Savory Low Sodium Stuffing2012-11-08
- Servings : 10
- Prep Time : 2:15 h
- Cook Time : 60m
- Ready In : 3:15 h
A holiday tradition- without the salt! We enjoy the extra crunch that the water chestnuts add to this dish. However, if they are just not your cup of tea, they can be omitted.
Check the nutrition label on the water chestnuts carefully, as the sodium content can vary from brand-to-brand.
We recommend using the Country Wheat Bread from this site in this recipe, but any low-sodium bread of your choosing can be used.
- 1 Loaf Country Wheat Bread
- 1/2 cup unsalted butter
- 1 medium onion, diced
- 1 can diced water chestnuts (8 oz.), drained
- 4 stalks celery, diced
- 1 teaspoon ground sage
- 3/4 teaspoon powered thyme
- 1/2 teaspoon powdered marjoram
- 1/8 teaspoon black pepper
- 1/2 teaspoon dried rosemary
- 2 tablespoons dried parsley
- 1 teaspoon onion powder
- 1 cup low sodium chicken broth
Slide the bread into small, 1/2 by 1 inch pieces and spread in a single layer on a cookie sheet. Let the bread dry in air for two hours, stirring once half way through.
Preheat oven to 350°F.
In a medium saucepan, melt butter over medium-high heat. Add onion, water chestnuts, and celery and saute until onions are translucent, 7-10 minutes. Add spices.
Place bread pieces in a large bowl. Pour the onion and celery mixture over the bread and stir to coat. Add chick broth and mix well.
Bake in a greased 3-inch deep 9x9 inch baking dish for 40 minutes.
We used Pacific Natural Foods Organic Low Sodium Chicken Broth in this recipe, with only 70 mg of sodium per cup!
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This information is per serving.
Total Fat11.8 g
Saturated Fat6.2 g