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A Lighter Side of Dressing | Mary Biever | One Writing Mother

A Lighter Side of Dressing

Dressing is one of my all time favorite foods. For the past two weeks, I had thought about how to lower the fat and salt but maintain the flavor. My daughter helped me do a version 1 lighter side recipe. We were pleased with the results – so pleased I wanted to blog it so I don’t lose it.


  • 16 slices wheat bread
  • 1 cup brown rice, cooked in chicken broth
  • 4 cups chicken broth (I make my own, with no salt and low fat)
  • 1 egg
  • 1/2 cup green and orange peppers chopped
  • 3/4 cup onions chopped
  • 3/4 celery chopped
  • 1 egg, beaten
  • 1/2 tsp. baking powder
  • 1 tsp. sage
  • 1 tsp. thyme
  • 1 tsp. parsley
  • 1/2 tsp. pepper
  • 1 T olive oil

Preheat oven to 350 degrees. Tear bread into small pieces and let it air dry.

Saute peppers, onions, and celery in olive oil and let it slow simmer until the vegetables caramelize. You want to get as much flavor from the vegetables as possible.

In a large bowl, mix together the cubed bread, rice, and broth. Let it set until it has become a paste. Stir in the sauteed vegetables and herbs. Stir in the eggs. Pour in enough broth to make a soupy texture.

Spray a 1 1/2 quart casserole with non-stick spray and pour in dressing. Bake about 45 minutes until done.

On a side note, the one thing I would try to change next time is to find a low salt bread alternative.

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