If lowering fat is a concern, there are ways to alter some of our traditional holiday foods to make them healthier. According to Jananne Finck, University of Illinois Extension nutrition and wellness educator, standard stuffing can be high in fat, sodium and calories. However, there are ways we can lower these nutrients in our favorite holiday dishes.

The United States Department of Agriculture (USDA) has developed a healthier version of stuffing by lowering added fat, baking separately from the bird and using spices to compensate for the low-sodium chicken broth.

The stuffing recipe given may be doubled for a larger crowd.

Savvy Stuffing

1 cup chopped celery

1/2 cup chopped onion

1 tablespoon margarine

8 cups soft bread cubes

1/2 teaspoon poultry seasoning

1/8 teaspoon pepper

1/8 teaspoon thyme leaves

3/4 cup chicken broth, low sodium or no-added-salt

1. Preheat oven to 350 F.

2. Cook onions and celery in margarine until tender. Remove from heat.

3. Mix in bread cubes, seasonings and broth.

4. Place in lightly oiled 8 x 8 baking dish.

5. Cover and bake 1 hour.

6. Temperature of stuffing should reach 165F, whether baked inside the bird or in a separate

dish. Baking separately is recommended.

(USDA)

Yield: 9 servings, about 1/2 cup each

Nutrient Analysis Per Serving: 108 calories, 3 grams fat, 3 grams protein, 18 grams carbohydrate, 1 gram saturated fat, 2 milligrams cholesterol, and 208 milligrams sodium. Exchanges: 1 bread/starch, 1/2 vegetable, 1/2 fat.

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