Low Fat Sweet Corn Stuffing
From midgelet 15 years ago
- 90 minutes to make
- Serves 10
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 shopping list
- 3 cups fine chopped onion shopping list
- 8 cloves garl;ic smashed and chopped shopping list
- 2 cups fine chop celery shopping list
- 2 cups fresh corn kernals shopping list
- 1/4 cup chopped fresh Italian parsley shopping list
- 2 Tbs fresh chopped sage shopping list
- 2 Tbs fresh chopped thyme shopping list
- 12 generous cups day old whole wheat bread cubes shopping list
- 1 cup or as needed low fat chicken broth shopping list
- 2 tsp coarse sea salt shopping list
- 1 tsp fresh ground black pepper shopping list
How to make it
- Heat oil and saute onion, garlic, celery and corn until tender, about 12 minutes
- Remove from heat, add all herbs.
- Transfer to a bowl. Cover, cool and chill
- Preheat oven to 350
- Bake bread cubes ( in batches) until crusty but not hard-about 10 to 12 minutes.
- Remove to bowl and cool completely
- Stir vegetable mixture into bread cubes
- Add broth to stuffing to combine evenly and add more broth if needed
- Transfer stuffing to a large 9 x13 baking dish sprayed with cooking oil
- Bake 350 about 1 hour or crusty on top.
- Cool 10 minutes before serving.
- may be made 1 day ahead and reheated
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