How to Make Low-Fat Stuffing

You'd be hard-pressed to find a stuffing recipe with less fat. The recipe yields 8 servings (1/2 cup per serving) with just 2.5 grams of fat per serving. For the record, 1 cup of this stuffing contains 75 calories.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 2 minced garlic cloves
• 1/2 c. chopped onion
• 1/2 tsp. salt
• 1/8 tsp. pepper
• 3/4 c. chopped green bell pepper
• 2 1/4 c. cubed French bread
• 2 tsp. brown sugar
• 3/4 tsp. poultry seasoning
• 3/4 c. reduced-sodium chicken broth divided
• 3 tbsp. hazelnuts
• 3 c. peeled, cored, diced quince (about 3 quinces)
• Hand Towels
• Groceries
• 1-quart Baking Dishes
• Baking Sheets
• Cooking Spray
• Fruit And Vegetable Peelers
• Nonstick Skillets
• Baking sheets

1. Preheat oven to 350 degrees F.

2. Put hazelnuts on a baking sheet and bake for 15 minutes, stirring once.

3. Remove nuts from oven and turn them out onto a towel. Roll up the towel and rub off the skins of the hazelnuts.

4. Coarsely chop the hazelnuts and set aside.

5. Coat a nonstick skillet with cooking spray and place over medium heat.

6. Add the quince and sprinkle with sugar. Cook for 15 minutes or until very brown, stirring often.

7. Add 1/2 cup broth and bring to a boil.

8. Reduce the heat and simmer, uncovered, for 5 minutes or until quince is tender and liquid is almost completely evaporated.

9. Add bell pepper, onions, poultry seasoning and garlic and cook 3 more minutes.

10. Remove skillet from heat and stir in 1/4 cup broth, nuts, bread cubes, salt and 1/8 tsp. pepper.

11. Spoon the mixture into a 1-quart baking dish coated with cooking spray, cover, and bake for 30 minutes.

12. Serve warm.

Tips & Warnings

• Look for quinces that are large, smooth and fragrant. They can be stored in the refrigerator for up to 3 weeks.
• Use a vegetable peeler to peel the quinces. It's difficult, but it works.

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