Todd Adelman, Director of Nutritional Services for Block Institute, and co-author of the James Beard nominated book, Special Foods for Special Kids: Practical Solutions & Great Recipes for Children with Food Allergies, shares this recipe for stuffing for this Thanksgiving. Originally this recipe was developed for children with food allergies. However, the recipe offers a great low fat alternative to the usual Thanksgiving fare that it is worth making with your kids.
Kids are always more likely to eat anything they have a hand in making so be sure to include them this Thanksgiving. Any child from the age of two and up can have a hand in doing something useful. Just be ready for a mess and start early so you have plenty of time and patience to spare. Thanksgiving is a wonderful time for all the family to work together for the big meal.
The recipe below includes apples. I love apples in stuffing, however, my kids do not like it. I would guess most kids would love the sweetness but if you have kids like mine you can always sub out the apples or cranberries or another dried fruit. For a special treat keep the apples and add in some cranberries and nuts! Yummy!
16 slices of bread (toasted with crust removed)
½ cup celery, finely diced
¼ cup onions, finely diced
1 Tbsp. margarine
2 medium apples, grated
2 tsp. parsley flakes
1 tsp dried thyme
½ tsp salt
½ tsp white pepper
½ cup chicken stock
Preheat oven to 350 degrees
Cut bread into cubes and set aside in large bowl.
Saute celery and onion in margarine until soft.
Add celery mixture and remaining ingredients to bread cubes.
Toss until liquid is absorbed.
Bake uncovered for 30 minutes.
Serving Suggestion: Add your favorite combination of dried fruit, nuts, etc.
Use milk-free break and milk-free margarine.
Use gluten-free bread.
Serving Size: ½ cup
Total Fat: 2.5
Cholesterol (mg): 1.5
Carbohydrate (g): 18.4
Protein (g): 2.7