This Clean Eating stuffing recipe with vegetables, whole grain bread, and bacon is delicious and easy to make since most of the time spent making this is passive baking time. Is anyone still focused on Thanksgiving, or have you all moved onto Christmas?
It feels that way if you go to the store. However, for those of you that are in charge of the Thanksgiving menu, or are hosting Thanksgiving Dinner in your homes, I am sure you haven’t moved on just yet. Luckily, for all of you. I have one more Thanksgiving staple recipe here for you.
This is a whole grain savory vegetable Clean Eating stuffing because you can’t have Thanksgiving without the stuffing…and if you are going to take the time to make the stuffing, you might as well add some nutritional value to the dish – right :).
Basically, I took a very traditional/basic stuffing recipe and improved on it; adding whole grain fiber, lots of vegetables, and a little bit of sweetness from an apple. It tastes fabulous on its own, or you could drizzle your favorite gravy over it if that is your thing.
I love how this combines your stuffing and your vegetable dish in one. And if you haven’t tried Brussel sprouts or heard bad things about them, I dare you to give them a try! They are actually really good. Several of my children love them! We regularly eat them all year and they are extra delicious roasted in the oven so this is a good way to introduce yourself and/or your family to them.
I mean, if you want to keep things simple and aren’t having a huge family gathering you could just have this along with the turkey, some mashed potatoes and gravy and call it good as long as you have some rolls and dessert to go with your main plate.
I would love to know if you try this recipe and/or make any changes to it. Please comment below and let me know how it goes!
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Whole Wheat Stuffing Recipe with Vegetables, Whole Grain Bread & Bacon
This Clean Eating stuffing recipe has it all – whole wheat bread, bacon and tons of veggies. This actually saves times because it’s basically two sides in one.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Total Time: 90 minutes
- Yield: 12 1x
- Category: Side Dish
- Cuisine: Thanksgiving
- 1 large loaf bakery style whole grain bread (cut into 1 inch cubes)
- 4 strips of bacon (cut into small pieces)
- 1 large onion (chopped)
- 2 cloves garlic (chopped)
- 2 apples (peeled and chopped)
- 3 cups brussels sprouts (quartered)
- 2 large carrots (peeled and chopped)
- 3 cups chicken stock
- 1/2 cup fresh parsley (chopped, I prefer flat leaf parsley)
- 1 tsp sage
- 1 tsp rosemary
- salt and pepper
- Preheat the oven to 425 degrees
- Add the cubed bread to cookie sheets and bake 15 minutes, until it starts to lightly brown
- Turn down oven to 350 degrees
- Add the bacon to a large skillet, cook until crispy, and then remove with a slotted spoon
- Add onion, garlic, carrots, and brussel sprouts to the leftover bacon grease and cook until tender crisp (if the veggies start sticking to the pan, add a small amount of water)
- Add the apples in the last 4-5 minutes of cooking, and season well with salt and pepper
- Add the chicken stock and bring to a boil, reduce heat and allow to simmer for 5 minutes
- Slowly add the bread, bacon, and herbs to the vegetable mixture. Stir well, and transfer to a lightly greased 3 quart baking dish (casserole dish).
- Cover with foil and bake 25 minutes, uncover and bake an additional 15 minutes
I used a natural, uncured bacon, but regular bacon would work just fine.
Keywords: bread, bacon, brussels sprouts, carrots, Stuffing Recipe