This is a family favorite. You can easily substitute leftover turkey for the chicken. Note that the stuffing uses no fat and has vegetables added. Consider this healthy version when making your stuffing for Thanksgiving. This recipe also works well in diabetic menus.
1 cup chopped onion
1 cup chopped celery
2 1/2 cups fat-free chicken broth,* divided
6 cups (6 ounces) packaged unseasoned stuffing mix (cubes)
1/2 teaspoon dried thyme
1/2 teaspoon dried sage
1/8 teaspoon dried marjoram
1 pound skinless, boneless chicken breasts, cut into strips
2 tablespoons unbleached all-purpose flour
1 tablespoon dried parsley
Preheat oven to 350 degrees. In a medium saucepan, combine onion, celery, and 1 1/2 cups broth. Simmer, covered, on low until vegetables are soft. Add stuffing and seasonings. Mix well until blended. Spread in an 8" × 8" pan that has been sprayed with nonstick cooking spray. Top with chicken strips.
Meanwhile, in a covered container, combine 1 cup chicken broth with flour and shake well to prevent lumps. Pour into a 4-cup glass measuring cup and cook in the microwave on high for 3–4 minutes, stirring with a wire whisk after each minute until mixture is bubbly and thickens. Pour over chicken breasts. Sprinkle with parsley. Cover and bake for 30 minutes or until chicken is no longer pink.
Note: If you use leftover cooked turkey, reduce the cooking time to 20 minutes or until all ingredients are thoroughly heated.
*Sodium is figured for reduced sodium.
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Makes 6 servings
1 1/2 starch
2 lean meat
total fat 3g
saturated fat 1g
total carbohydrate 27g
dietary fiber 1g
Source: Quick & Healthy Volume II, 2nd Edition, © 2009 Brenda J. Ponichtera, R.D, Published by Small Steps Press, publishing health conscious books for the general population, a division of the American Diabetes Association; retail $18.95; to order call 1-800-232-6733 Or ORDER NOW
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Recipe updated November 1, 2014