Great stuff, this stuffing

Barbara Wilson

Go ahead. This year give yourself a great-tasting treat: a spoonful of yummy stuffing that won't stuff your diet. Try these delicious but low fat recipes and you too can enjoy a Christmas dinner feast with all the trimmings.

Remember to bake your stuffing in a tin or casserole dish, not inside the turkey, as juices from the meat can be fatty and add lots of hidden calories. Go for our crunchy nutty stuffing, a rich and tasty mushroom stuffing or the traditional chestnut stuffing – all low in fat but full of flavour.

Low-fat nutty stuffing

Preheat oven to 180 degrees C. Lightly spray a baking tin or casserole dish with cooking spray. Place 30g hazelnuts on a baking tray and bake for 15 minutes, turning once. Remove skins from the hazelnuts by rubbing in a tea towel and coarsely chop.

Peel, core and chop a large eating apple, place in a saucepan with a little water and stew for a few minutes until softened. Lightly coat a non-stick pan with cooking spray, heat and cook a finely chopped pepper, a medium onion and 2 cloves of garlic until softened but not browned.

Remove from the heat and stir in the stewed apple, hazelnuts and 150g of breadcrumbs. Add enough chicken stock (made from a cube) to moisten the mixture and season with black pepper. Place in the prepared dish, cover and bake for 30 minutes.

Makes 8 servings.
Nutritional information: 110 calories, 3g fat per serving and 19g carbs per serving.

Low-fat mushroom and herb stuffing

Preheat oven to 180 degrees C. Lightly spray a baking tin or casserole dish with cooking spray. Heat 1 tsp olive oil in a non-stick saucepan. Add a finely chopped onion and 75g mushrooms and cook until softened.

Remove from the heat and mix in 150g breadcrumbs, ½ tsp each of thyme and basil and season with black pepper. Add chicken stock (made from a cube) to moisten. Place in the prepared dish and bake, uncovered, for 30 minutes.

Makes 6 servings.
Nutritional information: 130 calories, 4g fat and 21g carbs per serving.

Traditional chestnut stuffing

Preheat oven to 180 degrees. Lightly spray a baking tin or casserole dish with cooking spray. Heat 1 tsp olive oil in a non-stick saucepan. Add a finely chopped onion, 2 diced stalks of celery, a diced carrot and a crushed clove of garlic and cook until softened.

Remove from the heat and mix in 150g breadcrumbs, 1 tsp dried or 3 tbs fresh chopped parsley and 100g tinned chestnuts, peeled and coarsely chopped. Add 1 tsp sage, ½ tsp thyme, 100g raisins, 50ml skimmed milk and 1 egg white.

Mix well and season with black pepper. Place in prepared dish, cover and bake for 40 minutes. Uncover and bake for a further 5-10 minutes until golden.

Makes 8 servings.
Nutritional information: 130 calories, 3g fat and 25g carbs per serving.

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Thanks to tescodiets.com who have provided this article.