This clean eating stuffing recipe with vegetables, whole grain bread and bacon is delicious and easy to make since most of the time spent making this is passive baking time. Is anyone still focused on Thanksgiving, or have you all moved onto Christmas? It feels that way if you go to the store. However, for those of you that are in charge of the Thanksgiving menu, or are hosting Thanksgiving Dinner in your homes, I am sure you haven’t moved on just yet. Luckily, for all of you. I have one more Thanksgiving staple recipe here for you. This is a whole grain Savory Vegetable Clean Eating Stuffing, because you can’t have Thanksgiving without the stuffing…and if you are going to take the time to make stuffing, you might as well add some nutritional value to the dish – right :).
Basically, I took a very traditional/basic stuffing recipe and improved on it; adding whole grain fiber, lots of vegetables, and a little bit of sweetness from an apple. It taste fabulous on it’s own, or you could drizzle your favorite gravy over it, if that is your thing. I have never liked gravy, even as a kid, and EVERYONE looks at me like I am from another planet. Apparently, it is a weird thing not to like gravy :). Regardless, the stuffing is good either way.
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This Clean Eating stuffing recipe has it all – whole wheat bread, bacon and tons of veggies. This actually saves times because it’s basically two sides in one.
- 1 large loaf bakery style whole grain bread (cut into 1 inch cubes)
- 4 strips of bacon (cut into small pieces)
- 1 large onion (chopped)
- 2 cloves garlic (chopped)
- 2 apples (peeled and chopped)
- 3 cups brussel sprouts (quartered)
- 2 large carrots (peeled and chopped)
- 3 cups chicken stock
- 1/2 cup fresh parsley (chopped, I prefer flat leaf parsley)
- 1 tsp sage
- 1 tsp rosemary
- salt and pepper
- Preheat the oven to 425 degrees
- Add the cubed bread to cookie sheets and bake 15 minutes, until it starts to lightly brown
- Turn down oven to 350 degrees
- Add Bacon to a large skillet, cook until crispy, and then remove with a slotted spoon
- Add onion, garlic, carrots, and brussel sprouts to the leftover bacon grease, cook until tender crisp (if the veggies start sticking to the pan, add a small amount of water)
- Add the apples in the last 4-5 minutes of cooking, and season well with salt and pepper
- Add the chicken stock and bring to a boil, reduce heat and allow to simmer for 5 minutes
- Slowly add the bread, bacon, and herbs to the vegetable mixture. Stir well, and transfer to a lightly greased 3 quart baking dish.
- Cover with foil and bake 25 minutes, uncover and bake an additional 15 minutes