
I admit that Thanksgiving Day can be hectic with all the food preparations, and it’s nice to have shortcuts here and there to save time, energy and stress. However, I don’t think that taste and nutrition have to take a back seat in order to accomplish this feat.
As far as taste goes, give me a homemade stuffing any day! Growing up, I really don’t remember having stuffing at Thanksgiving at all (not that we didn’t, just that I really don’t remember it). As we grew older, though, my sister took it upon herself to make the stuffing and I remember one Thanksgiving in particular, she took great pride in making it from scratch. As I recall, that was some pretty delicious stuffing!
Regarding nutrition, I looked up the ingredients in Kraft’s Stovetop Stuffing: along with the bread and seasonings are high fructose corn syrup, hydrogenated soybean oil and MSG. Hmmm. Not exactly the best guests at Thanksgiving Dinner!
But, you say, I don’t have TIME to make real stuffing on Thanksgiving! Well, I say, Yes, you do! Trust me, it will be totally worth it. The recipe below is so easy and it’s pretty tasty, too. You can adjust it to fit your family’s tastes because it’s also flexible.
Super Easy Squash Stuffing
1 loaf bread, cubed
2 cups chicken broth
1 acorn squash, cooked (either cubed or mashed, doesn’t matter)
3 slices bacon, cooked and crumbled
1 tsp sage
1/4 tsp salt
1/4 tsp black pepper
Distribute the cubed bread evenly on a rimmed cookie sheet, and place in a 325F oven for about 30 minutes, until nice and toasted. Cool. In a large bowl, mix bread with remaining ingredients until thoroughly combined. Place in a greased casserole dish and cook, covered, in 325F oven for about 20 minutes. Remove cover and cook for an additional 20-25 minutes.
Was that QUICKer than you expected? It’s super quick if you just plan ahead and/or use the right ingredients. For one thing, the bread can be toasted the day before and stored in an air-tight container until you’re ready to make the stuffing. Around this time of year, I almost always have cooked squash on hand because it’s so abundant, but if you don’t, use a package of frozen cooked squash instead. Along the same lines, any time I use a package of bacon, I cook the entire contents and store them in the freezer. When I need it, I just pull out a few slices.
It was definitely EASY, right? Now, you can make it as complicated as you want, to be sure. You could add some more vegetables, like celery and onion, and saute them with cubed squash before mixing it in with the bread. You could play around with the seasonings too and adjust them to your desires. But if you’re looking for easy, this is easy.
Depending on what ingredients you use, it can be very CHEAP. I used a loaf of homemade bread, a squash I had on hand, and chicken broth I bought for practically nothing on sale. (Usually I have homemade broth on hand, but I did not this time. That would be even cheaper.) Only 3 slices of bacon won’t break your bank, but it certainly will add a lot of flavor!
The lack of MSG, HFCS and hydrogenated oils makes this a much HEALTHY-er option than the boxed variety. Use whole wheat bread and homemade broth and it will be even healthier.
Did I mention it was delicious? The perfect accompaniment to your Thanksgiving turkey.