Fresh Sage-Vegetable Stuffing by Chef Eric Greenspan
PersonalPoints™ per serving

Total Time: 2 hr
Prep: 20 min
Cook: 1 hr 30 min
Serves: 6
Easy



The secret to lightened up stuffing is to flip the ratio of vegetables to bread.
Since everyone loves stuffing, you may want to double or triple this recipe - just adjust the size of the baking dish accordingly. Use your favorite type of bread,
gluten-free or regular. You need four ounces total. If you want to vary the vegetables, no problem! Make sure whatever you use is cut a similar size so that all the vegetables roast in the same amount of time. Halved Brussels sprouts, chopped peppers, and butternut squash would all be tasty options.
Ingredients:
  • 6 uncooked celery ribs, medium, diced
  • 2 cups uncooked cauliflower, cut into small florets
  • 2 medium uncooked carrots, peeled and diced
  • 1 medium uncooked onions, yellow variety, diced
  • 4 sprays cooking spray
  • 4 oz white bread, or wheat bread (gluten-free or regular)
  • ½ cup turkey stock, or chicken stock
  • 2 large eggs, whisked
  • ¼ cup fresh sage, finely julienned
  • ½ tsp kosher salt
  • ¼ tsp black pepper

Instructions
  1. Preheat oven 375°F (or 400°F if you prefer your veggies with more browning). Place celery, cauliflower, carrots, and onion together on a baking tray; toss and coat with cooking spray. Roast, tossing a few times, until cauliflower is browned, approximately 45 minutes; let cool.
  2. Toast bread; crumble with your hands into a large mixing bowl. Add roasted vegetables, stock, eggs, sage, salt, and pepper; mix well. Spoon into a small baking dish (about 1 ½ quarts); bake until browned on top, approximately 40 minutes. Divide into 6 equal pieces; serve warm with optional fresh sage for garnish.
  3. Serving Size: 1 piece.
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