Stuffing

TASTY LOW SODIUM TURKEY STUFFING

Stuffing is an all important side dish when cooking your Turkey for that special occasion and here is a low sodium.

Here is a tasty Turkey Stuffing recipe that will keep your bird moist, try adding some apple

Low Sodium Turkey Stuffing Tip

It is actually better to make a separate dish to serve up your stuffing because when you cook it in the cavity of your bird, it is difficult to judge if the stuffing is actually cooked when the turkey is cooked, especially if you have added a sausage meat to your stuffing.
Ingredients

• 
• 3 tbsp. grape seed oil
• 2 cups chopped onions
• 2 cups chopped celery
• 2 apples, diced
• 2 oz. dried Shitake mushrooms
• ½ cup dried cranberries
• 1 cup roughly chopped pecans
• 1 1/2 cups chicken stock
• 1 cup bread crumbs
• fresh or dried rosemary, thyme, parsley, paprika and sage
• Ground Pepper to taste
• 
  
• Directions

Soak the shiitake mushrooms in hot water, chop roughly, and reserve the soaking liquid.
Heat the oil in a large skillet and cook the onions and celery on medium heat until softened, about 5 to 7 minutes.

Stir in the mushrooms, apples, dried cranberries and pecans, cook 4 or 5 more minutes, stir in the broth and mushroom liquid and bring to a simmer. Toss with the bread cubes and herbs and pepper.
Bake in a 375-degree oven for about 45 minutes

Cover with foil if top gets too brown and enjoy your tasty Turkey Stuffing, it is more delicious the next day when all those herbs and spices have had time to soak into the bread.

Tip
Bake stuffing in muffin tins
Stuffing is a Turkey Day staple but there’s no reason to cook too much of it (you’d rather cook too much turkey). Bake them in muffin tins so they’ll be perfect for individual portions.