Baked Stuffing

With Thanksgiving around the corner, we wanted to see if we could give a classic dish our own little FlapJacked twist. Good news, we were very successful! We followed Jaclyn from Cooking Classy's lead and whipped up her Slow Cooker Stuffing recipe with a few little tweaks of our own. The end product is everything we hoped for and more, making it the perfect addition to your Thanksgiving spread!

Serving Size:   1 scoop
Servings:   10 

BREAD INGREDIENTS

STUFFING INGREDIENTS

  • Dried bread cubes ( ½ - ¾ inch thick)
  • 2 - 2 ½ cups low-sodium chicken broth
  • 2 eggs
  • 1 tsp poultry seasoning
  • 1 tsp salt
  • ½ tsp black pepper
  • 3 ½ tbsp butter, in 1 tbsp pieces
  • 1 large yellow onion (about 2 cups chopped)
  • 1 ½ cups celery, chopped small
  • 1 cup carrots, chopped small
  • 1 large garlic clove, minced
  • ¼ cup chopped parsley, more for garnish if preferred
  • 2 ½ tbsp chopped fresh sage (or 2 ½ tsp dried)
  • 1 tbsp chopped fresh thyme (or 1 tsp dried)
  • 1 tbsp chopped fresh marjoram (or 1 tsp dried)
  • 2 tsp chopped fresh rosemary (or ½ tsp dried, crushed)

AMOUNT PER SERVING

  • Serving Size:   1 scoop
  • Calories:   176
  • Fat:   8g
  • Carbs:   14g
  • Fiber:   2g
  • Sugar:   6g
  • Protein:   12g

FlapJacked Thanksgiving Stuffing

DIRECTIONS

STEP 1: MAKE THE BREAD

  • Preheat oven to 350 degrees F.
  • In a medium sized bowl mix together FlapJacked Protein Pancake Mix, salt and baking soda.
  • In a separate bowl, mix together eggs, butter, and milk. Add to the dry mixture and mix until well combined.
  • Pour batter into a lightly greased loaf pan.
  • Bake for 20-30 minutes or until center is cooked through.

STEP 2: MAKE THE STUFFING

  • Preheat oven to 275 degrees F. Lightly grease 9x13 baking dish.
  • Spread bread cubes evenly across 2 baking sheets. Bake for 40-50 minutes, making sure to rotate baking sheets and toss bread cubes periodically. It helps to make the bread and dry it out the night before. Then leave it uncovered overnight.
  • Melt 2 ½ tbsp butter in a large non-stick skillet over medium-high heat. Add in onion, celery, and carrot. Saute 8-10 minutes or until soft. Add garlic with about one minute left.
  • Place dried bread cubes, parsley, sage, thyme, and marjoram in a large mixing bowl. Pour butter and vegetable mixture on top and mix until combined.
  • In a separate bowl, mix together chicken broth, eggs, poultry seasoning, salt, and pepper. Slowly pour over bread cube mixture and toss until bread is evenly coated.
  • Spread mixture into baking dish. Dice remaining 1 tbsp butter into small pieces. Spread the pieces across the top of the stuffing.
  • Cover with foil and bake for 30-40 minutes. Bake uncovered for another 30-40 minutes, or until top turns golden brown.


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