Redone Stuffing

Sorry for such a delay, we had an ice storm blow through and knock out our internet for a little while. Anyway, without farther ado let's get on with stuffing.

Traditional stuffing out of the box isn't by itself bad for you. In fact as far as fat content goes they all seemed very low. It the boils down to how you cook it as well as what you put in it. When you cook it in your turkey not only does it absorb all the fat from the bird, but when you stuff the skin with butter that melts and seeps into the stuffing as well. Now if you leave it by itself and add nothing, then you are more likely lower in fat content then my home made. However I like flavor.


Here is how I redid it.

I started with some jiffy corn bread muffin mix and followed the directions using fat free evaporated milk instead of regular. After it was baked I crumbled it up and dropped the oven temp and let it dry out for a few more hours. While that dried out I cooked down some celery and onion for those same few hours until it was mush. I then tossed it all together in a bowl added an egg and chicken broth until I was happy with how it felt. Those who have made stuffing from scratch know what I am talking about. Then I just popped it in the oven with all my other stuff and let it cook.



Traditional can range from 0g of fat to up to 17g per serving.

Redone stuffing, was around 4g of fat for the same size serving.

Totals:
Traditional :  26 (I did 8 for the stuffing so that could change things)  Remade: 14g of fat.

~Skadia the ice breaking panther.