This is a lowered fat recipe. There is no sausage. Vegetarians can use vegetable broth instead of the chicken broth and create a fruity side dish. You can substitute 4 cups of bread crumbs and add a tsp of mixed herbs if you don’t have croutons, and I sometimes make a similar stuffing using shredded bread rolls. It’s a great way to use up stale bread.

You will need a steamer, mixing bowl, wooden spoon, whisk or beaters, baking vessel (loaf pan or turkey).

Ingredients

• 1 onion, chopped
• 1/2 cup celery, chopped
• 1 clove garlic, minced
• 5 cups fat-free croutons
• 1 cup low fat chicken or vegetable broth
• 4 egg whites
• 1/2 tsp sage or to taste
• 1/2 tsp thyme
• 2-1/2 cups apple, chopped

Steps

1. Preheat oven to 350F.
2. Steam the vegetables and garlic until soft.
3. In a large bowl, combine the vegetables and croutons.
4. Pour in the broth and mix well.
5. Add the herbs and apples. Mix well.
6. Beat the egg whites to soft peaks. Fold into mixture.
7. Place in loaf pan and bake for 40 minutes.

You will need a sharp knife, latex gloves while you handle the jalapenos, a medium bowl, a wooden spoon.

Ingredients

• 1 cup onion
• 1 cup tomatoes
• 2 jalapeno peppers, seeded
• 3 ripe avocados
• 1/4 cup chopped cilantro
• 3 T lime juice
• 1/2 tsp sea salt
• 1/2 tsp black pepper

Steps

1. Dice the vegetables.
2. In a medium bowl combine all the ingredients except the cilantro and lime juice.
3. Stir in the cilantro and lime juice.
4. Serve with extra lime wedges

Dumplings are a soft dough that floats on top of the stew, soaking up the juices.

Ingredients

• 2 cups flour
• 3 tsp baking powder
• 1 tsp salt
• 1 tsp parsley, chopped
• 1/4 cup shortening
• 1 cup milk

Steps

1. Sift together the flour, baking powder and salt. Add parsley.
2. Cut in the shortening until it forms a crumbly mixture.
3. Use a fork to stir in the milk.
4. Drop into simmering stew by spoonful.
5. Simmer 10 minutes uncovered and 10 minutes covered.

This is a traditional turkey stuffing made from sausage, sage and onion. The onion sweetens, the sage provides a musty tang, and the sausage fat helps to prevent the turkey from drying out while it cooks.

Ingredients

• 1/2 cup breadcrumbs
• 1 large onion, chopped fine
• 1 Y dried sage
• 2 lbs pork sausage
• 1 egg, optional
• 1 apple, grated
• 1-2 stalks celery, chopped fine
• pepper

Steps

1. Combine everything except the sausage. If necessary, add 1 T of water to moisten the mixture.
2. Fry the meat and add it to the bread-onion mix.
3. Stuff the bird or cook separately in a loaf pan.

Barley is a nutritious, nutty grain that makes a great side-dish.

You will need a skillet, covered 8 cup casserole dish, wooden spoon, large saucepan.

Ingredients

• 1/4 cup margarine
• 1 medium onion, chopped
• 1-1/2 cups pearl barley
• 1/4 tsp salt
• 1/2 tsp allspice
• 1/2 tsp turmeric
• 1/4 tsp curry powder
• dash pepper
• 4 cups chicken or vegetable broth
• 1/4 cup sauteed slivered almonds

Steps

1. Sautee the almonds in 1 T of butter until golden brown. Removed the almonds and set aside. Don’t drain the oil.
2. Heat oven to 350F.
3. In the skillet, melt butter.
4. Add the onions and barley. Stir until the onions are tender.
5. Stir in the seasonings.
6. Pour the mixture into a casserole dish.
7. Heat broth to boiling and pour over the barley.
8. Cover tightly and bake until the liquid is absorbed (about 30-40 minutes).
9. Stir in the almonds and serve.

Makes 8 servings.

You will need a medium saucepan, a wooden spoon, knife or chopper, a salad or serving bowl

Ingredients

• 1/4 cup lemon juice
• 2-1/2 cups water
• 1 cup pearl barley
• 1 T olive oil
• 1/4 tsp pepper
• 1/8 tsp salt
• 3 medium tomatoes, diced
• 1-1/2 cups parsley, chopped fine
• 1 small red onion, diced
• 3 green onions, stalks only, chopped
• 2 garlic cloves, crushed
• 1 lemon, sliced, for garnish

Steps

1. Bring the lemon juice and water to a boil in a medium saucepan over the stove.
2. Stir in barley, oil, pepper and salt. Cover and simmer until all the water is absorbed (about 25 minutes).
3. Refrigerate until cool.
4. Stir the vegetables in a large serving bowl.
5. Add the cooked barley and toss.
6. Chill for 3 hours to let the flavours seep into each other.
7. Serve garnished with lemon slices

Makes 6 servings.