Low-Fat Sweet Corn & Herb Stuffing

By Hoochsmom

Healthy Recipe by Executive Chef Michael Scelfo, Temple Bar, Cambridge, Mass.
Makes 10-12 servings

Ingredients

• 1/2 cup extra virgin olive oil
• 3 cups finely chopped onions (about 1 pound)
• 8 cloves garlic, smashed and chopped
• 2 cups finely chopped celery (4 to 5 stalks)
• 2 cups cooked fresh corn kernels
• 1/4 cup chopped fresh Italian parsley
• 2 tablespoons chopped fresh sage
• 2 tablespoons chopped fresh thyme
• 12 cups (generous) large cubes of day-old whole-wheat bread
• 1 cup (or more) low-salt, fat-free chicken broth
• 2 teaspoons coarse sea salt
• 1 teaspoon coarsely ground black pepper

Details

Preparation time 15mins
Cooking time 80mins

Preparation

Step 1

Heat oil in a large heavy skillet over medium heat. Add onions, garlic, celery and corn and sauté until vegetables are tender, about 12 minutes.
Remove from heat and add all herbs. Transfer to bowl, cover and chill.
Preheat oven to 350 F. Divide bread between 2 rimmed baking sheets.
Bake until bread is crusty but not hard, reversing sheets if using both shelves after 5 minutes (10-12 minutes total).
Transfer to a very large bowl and cool.
Spray a 13 x 9 x 2-inch baking dish with cooking spray. Stir vegetable mixture into bread.
Whisk broth, salt and pepper in small bowl. Add broth mixture to stuffing, tossing to combine evenly and adding more broth if necessary.
Transfer stuffing to prepared dish and bake uncovered until cooked through and brown and crusty on top, 50 to 60 minutes.
Let stand 10 minutes before serving.

Note: Can be made 1 day ahead and reheated before serving.
Nutrition Information: (3/4 cup) 4 PP