Low Fat Sweet Corn Stuffing |
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Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 10 |
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from Chef Michael Scelo of the Temple bar, Cambridge Mass for this delcious, lower fat stuffing made from sweet corn Ingredients:
1/2 cup ev olive oil |
3 cups fine chopped onion |
8 cloves garl;ic smashed and chopped |
2 cups fine chop celery |
2 cups fresh corn kernals |
1/4 cup chopped fresh italian parsley |
2 tbs fresh chopped sage |
2 tbs fresh chopped thyme |
12 generous cups day old whole wheat bread cubes |
1 cup or as needed low fat chicken broth |
2 tsp coarse sea salt |
1 tsp fresh ground black pepper |
Directions:
1. Heat oil and saute onion, garlic, celery and corn until tender, about 12 minutes
2. Remove from heat, add all herbs.
3. Transfer to a bowl. Cover, cool and chill
4. Preheat oven to 350
5. Bake bread cubes ( in batches) until crusty but not hard-about 10 to 12 minutes.
6. Remove to bowl and cool completely
7. Stir vegetable mixture into bread cubes
8. Add broth to stuffing to combine evenly and add more broth if needed
9. Transfer stuffing to a large 9 x13 baking dish sprayed with cooking oil
10. Bake 350 about 1 hour or crusty on top.
11. Cool 10 minutes before serving.
12. may be made 1 day ahead and reheated
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