35+ Irresistible Friday Low Sodium Stuffing Recipes to Elevate Your Dinner

As the holiday season approaches, one dish that often graces our tables is stuffing.

Whether it’s for Thanksgiving, Christmas, or a cozy Friday dinner, stuffing is a staple comfort food.

However, for those on a low-sodium diet or anyone looking to reduce their salt intake, traditional stuffing recipes may pose a challenge.

That’s why we’ve gathered over 35 delicious, healthy, and easy-to-make low-sodium stuffing recipes that are perfect for your Friday meals.

These recipes are not only heart-friendly but also packed with flavors that everyone will enjoy.

Say goodbye to bland stuffing and hello to healthier, tastier versions that will have your guests asking for seconds!

35+ Irresistible Friday Low Sodium Stuffing Recipes to Elevate Your Dinner

With these 35+ Friday low sodium stuffing recipes, you can enjoy all the comforting flavors of traditional stuffing without the guilt.

From classic herb-infused versions to unique twists with vegetables and fruits, there’s something for everyone.

By choosing lower-sodium ingredients and incorporating fresh, flavorful herbs and spices, you can create a stuffing that satisfies your cravings while supporting your health goals.

Whether you’re making a quick weeknight dinner or preparing for a special occasion, these stuffing recipes are sure to impress.

So, gather your ingredients, preheat your oven, and get ready to serve up some healthy, delicious stuffing that everyone will love!

Herb & Mushroom Low Sodium Stuffing

This Herb & Mushroom Low Sodium Stuffing recipe is a perfect blend of fresh herbs, earthy mushrooms, and a mix of low-sodium ingredients. Ideal for anyone looking to enjoy a delicious stuffing without the extra sodium, it’s a hearty and flavorful dish to complement any meal.

Ingredients:

• 1 loaf of low-sodium whole wheat bread, cubed
• 2 tablespoons olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 cups mushrooms, chopped
• 1/2 cup celery, chopped
• 1 teaspoon dried sage
• 1 teaspoon dried thyme
• 1/2 teaspoon black pepper
• 1/2 cup low-sodium vegetable broth
• Fresh parsley, chopped for garnish

Instructions:

1. Preheat the oven to 350°F (175°C). Place the cubed bread on a baking sheet and toast it for about 10 minutes, stirring halfway through, until the bread is golden and crisp.
2. In a large skillet, heat the olive oil over medium heat. Add the onion, garlic, mushrooms, and celery, and sauté for 5-7 minutes until softened and the mushrooms release their moisture.
3. Add the sage, thyme, and black pepper. Stir to combine.
4. In a large bowl, combine the toasted bread cubes and sautéed vegetables. Pour the low-sodium vegetable broth over the mixture and toss until well coated.
5. Transfer the stuffing mixture to a greased baking dish. Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes to crisp the top.
6. Garnish with fresh parsley before serving.

This Herb & Mushroom Low Sodium Stuffing is a flavorful, satisfying side dish that complements holiday meals or any dinner. The earthy mushrooms, aromatic herbs, and toasted bread provide a satisfying texture without the added salt. It’s perfect for those on a low-sodium diet, and with the fresh herbs and vegetables, it’s a dish that feels indulgent but remains healthy.

Savory Sausage Low Sodium Stuffing

This Savory Sausage Low Sodium Stuffing brings the savory flavor of sausage without the extra sodium. The combination of lean turkey sausage, fresh herbs, and low-sodium broth creates a stuffing that’s flavorful, filling, and perfect for any occasion.

Ingredients:

• 1 loaf of low-sodium bread, cubed
• 1 tablespoon olive oil
• 1 pound lean turkey sausage, crumbled
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1/2 cup carrots, diced
• 1 teaspoon dried sage
• 1 teaspoon dried rosemary
• 1/2 teaspoon black pepper
• 1/2 cup low-sodium chicken broth

Instructions:

1. Preheat the oven to 375°F (190°C). Spread the bread cubes on a baking sheet and toast for 10-12 minutes until lightly crisped.
2. In a large skillet, heat the olive oil over medium heat. Add the turkey sausage and cook until browned and crumbled, about 7-10 minutes.
3. Add the onion, garlic, and carrots to the skillet. Sauté for another 5-7 minutes until the vegetables soften.
4. Stir in the sage, rosemary, and black pepper.
5. In a large bowl, combine the toasted bread cubes and sausage mixture. Pour the low-sodium chicken broth over the mixture and toss until everything is well coated.
6. Transfer the stuffing to a greased baking dish and cover with foil. Bake for 25 minutes, then uncover and bake for an additional 10 minutes to crisp up the top.

This Savory Sausage Low Sodium Stuffing is a hearty and satisfying side dish that’s packed with flavor. By using lean turkey sausage and low-sodium broth, it’s possible to enjoy all the savory goodness of a traditional stuffing without the health risks of excess sodium. This stuffing pairs well with roasted meats, making it an excellent choice for your next holiday feast or casual dinner.

Apple & Walnut Low Sodium Stuffing

This Apple & Walnut Low Sodium Stuffing provides a sweet and savory twist on the classic recipe. The addition of tart apples and crunchy walnuts adds depth and texture, while the use of low-sodium ingredients keeps it healthy and flavorful. Perfect for fall and winter gatherings, this stuffing is a crowd-pleaser.

Ingredients:

• 1 loaf of low-sodium whole wheat bread, cubed
• 2 tablespoons olive oil
• 1 small onion, chopped
• 1 red apple, diced
• 1/2 cup walnuts, chopped
• 1 teaspoon dried thyme
• 1/2 teaspoon cinnamon
• 1/2 teaspoon black pepper
• 1/2 cup low-sodium vegetable broth

Instructions:

1. Preheat the oven to 350°F (175°C). Place the cubed bread on a baking sheet and toast for 10 minutes, stirring halfway, until lightly golden.
2. In a large skillet, heat the olive oil over medium heat. Add the onion and apple, cooking for 5-7 minutes until softened.
3. Add the walnuts, thyme, cinnamon, and black pepper to the skillet. Stir to combine and cook for an additional 2 minutes.
4. In a large bowl, combine the toasted bread cubes and the apple-walnut mixture. Pour the low-sodium vegetable broth over the mixture and toss to combine.
5. Transfer the stuffing to a greased baking dish, cover with foil, and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes until the top is crisp.

This Apple & Walnut Low Sodium Stuffing brings a deliciously sweet and savory flavor to your meal with the combination of fresh apples, toasted walnuts, and aromatic herbs. The crunchy texture and natural sweetness from the fruit make it a unique take on traditional stuffing, while the low-sodium ingredients keep it heart-healthy. It’s a perfect addition to any festive meal and offers a refreshing contrast to savory dishes.

Spinach & Parmesan Low Sodium Stuffing

This Spinach & Parmesan Low Sodium Stuffing combines the richness of Parmesan with the earthy flavor of spinach, creating a healthy and flavorful dish. The low-sodium broth keeps the stuffing light, while the savory cheese and greens add depth to the overall taste. A perfect side dish for any occasion!

Ingredients:

• 1 loaf of low-sodium whole wheat bread, cubed
• 2 tablespoons olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 3 cups fresh spinach, chopped
• 1/2 cup grated Parmesan cheese
• 1 teaspoon dried oregano
• 1/2 teaspoon black pepper
• 1/2 cup low-sodium vegetable broth

Instructions:

1. Preheat the oven to 350°F (175°C). Spread the cubed bread on a baking sheet and toast for 10 minutes, stirring halfway through to ensure even crisping.
2. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, sautéing for 3-4 minutes until softened.
3. Add the chopped spinach to the skillet and cook until wilted, about 5 minutes.
4. Stir in the Parmesan cheese, oregano, and black pepper. Combine until the cheese melts and coats the spinach mixture.
5. In a large bowl, combine the toasted bread cubes with the spinach-Parmesan mixture. Pour the low-sodium vegetable broth over the stuffing and toss to combine.
6. Transfer the stuffing to a greased baking dish, cover with foil, and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes to crisp the top.

This Spinach & Parmesan Low Sodium Stuffing offers a perfect balance of savory and fresh flavors. The Parmesan cheese adds a rich depth, while the spinach brings a vibrant green color and nutritional value. With low-sodium ingredients and a touch of herbs, this dish is both a healthy and tasty alternative to traditional stuffing, making it an excellent addition to your low-sodium diet.

Zucchini & Tomato Low Sodium Stuffing

Zucchini & Tomato Low Sodium Stuffing is a light and refreshing option for those looking to cut back on sodium without sacrificing flavor. The sweetness of the tomatoes pairs perfectly with the mild zucchini, and the mix of low-sodium ingredients makes this a healthy yet satisfying side dish for any meal.

Ingredients:

• 1 loaf of low-sodium whole wheat bread, cubed
• 2 tablespoons olive oil
• 1 small onion, chopped
• 1 zucchini, diced
• 1 cup cherry tomatoes, halved
• 1 teaspoon dried basil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1/2 cup low-sodium vegetable broth

Instructions:

1. Preheat the oven to 350°F (175°C). Arrange the cubed bread on a baking sheet and toast for 10-12 minutes, stirring halfway through to ensure even crispness.
2. In a large skillet, heat the olive oil over medium heat. Add the onion and sauté for 3-4 minutes until softened.
3. Add the zucchini and cook for another 5 minutes until it begins to soften. Stir in the cherry tomatoes, basil, garlic powder, and black pepper, and cook for an additional 3 minutes.
4. In a large bowl, combine the toasted bread cubes with the zucchini-tomato mixture. Pour the low-sodium vegetable broth over the stuffing and toss to combine.
5. Transfer the stuffing to a greased baking dish, cover with foil, and bake for 25 minutes. Remove the foil and bake for another 10 minutes until the top is lightly browned.

This Zucchini & Tomato Low Sodium Stuffing is a bright and colorful option for anyone looking for a light, healthy stuffing alternative. The combination of fresh vegetables and low-sodium broth makes it a nourishing side dish that pairs well with roasted meats or grilled vegetables. This recipe brings a burst of flavor without the extra salt, making it an excellent choice for a low-sodium lifestyle.

Butternut Squash & Sage Low Sodium Stuffing

The sweetness of butternut squash combined with the earthy flavors of fresh sage creates a comforting, yet low-sodium stuffing. This dish is not only a great way to enjoy seasonal flavors but also a healthier option for those who need to limit their sodium intake. Perfect for fall and winter gatherings, this stuffing is rich in nutrients and flavor.

Ingredients:

• 1 loaf of low-sodium whole wheat bread, cubed
• 2 tablespoons olive oil
• 1 small onion, chopped
• 2 cups butternut squash, peeled and diced
• 1/2 teaspoon fresh sage, chopped
• 1/2 teaspoon dried thyme
• 1/2 teaspoon black pepper
• 1/2 cup low-sodium vegetable broth

Instructions:

1. Preheat the oven to 375°F (190°C). Spread the cubed bread on a baking sheet and toast for about 10 minutes, stirring halfway through.
2. In a large skillet, heat the olive oil over medium heat. Add the onion and sauté for 3-4 minutes until softened.
3. Add the diced butternut squash to the skillet, cooking for about 10 minutes until tender. Stir in the fresh sage, thyme, and black pepper, cooking for another 2 minutes.
4. In a large bowl, combine the toasted bread cubes with the butternut squash mixture. Pour the low-sodium vegetable broth over the stuffing and toss to combine.
5. Transfer the stuffing to a greased baking dish and cover with foil. Bake for 25 minutes, then uncover and bake for another 10 minutes until the top is golden and crisp.

This Butternut Squash & Sage Low Sodium Stuffing is a wonderful way to enjoy the flavors of fall while keeping your sodium intake in check. The sweetness of the butternut squash pairs beautifully with the aromatic sage, creating a cozy and flavorful stuffing. It’s a healthy, low-sodium option that will surely be a hit at any holiday meal or family gathering.

Carrot & Celery Low Sodium Stuffing

This Carrot & Celery Low Sodium Stuffing is a colorful and nutrient-packed alternative to traditional stuffing. The natural sweetness of the carrots and the fresh crunch of the celery come together with aromatic herbs and low-sodium broth, creating a light yet flavorful dish perfect for any meal.

Ingredients:

• 1 loaf of low-sodium whole wheat bread, cubed
• 2 tablespoons olive oil
• 1 small onion, chopped
• 2 carrots, peeled and diced
• 2 celery stalks, chopped
• 1 teaspoon dried thyme
• 1/2 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1/2 cup low-sodium vegetable broth

Instructions:

1. Preheat the oven to 350°F (175°C). Spread the cubed bread on a baking sheet and toast for about 10 minutes, stirring halfway to ensure even crispness.
2. In a large skillet, heat the olive oil over medium heat. Add the onion, carrots, and celery, and sauté for 7-10 minutes until the vegetables are tender.
3. Stir in the thyme, garlic powder, and black pepper. Cook for an additional 2-3 minutes to allow the flavors to meld.
4. In a large bowl, combine the toasted bread cubes with the vegetable mixture. Pour the low-sodium vegetable broth over the stuffing and toss to combine.
5. Transfer the stuffing to a greased baking dish, cover with foil, and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes to crisp the top.

This Carrot & Celery Low Sodium Stuffing is a simple yet tasty option that highlights the natural flavors of the vegetables. The carrots provide a touch of sweetness, while the celery adds a satisfying crunch. Combined with the herbs and low-sodium broth, this stuffing is a healthy, flavorful addition to any dinner. It’s perfect for those who want a lighter stuffing without sacrificing taste.

Sweet Potato & Pecan Low Sodium Stuffing

Sweet potatoes and pecans create a rich, slightly sweet stuffing that offers a delightful twist on the classic recipe. The sweetness of the sweet potatoes pairs perfectly with the crunch of pecans and the savory flavors of the herbs, while the low-sodium broth ensures this dish is both healthy and delicious.

Ingredients:

• 1 loaf of low-sodium whole wheat bread, cubed
• 2 tablespoons olive oil
• 1 small onion, chopped
• 2 medium sweet potatoes, peeled and diced
• 1/2 cup pecans, chopped
• 1 teaspoon dried rosemary
• 1/2 teaspoon cinnamon
• 1/2 teaspoon black pepper
• 1/2 cup low-sodium vegetable broth

Instructions:

1. Preheat the oven to 375°F (190°C). Spread the cubed bread on a baking sheet and toast for 10-12 minutes until lightly crisped.
2. In a large skillet, heat the olive oil over medium heat. Add the onion and sauté for 3-4 minutes until softened.
3. Add the diced sweet potatoes to the skillet and cook for about 10 minutes until tender. Stir in the pecans, rosemary, cinnamon, and black pepper. Cook for another 2 minutes.
4. In a large bowl, combine the toasted bread cubes with the sweet potato-pecan mixture. Pour the low-sodium vegetable broth over the stuffing and toss to combine.
5. Transfer the stuffing to a greased baking dish, cover with foil, and bake for 25 minutes. Uncover and bake for an additional 10 minutes until the top is golden.

his Sweet Potato & Pecan Low Sodium Stuffing is a delightful combination of sweet and savory flavors that will surely impress your guests. The soft sweet potatoes and crunchy pecans bring a satisfying texture, while the herbs and spices add warmth and depth. With the use of low-sodium broth, this stuffing is a healthier choice that still delivers on flavor.

Leek & Brussels Sprouts Low Sodium Stuffing

The combination of leeks and Brussels sprouts in this Low Sodium Stuffing provides a savory, earthy flavor that is both hearty and healthy. The Brussels sprouts bring a bit of bitterness, which is balanced by the mild sweetness of the leeks. With minimal sodium, this dish is a great option for anyone watching their salt intake.

Ingredients:

• 1 loaf of low-sodium whole wheat bread, cubed
• 2 tablespoons olive oil
• 2 leeks, white and light green parts only, sliced
• 2 cups Brussels sprouts, trimmed and halved
• 1 teaspoon dried thyme
• 1/2 teaspoon black pepper
• 1/2 cup low-sodium vegetable broth

Instructions:

1. Preheat the oven to 350°F (175°C). Spread the cubed bread on a baking sheet and toast for 10-12 minutes until golden brown.
2. In a large skillet, heat the olive oil over medium heat. Add the sliced leeks and sauté for 3-4 minutes until soft.
3. Add the Brussels sprouts to the skillet and cook for about 7 minutes until tender and lightly browned. Stir in the thyme and black pepper.
4. In a large bowl, combine the toasted bread cubes with the leek and Brussels sprout mixture. Pour the low-sodium vegetable broth over the stuffing and toss to coat evenly.
5. Transfer the stuffing to a greased baking dish, cover with foil, and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes until the top is golden and crisp.

This Leek & Brussels Sprouts Low Sodium Stuffing is a sophisticated, flavorful dish that is perfect for anyone looking for a healthy and unique stuffing. The combination of savory leeks and slightly bitter Brussels sprouts creates a well-rounded flavor profile, while the low-sodium broth keeps the dish light. It’s an excellent choice for a low-sodium diet and pairs wonderfully with roasted meats or as a stand-alone vegetarian option.

Cauliflower & Spinach Low Sodium Stuffing

This Cauliflower & Spinach Low Sodium Stuffing offers a light and nutrient-dense alternative to traditional stuffing. The cauliflower provides a subtle, mild flavor that blends beautifully with the fresh spinach and herbs. This low-sodium recipe is a great way to enjoy a comforting dish while maintaining a healthy, balanced diet.

Ingredients:

• 1 loaf of low-sodium whole wheat bread, cubed
• 2 tablespoons olive oil
• 1 small onion, chopped
• 1 small head of cauliflower, grated or finely chopped
• 3 cups fresh spinach, chopped
• 1 teaspoon dried basil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1/2 cup low-sodium vegetable broth

Instructions:

1. Preheat the oven to 350°F (175°C). Spread the cubed bread on a baking sheet and toast for about 10-12 minutes until golden and crispy.
2. In a large skillet, heat the olive oil over medium heat. Add the onion and sauté for 3-4 minutes until softened.
3. Add the grated cauliflower and cook for 5-7 minutes, stirring occasionally, until it begins to soften.
4. Stir in the chopped spinach, basil, garlic powder, and black pepper. Cook for an additional 3 minutes until the spinach is wilted and the mixture is well combined.
5. In a large bowl, combine the toasted bread cubes and the cauliflower-spinach mixture. Pour the low-sodium vegetable broth over the stuffing and toss to combine.
6. Transfer the stuffing to a greased baking dish, cover with foil, and bake for 25 minutes. Uncover and bake for an additional 10 minutes until the top is golden and crisp.

This Cauliflower & Spinach Low Sodium Stuffing is a healthy, veggie-packed option for those looking to enjoy a low-sodium, nutrient-dense stuffing. The cauliflower provides a light, almost rice-like texture, while the spinach adds color and richness. With minimal sodium and a savory blend of herbs, this stuffing is perfect as a side dish or even as a standalone vegetarian meal.

Pear & Cranberry Low Sodium Stuffing

The combination of sweet pears and tangy cranberries makes this Low Sodium Stuffing a delightful option for anyone seeking a healthier, flavorful stuffing. The fruity sweetness balances out the savory flavors from the herbs, making this a festive and light dish that’s perfect for special occasions or weeknight dinners.

Ingredients:

• 1 loaf of low-sodium whole wheat bread, cubed
• 2 tablespoons olive oil
• 1 small onion, chopped
• 2 pears, peeled and diced
• 1/2 cup dried cranberries (unsweetened)
• 1 teaspoon dried sage
• 1/2 teaspoon cinnamon
• 1/2 teaspoon black pepper
• 1/2 cup low-sodium vegetable broth

Instructions:

1. Preheat the oven to 350°F (175°C). Spread the cubed bread on a baking sheet and toast for 10-12 minutes until golden.
2. In a large skillet, heat the olive oil over medium heat. Add the onion and sauté for 3-4 minutes until softened.
3. Add the diced pears to the skillet and cook for another 5 minutes until the pears begin to soften.
4. Stir in the cranberries, sage, cinnamon, and black pepper. Cook for 2-3 more minutes to allow the flavors to meld.
5. In a large bowl, combine the toasted bread cubes with the pear-cranberry mixture. Pour the low-sodium vegetable broth over the stuffing and toss to combine.
6. Transfer the stuffing to a greased baking dish, cover with foil, and bake for 25 minutes. Uncover and bake for an additional 10 minutes until the top is crispy and golden.

This Pear & Cranberry Low Sodium Stuffing is a delightful combination of sweet and savory flavors that elevate the classic stuffing. The natural sweetness from the pears and cranberries contrasts beautifully with the savory herbs, creating a festive and healthy side dish. With its low-sodium ingredients, this stuffing is a great choice for those looking for a light and refreshing stuffing to accompany any meal.

Broccoli & Cheddar Low Sodium Stuffing

Broccoli & Cheddar Low Sodium Stuffing combines the heartiness of broccoli with the creamy richness of cheddar cheese, all while keeping sodium levels in check. This stuffing is a great way to sneak in some vegetables while still enjoying the comfort and flavor of a cheesy, savory side dish.

Ingredients:

• 1 loaf of low-sodium whole wheat bread, cubed
• 2 tablespoons olive oil
• 1 small onion, chopped
• 2 cups broccoli florets, chopped
• 1 cup shredded low-fat cheddar cheese
• 1 teaspoon dried thyme
• 1/2 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1/2 cup low-sodium vegetable broth

Instructions:

1. Preheat the oven to 350°F (175°C). Spread the cubed bread on a baking sheet and toast for about 10-12 minutes until golden.
2. In a large skillet, heat the olive oil over medium heat. Add the onion and sauté for 3-4 minutes until softened.
3. Add the chopped broccoli to the skillet and cook for about 7-10 minutes until it begins to soften and becomes bright green.
4. Stir in the thyme, garlic powder, black pepper, and shredded cheddar cheese. Cook for another 2-3 minutes until the cheese melts.
5. In a large bowl, combine the toasted bread cubes with the broccoli-cheddar mixture. Pour the low-sodium vegetable broth over the stuffing and toss to combine.
6. Transfer the stuffing to a greased baking dish, cover with foil, and bake for 25 minutes. Uncover and bake for an additional 10 minutes to get a crispy top.

This Broccoli & Cheddar Low Sodium Stuffing is a creamy, cheesy alternative to traditional stuffing that’s packed with vegetables. The broccoli adds nutrition and color, while the low-fat cheddar cheese brings a comforting richness to the dish. This low-sodium version offers all the indulgence of a cheesy stuffing without the added salt, making it a great choice for those looking for a healthy, flavorful side.

Mushroom & Thyme Low Sodium Stuffing

This Mushroom & Thyme Low Sodium Stuffing is a savory, earthy dish that’s perfect for those seeking a low-sodium stuffing that still delivers big flavor. The mushrooms offer a rich, umami taste, while the fresh thyme adds an aromatic depth. With its satisfying texture and minimal sodium, this stuffing is ideal for any occasion.

Ingredients:

• 1 loaf of low-sodium whole wheat bread, cubed
• 2 tablespoons olive oil
• 1 small onion, chopped
• 3 cups mushrooms (such as cremini or button), sliced
• 1 teaspoon dried thyme
• 1/2 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1/2 cup low-sodium vegetable broth

Instructions:

1. Preheat the oven to 350°F (175°C). Spread the cubed bread on a baking sheet and toast for 10-12 minutes, stirring halfway to ensure even crisping.
2. In a large skillet, heat the olive oil over medium heat. Add the onion and sauté for 3-4 minutes until softened.
3. Add the sliced mushrooms to the skillet and cook for about 8-10 minutes until the mushrooms release their moisture and become golden brown.
4. Stir in the thyme, garlic powder, and black pepper, and cook for another 2 minutes to blend the flavors.
5. In a large bowl, combine the toasted bread cubes with the mushroom mixture. Pour the low-sodium vegetable broth over the stuffing and toss to combine.
6. Transfer the stuffing to a greased baking dish, cover with foil, and bake for 25 minutes. Remove the foil and bake for another 10 minutes until the top is golden and crisp.

This Mushroom & Thyme Low Sodium Stuffing is perfect for those who love the earthy flavors of mushrooms. The thyme and garlic powder complement the mushrooms’ richness, creating a deep, savory flavor. With the use of low-sodium broth, this stuffing remains heart-healthy while still being delicious and satisfying.

Eggplant & Roasted Pepper Low Sodium Stuffing

Eggplant & Roasted Pepper Low Sodium Stuffing is a flavorful and hearty dish that highlights the smoky taste of roasted peppers and the tender texture of eggplant. The combination of vegetables and low-sodium ingredients ensures this stuffing is both healthy and flavorful, making it an ideal option for anyone looking to cut down on sodium without sacrificing taste.

Ingredients:

• 1 loaf of low-sodium whole wheat bread, cubed
• 2 tablespoons olive oil
• 1 small onion, chopped
• 1 eggplant, diced
• 2 roasted red peppers, chopped
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1/2 cup low-sodium vegetable broth

Instructions:

1. Preheat the oven to 350°F (175°C). Spread the cubed bread on a baking sheet and toast for about 10 minutes, stirring halfway to ensure even crisping.
2. In a large skillet, heat the olive oil over medium heat. Add the onion and sauté for 3-4 minutes until softened.
3. Add the diced eggplant to the skillet and cook for 5-7 minutes until softened. Stir in the roasted red peppers, oregano, garlic powder, and black pepper, and cook for another 2-3 minutes.
4. In a large bowl, combine the toasted bread cubes with the eggplant and roasted pepper mixture. Pour the low-sodium vegetable broth over the stuffing and toss to combine.
5. Transfer the stuffing to a greased baking dish, cover with foil, and bake for 25 minutes. Remove the foil and bake for another 10 minutes until the top is golden.

This Eggplant & Roasted Pepper Low Sodium Stuffing is a flavorful and colorful alternative to traditional stuffing. The smoky roasted peppers and soft, savory eggplant create a unique combination that is complemented by the aromatic oregano and garlic powder. This stuffing is a great choice for anyone seeking a lower-sodium option that still delivers a rich, satisfying taste.

Cabbage & Caraway Low Sodium Stuffing

Cabbage & Caraway Low Sodium Stuffing is a hearty, simple dish that pairs the mild bitterness of cabbage with the distinctive flavor of caraway seeds. The result is a unique, light stuffing that is easy to make and full of wholesome ingredients. This recipe is perfect for those looking for a low-sodium stuffing with a traditional yet bold flavor.

Ingredients:

• 1 loaf of low-sodium whole wheat bread, cubed
• 2 tablespoons olive oil
• 1 small onion, chopped
• 3 cups cabbage, shredded
• 1 teaspoon caraway seeds
• 1/2 teaspoon black pepper
• 1/2 cup low-sodium vegetable broth

Instructions:

1. Preheat the oven to 350°F (175°C). Spread the cubed bread on a baking sheet and toast for about 10 minutes until golden and crisp.
2. In a large skillet, heat the olive oil over medium heat. Add the onion and sauté for 3-4 minutes until softened.
3. Add the shredded cabbage to the skillet and cook for about 10 minutes until it wilts and softens. Stir in the caraway seeds and black pepper and cook for an additional 2 minutes.
4. In a large bowl, combine the toasted bread cubes with the cabbage mixture. Pour the low-sodium vegetable broth over the stuffing and toss to combine.
5. Transfer the stuffing to a greased baking dish, cover with foil, and bake for 25 minutes. Remove the foil and bake for another 10 minutes until the top is golden.

This Cabbage & Caraway Low Sodium Stuffing is a simple yet flavorful option that offers a unique twist on traditional stuffing. The earthy flavor of cabbage paired with the distinctive taste of caraway seeds gives this dish a hearty, comforting vibe. It’s perfect for anyone looking to add variety to their low-sodium diet without sacrificing flavor.

Note: More recipes are coming soon!