fatty stuffing. 

Try it out this year, we dare ya. 

And if you’re looking for more simple, healthy alternative holiday recipes, check out the LIMITED EDITION Holiday Survival Guide – Our Vital Fit Life Strategies & Recipes to Avoid Winter Weight Gain.

You’ll be glad you did!

Happy stuffings,
Liz + Sara xx


Easy, Healthy Stuffing Recipe

Serves: 8

Ingredients

  • 10 slices bread of choice (we used gluten-free bread but sourdough or whole grain would work too)
  • 1 large butternut squash, cubed
  • 1 lb brussels sprouts, sliced in half
  • 1 large apple, chopped
  • 1 ½ cups vegetable broth
  • 2-3 tbs olive or avocado oil
  • ½ yellow onion, diced
  • 1 cup celery, diced
  • 2 tsp fresh rosemary, chopped
  • 1 tsp fresh thyme, chopped
  • 1 tsp fresh sage, chopped
  • salt and pepper, to taste
  • optional: ⅓ cup dried cranberries & walnuts

Instructions

  1. Preheat oven to 375 degrees. Place butternut squash, brussels and apple in an 9 x 11 baking pan and drizzle with 2 tablespoons of olive oil. Place in the oven for 20-25 minutes.
  2. Meanwhile, saute onion and celery in olive oil over medium heat until soft and translucent. Then set aside.
  3. Toast bread and cut into squares. Once the squash mixture is done in the oven, remove and add in bread squares, vegetable broth, onion, celery, rosemary, thyme, sage, salt and pepper. Stir well and return to oven for an additional 20-25 minutes. Serve warm and enjoy!
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