Weight Watchers Recipes: Apple Raisin Sourdough Stuffing & Maple Butternut Squash
Just because it's Thanksgiving doesn't mean you have to ruin your diet! Check out these two recipes from Weight Watchers:
Apple Raisin Sourdough Stuffing
Ingredients:
- 1 spray(s) cooking spray
- 9 slice(s) (medium) sourdough bread, stale
- 3 large fresh apple(s), Granny Smith, peeled and coarsely chopped
- 3/4 cup(s) raisins, or dried cranberries
- 4 rib(s) (medium) uncooked celery, finely chopped
- 1 small uncooked onion(s), finely chopped
- 2 tsp chicken seasoning
- 1 cup(s) canned chicken broth
Instructions:
1. Preheat oven to 325°F. Coat a 2-quart casserole dish with cooking spray.
2. Tear 6 pieces of bread into small pieces; put in a food processor and chop into coarse crumbs. Cut remaining 3 slices of bread into 1/2-inch cubes.
3. Place crumbs and cubes in a large bowl and add remaining ingredients, except broth. Toss to mix well; slowly add broth as you continue tossing.
4. Loosely spoon stuffing into casserole dish. Bake uncovered until heated through and lightly browned on top, about 45 minutes. Yields about 1/2 cup per serving.
Maple Butternut Squash with Crispy Pancetta
Ingredients:
- 9 cup(s) uncooked butternut squash, cubed
- 2 Tbsp olive oil
- 2 tsp fresh thyme, leaves
- 1 1/2 tsp kosher salt
- 1/8 tsp black pepper, freshly ground
- 1 oz pancetta, finely chopped
- 2 Tbsp maple syrup
Instructions:
1. Place 2 large rimmed nonstick baking sheets in oven. Preheat oven to 425ºF.
2. In a large bowl, combine squash, oil, thyme, salt and pepper; toss to combine.
3. Remove baking sheets from oven and carefully divide squash between sheets; spread into single layer. Roast squash, tossing about halfway through cooking, until tender inside but slightly browned and crisp on outside, about 40 minutes.
4. While squash is cooking, heat a medium nonstick pan over medium-high heat. Add pancetta and cook, stirring frequently, until golden brown, about 3 1/2 to 4 minutes; remove from skillet and set aside.
5. Transfer squash to a serving platter or bowl and sprinkle with pancetta and maple syrup; toss to coat and serve immediately. Yields about 3/4 cup per serving.
Notes: You'll need about a 4-pound whole squash for this recipe.
