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Whole Grain Stuffing with Apples and Toasted Walnuts

A healthy complement to your Thanksgiving turkey from Aida Mollenkamp for Biggest Loser.

Whole Grain Stuffing with Apples and Toasted Walnuts Photo
Per Serving: 150 Calories, 45 Fat Calories, 5g Total Fat, 0g Saturated Fat, 0mg Cholesterol, 250mg Sodium, 25g Total Carbohydrates, 5g Fiber, 9g Sugar, 4g Protein
Yield: 5 1/3 cups. Serves 10-12.

Ingredients

At the heart of every Thanksgiving meal are some of the healthiest and most wholesome foods. Sweet potatoes, cranberries, green beans, pumpkin, and even the turkey become fodder for a calorie-fest when we smother them in sugar, butter, and even marshmallows. Chef Aida Mollenkamp has taken our favorite traditional recipes and made them over for Biggest Loser, giving us all the seasonal flavors we love without the fat and calories we won't even miss.

Prep Time: 20 mins

Cook Time: 30 mins

Roasted Squash for Meatless Main Option

Instructions

  1. Heat the oven to 375 degrees F and arrange a rack in the middle.

  2. Heat oil in a large frying pan over medium heat. When it shimmers, add the onion, celery, and garlic, season with 1/2 teaspoon of the kosher salt and freshly ground black pepper, and stir to coat. Cook, stirring occasionally, until just softened, about 5 minutes.

  3. Remove from heat and stir in the apples, grains, remaining 1 1/2 tsp kosher salt, broth, currants or raisins, parsley, walnuts, and some freshly ground black pepper. (Can be made up to 4 days in advance and stored refrigerated until ready to proceed.)

  4. Place filling in a 2 quart baking dish and bake until the filling is heated through, 15 minutes. Serve hot or warm.

Note: Wheatberries are whole, unprocessed wheat kernels, and they are usually available in the bulk section of health or high-end grocery stores. If you can’t find them, go ahead and use farro, spelt, barley, or brown rice instead.

Roasted Squash for Meatless Main Option

  1. Heat the oven to 450 degrees F and arrange a rack in the middle. Place squash cut side up on a baking sheet, brush with oil over the tops and insides of the squash, drizzle with agave nectar, season with kosher salt and freshly ground black pepper. Set in a baking dish or baking sheet and roast until just knife tender, about 35 to 40 minutes. (Can be done up to 4 days in advance and stored refrigerated until ready to proceed.)

  2. Reduce oven to 375 degrees F. Divide the stuffing (see recipe above) among the squash halves and roast until the squash is completely fork tender and the filling is heated through, 15 to 20 minutes. Serve hot or warm.

Source: Chef Aida Mollenkamp for The Biggest Loser. Nutrition analysis by Cheryl Forberg, RD for The Biggest Loser. Photography by Christopher Kalima.