ASK PAT: Find the right 'stuff' for Thanksgiving dressing

The big day is tomorrow and today I’m printing a couple of stuffing/dressing recipes. One, mom’s stuffing, lightened up, is traditional but on the light side. The other one, shrimp and grits dressing is for the more adventuresome. I hope your holiday is blessed with good food and good fellowship.

Mom’s Stuffing, Lightened Up

1 (16 oz.) loaf French bread, cut into small cubes*

2 slices bacon, minced

1 tablespoon butter

1 large onion, minced

3 medium stalks celery, minced

8 fresh sage leaves, minced or 1 teaspoon dried

2/3 cup chopped parsley

Salt and fresh ground pepper

1 large egg, beaten

2 cups fat free chicken broth

1/2 cup water

Cooking spray

*It is best to let the bread sit out overnight to get hard, but if you are pressed for time put it in the oven at 250 degrees for about 30 minutes, stirring half way, until the bread is firm.

Preheat oven to 350 degrees. In a large skillet, over medium heat cook minced bacon for about two minutes. Add butter; when melted add onions, celery, sage, parsley, salt and pepper and sauté on medium low until soft, about 5-10 minutes. Remove from heat and let cool a few minutes. In a medium bowl, combine beaten egg and chicken broth. In a large bowl, add bread and combine with sautéed vegetables. Add chicken broth and egg mixture and combine well. If stuffing is too dry add a little water until you have the consistency you want. Spray a casserole dish with baking spray, add stuffing and bake uncovered 35-40 minutes or until golden.

Serves:         8

Per serving:  Calories: 175, Fat: 3.0 g, Protein: 5.0 g, Carb: 29 g

Source:        skinnytaste.com (Internet)

Shrimp and Grits Dressing

1 lb. peeled, medium size raw shrimp (51/60 count)

3 cups chicken broth

1/2 teaspoon salt

1/4 teaspoon ground red pepper

1 cup uncooked regular grits

1/2 cup butter

3 large eggs, lightly beaten

1 red bell pepper, diced

1 cup fine, dry bread crumbs

1 cup chopped green onions

1/2 cup grated Parmesan cheese

Preheat oven to 325 degrees. Devein shrimp, if desired. Bring broth and next two ingredients to a boil in a large saucepan over medium-high heat. Whisk in grits, and return to a boil; reduce heat to low and stir in butter. Cover and simmer, stirring occasionally, 10 minutes or until liquid is absorbed. Remove from heat. Stir together eggs and next four ingredients in a large bowl. Gradually stir about one-fourth of hot grits mixture into egg mixture; add egg mixture to remaining hot grits mixture, stirring constantly. Stir in shrimp until blended. Pour grits mixture into a lightly greased 11 x 7-inch baking dish. Bake at 325 degrees for 55 minutes to one hour or until mixture is set. Let stand 10 minutes.

Serves:         6 to 8

Source:        Southern Living