Clean Eating Vegetable Stuffing Recipe
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.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Total Time: 90 minutes
- Yield: 12
- Category: Side Dish
- Cuisine: Thanksgiving
Ingredients
- 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 brussels 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
Instructions
- 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
Notes
I used a natural uncured bacon, but regular bacon would work just fine.
Keywords: bread, bacon, brussels sprouts, carrots, Stuffing Recipe
