This Low Calorie Stuffing Recipe is low calorie and packed with hidden veggies, making it 1/2 veggie dish, 1/2 bread stuffing. But you canβt taste or see the veggies, making it great for picky eaters. At just 114 calories, you can enjoy this healthy stuffing recipe guilt free. And even have seconds!
Ingredients Youβll Need:
Low Calorie Stuffing
Healthy Stuffing Meal Prep and Storage
Making Ahead of Time
- Prep β Cook the veggies and the dry/toast bread ahead of time and cook according to directions.
- Assemble β If adding to a casserole dish add to the dish and top with butter as directed. If adding to the turkey add to a large air tight container and place in the fridge.
- Bake β If making this in a casserole dish I find itβs best to cook fully, then cool and cover with foil. Place in the fridge 1-2 days before the holiday.
- Day Of Holiday β To reheat already baked stuffing, leave the foil on the top and bake in a hot oven (really any degree you already have it at works) until warmed through, about 30 minutes. If you want to add to the turkey, leave on the counter for a couple hours to get closer to room temperature, then stuff the turkey and bake.
Leftovers and Storage
- Storage β Add to a large container, or several single serving sided containers. Cover and store in the fridge or freezer (fridge is best).
- Refrigerating β Will hold for 4-5 days in the fridge.
- Freezing β Will hold for 3 weeks in the freezer. (Though you can freeze, refrigeration is best with this recipe)
- Reheating β Defrost in the fridge overnight if frozen. Reheat in the oven at 350 degrees for 20-30 minutes or in the microwave for 2-3 minutes.
Healthy Tips and Swaps
Low Carb Stuffing
To make a low carb stuffing youβll want to start with a low carb bread. My Low Calorie High Protein Bread is low carb, sugar free, and protein packed. But you can also get your favorite low carb or keto bread to make this recipe.
Gluten-Free Stuffing
If you want to make this stuffing gluten-free youβll just need to swap out the bread for your favorite gluten free bread. If you are making this gluten-free for a loved one (and donβt have a favorite bread) ask them what they prefer. I like Rudyβs Gluten-Free bread (it is found in the frozen bread section).
Vegan Stuffing
To make this stuffing vegan, simply use vegetable stock and swap out the eggs for vegan eggs in this recipe.
High Protein Stuffing
To boost the protein in this stuffing, mI have a few tips for you. First off, youβll want to swap out the bread for a high protein bread. My Low Calorie High Protein Bread is a great option. Next, add some cooked sausage to the stuffing. I like mild or sweet Italian sausage, but chicken and apple sausage is also wonderful in this recipe.
Low Sugar Stuffing
To make low sugar stuffing, omit the cranberries and apples (there are swaps above if you like) and use my Low Calorie High Protein Bread (it is naturally sugar free!) in place of store-bought bread. You can also use your favorite low sugar store-bought bread.
Low Sodium Stuffing
For a low sodium stuffing, make sure to get low sodium broth. Youβll also want to swap out the salt in the recipe for lemon juice. 
Low Calorie Stuffing Recipe
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Low Calorie Stuffing
IngredientsΒ Β
- 10 slices stale whole wheat bread cubed
- 2 cups butternut squash chopped
- 2 cups onions chopped
- 3 cups celery chopped
- 1 tablespoon fresh thyme minced
- 2 tablespoons fresh sage minced
- 3 cups apples chopped
- 2 eggs or vegan eggs
- ΒΌ cup fresh parsley chopped
- 3 cups vegetable or chicken broth
- Β½ cup dried cranberries
- Olive oil spray
- 1 tablespoons butter
- ΒΌ teaspoon salt
- β teaspoon pepper
Optional Add Ins:
- 2 Chicken and Apple Sausages cooked and crumbled
InstructionsΒ
- Preheat oven to 375 degrees.
- Heat a sauce pot on medium heat, spray with olive oil, then add in the butternut squash, onions, celery, apples, thyme and sage. Cook until the veggies are tender, about 10 minutes.
- Add in the chicken broth and bring to a simmer, remove from heat and set aside.
- In a large bowl, whisk eggs and parsley together then add in the bread, the vegetables, chicken sausage (if using), dried cranberries and salt and pepper.
- Pour the broth and vegetables in and mix well.
- Move mixture to a large buttered casserole dish. Top the stuffing with one tablespoon of butter, crumble small specks of it all over the top to help it crisp up then cover with foil.
- Bake for 25 minutes, remove foil and bake for another 20 minutes. Serve hot with your favorite holiday dishes.
Special Tip:
- If your bread is not already stale, spread it onto 2 cookies sheets and place in an oven at 300 for 15 to 20 minutes.
Notes
Helpful Tips on Making Low Calorie Stuffing
- Dry Out the Bread β I like to add the bread to a cookie sheet and leave on the counter (or in a cold oven if you have pets) overnight to dry out. But if you forget thatβs ok. Just toast all the bread in the oven or the toaster and that will dry it out fast.
- Baking in a Casserole Dish β I personally like to make stuffing in a casserole dish, it getβs crispy edges and has a better consistency (in my opinion at least). It also means I can make this side dish ahead of time making holidays easier.
- Stuffing the Turkey β Though stuffing got itβs name because it was traditionally baked inside the turkey, this method has lost popularity over the years as many people are worried about salmonella. But you can absolutely add the stuffing to the cavity of the turkey and bake together. As long as your turkey is well cooked, you will be fine. If you are wary however, try the casserole method.
Nutrition
Nutrition and Calories in Stuffing
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Article History:
- Originally written and published December 19, 2020 by Audrey Johns
- Updated on September 13, 2023 by Audrey Johns
- Updated and new photos added on November 1, 2023 by Audrey Johns
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