30+ Easy Sunday Low Sodium Stuffing Recipes for a Healthier Meal

Sunday meals often call for comforting, hearty dishes, and stuffing is a classic favorite. However, for those looking to reduce their sodium intake while still enjoying a flavorful meal, traditional stuffing recipes can sometimes fall short.

That’s where these 30+ Sunday Low Sodium Stuffing Recipes come in! We’ve curated a variety of creative, healthy stuffing recipes that cut down on sodium without sacrificing taste.

Whether you’re preparing for a cozy family gathering, a holiday feast, or just a regular Sunday dinner, these low sodium stuffing ideas will complement any dish.

With fresh ingredients like vegetables, whole grains, herbs, and lean broths, you’ll discover how to make stuffing that’s both heart-healthy and satisfying.

30+ Easy Sunday Low Sodium Stuffing Recipes for a Healthier Meal

Incorporating low sodium stuffing into your Sunday meals not only promotes better health but also allows you to savor the classic flavors you love.

With over 30 recipes to choose from, you’re sure to find a stuffing that fits your taste and dietary preferences.

From traditional herb stuffing to creative combinations with vegetables and fruits, each recipe brings a new twist to a beloved dish.

With a bit of care and creativity, you can enjoy a heart-healthy, delicious stuffing every Sunday, knowing you’re making a positive choice for both your taste buds and your well-being.

Low Sodium Herb & Vegetable Stuffing

This Low Sodium Herb & Vegetable Stuffing is a perfect, healthier alternative to the classic stuffing recipe, ideal for a Sunday family meal. Packed with fresh vegetables like onions, celery, and carrots, and seasoned with aromatic herbs like rosemary and thyme, this dish is full of flavor without the added salt. Perfect for those looking to reduce sodium intake, this stuffing is tender, savory, and versatile enough to accompany any main course.

Ingredients:

• 6 cups whole wheat bread cubes, cubed and dried
• 1 tablespoon olive oil
• 1 onion, diced
• 2 celery stalks, diced
• 2 large carrots, diced
• 2 garlic cloves, minced
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 1/2 teaspoon ground black pepper
• 2 cups low-sodium vegetable broth
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh sage, chopped (optional)

Directions:

1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. In a large pan, heat the olive oil over medium heat. Add the onion, celery, and carrots. Sauté for 5-7 minutes until softened.
3. Add the garlic, rosemary, thyme, and black pepper. Cook for another 1-2 minutes.
4. In a large bowl, combine the dried bread cubes with the sautéed vegetables and herbs.
5. Pour the low-sodium vegetable broth over the bread mixture and stir until the bread is evenly moistened.
6. Transfer the mixture into the prepared baking dish, cover with foil, and bake for 25-30 minutes. Remove the foil and bake for an additional 10 minutes to allow the top to crisp up.
7. Garnish with fresh parsley and sage before serving.

This Low Sodium Herb & Vegetable Stuffing is a satisfying dish that brings out the natural flavors of fresh ingredients without relying on excessive salt. The combination of savory herbs and vegetables creates a rich, comforting stuffing that complements any roast or main course perfectly. It’s a great addition to a healthier Sunday dinner, ensuring everyone can enjoy the flavors of the season without the concern of high sodium levels.

Low Sodium Cornbread Stuffing

This Low Sodium Cornbread Stuffing is a deliciously moist and fluffy dish made with homemade cornbread and seasoned with just the right amount of herbs and spices. With no added salt, it uses a combination of low-sodium broth and a variety of fresh herbs to enhance the flavors, making it an excellent choice for anyone watching their sodium intake. Perfect for a Sunday dinner or holiday spread, this stuffing will delight everyone with its satisfying texture and robust flavors.

Ingredients:

• 4 cups crumbled homemade low-sodium cornbread (about 1 batch of cornbread)
• 1 tablespoon olive oil
• 1 medium onion, diced
• 1 celery stalk, diced
• 1/2 teaspoon ground sage
• 1/2 teaspoon thyme
• 1/4 teaspoon black pepper
• 1 cup low-sodium chicken broth
• 1/2 cup low-sodium vegetable broth
• 1/4 cup fresh parsley, chopped
• 1/2 cup walnuts or pecans, chopped (optional)

Directions:

1. Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish.
2. In a skillet, heat the olive oil over medium heat. Add the diced onion and celery and cook for 5-7 minutes until soft.
3. In a large bowl, combine the crumbled cornbread, sautéed onion and celery, sage, thyme, black pepper, and fresh parsley.
4. Gradually pour in the low-sodium chicken and vegetable broths, stirring gently until the mixture is moist but not soggy.
5. If desired, fold in chopped walnuts or pecans for added crunch.
6. Transfer the mixture into the prepared baking dish and cover with foil. Bake for 20-25 minutes, then remove the foil and bake for an additional 10 minutes to allow the top to brown.
7. Garnish with extra fresh parsley before serving.

This Low Sodium Cornbread Stuffing is a hearty, flavorful dish that perfectly combines the sweetness of cornbread with the savory depth of herbs and fresh vegetables. It’s a wonderful addition to a Sunday family meal, offering a healthier alternative to traditional stuffing without sacrificing taste. The nuts add a delightful crunch, making it a unique and enjoyable stuffing for all to savor.

Low Sodium Apple & Sausage Stuffing

The Low Sodium Apple & Sausage Stuffing brings a festive twist to your Sunday meal with the sweet, tart flavor of apples combined with the savory taste of low-sodium sausage. This recipe uses whole wheat bread and low-sodium chicken broth to keep the sodium levels in check while delivering a flavorful, satisfying stuffing. Perfect for those who enjoy a balance of sweet and savory, this stuffing can easily become a family favorite for any Sunday or holiday gathering.

Ingredients:

• 6 cups whole wheat bread cubes, cubed and dried
• 1 tablespoon olive oil
• 1/2 pound low-sodium sausage (chicken or turkey)
• 1 apple, peeled and diced
• 1 onion, diced
• 2 celery stalks, diced
• 1 teaspoon ground sage
• 1 teaspoon dried thyme
• 1/4 teaspoon ground cinnamon (optional)
• 1/2 teaspoon black pepper
• 1 1/2 cups low-sodium chicken broth
• 1/4 cup fresh parsley, chopped

Directions:

1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. In a large skillet, heat the olive oil over medium heat. Add the sausage, breaking it into small pieces, and cook until browned, about 5-7 minutes.
3. Add the diced apple, onion, and celery to the skillet. Cook for another 5 minutes until the vegetables are softened.
4. Stir in the sage, thyme, cinnamon (if using), and black pepper. Cook for 1-2 more minutes.
5. In a large bowl, combine the dried bread cubes with the sausage and apple mixture.
6. Pour the low-sodium chicken broth over the mixture and stir gently to combine. Make sure the bread is evenly moistened but not soggy.
7. Transfer the stuffing into the prepared 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 brown.
8. Garnish with fresh parsley before serving.

The Low Sodium Apple & Sausage Stuffing is a delightful combination of flavors that perfectly balance the sweetness of apples with the savory depth of sausage. The whole wheat bread adds a hearty texture, while the low-sodium chicken broth keeps the dish flavorful without overwhelming saltiness. This stuffing is a great choice for anyone looking to enjoy a healthier, low-sodium version of a classic favorite, and it’s sure to become a beloved dish for your Sunday meals.

Low Sodium Mushroom & Spinach Stuffing

This Low Sodium Mushroom & Spinach Stuffing is a savory, earthy side dish that’s perfect for a Sunday family gathering. Packed with fresh vegetables like spinach and mushrooms, this stuffing is loaded with antioxidants and vitamins while keeping the sodium content low. The richness of the mushrooms combined with the freshness of the spinach provides a balanced flavor that pairs wonderfully with any main course, especially roasted meats or poultry. It’s a healthy yet satisfying option for those seeking a flavorful stuffing without the added salt.

Ingredients:

• 6 cups whole wheat bread cubes, cubed and dried
• 1 tablespoon olive oil
• 2 cups fresh mushrooms, sliced
• 2 cups fresh spinach, chopped
• 1 onion, diced
• 2 garlic cloves, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon ground sage
• 1/2 teaspoon black pepper
• 1 1/2 cups low-sodium vegetable broth
• 1/4 cup fresh parsley, chopped

Directions:

1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. In a large pan, heat olive oil over medium heat. Add the mushrooms and cook for 5-7 minutes until softened.
3. Add the onion and garlic to the pan and cook for an additional 3 minutes until fragrant and translucent.
4. Stir in the spinach and cook until wilted, about 2 minutes. Season with thyme, sage, and black pepper.
5. In a large bowl, combine the dried bread cubes with the mushroom and spinach mixture. Pour the low-sodium vegetable broth over the bread mixture and stir to combine until the bread is moistened.
6. Transfer the stuffing to the prepared baking dish, cover with foil, and bake for 25-30 minutes. Remove the foil and bake for an additional 10 minutes to allow the top to crisp.
7. Garnish with fresh parsley before serving.

This Low Sodium Mushroom & Spinach Stuffing is a great way to enjoy the flavors of the season with a healthy twist. The mushrooms and spinach provide an earthy, fresh flavor, while the whole wheat bread adds texture. By using low-sodium vegetable broth, you can enjoy this stuffing without worrying about excessive salt. It’s a nutritious, flavorful addition to any Sunday dinner, perfect for those who want to enjoy the comforting taste of stuffing while keeping their sodium intake in check.

Low Sodium Cranberry & Walnut Stuffing

For a festive and slightly sweet stuffing, try this Low Sodium Cranberry & Walnut Stuffing. The tartness of fresh cranberries combined with the crunchy texture of walnuts creates a perfect balance of flavors in this healthy stuffing. Using whole wheat bread and a low-sodium broth ensures it remains light and nutritious, while the touch of cinnamon and sage provides a warm, aromatic base. This stuffing is perfect for holiday meals or a Sunday gathering, offering a burst of seasonal flavor without the high sodium content.

Ingredients:

• 6 cups whole wheat bread cubes, cubed and dried
• 1 tablespoon olive oil
• 1 onion, diced
• 2 celery stalks, diced
• 1 cup fresh cranberries
• 1/2 cup walnuts, chopped
• 1 teaspoon dried sage
• 1/2 teaspoon cinnamon
• 1/4 teaspoon black pepper
• 1 1/2 cups low-sodium vegetable broth
• 1/4 cup fresh parsley, chopped

Directions:

1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. In a large skillet, heat the olive oil over medium heat. Add the onion and celery, sautéing for 5-7 minutes until softened.
3. Stir in the cranberries, walnuts, sage, cinnamon, and black pepper. Cook for another 3-4 minutes until the cranberries begin to pop and release their juices.
4. In a large bowl, combine the dried bread cubes with the vegetable and cranberry mixture.
5. Pour the low-sodium vegetable broth over the bread and mix gently until the bread is evenly moistened.
6. Transfer the stuffing mixture into the prepared baking dish and cover with foil. Bake for 25 minutes, then remove the foil and bake for an additional 10 minutes to allow the top to crisp up.
7. Garnish with fresh parsley before serving.

This Low Sodium Cranberry & Walnut Stuffing brings a delightful twist to your traditional stuffing with its balance of tart cranberries and crunchy walnuts. The cinnamon and sage add warmth, making it a perfect side dish for a Sunday dinner or any holiday feast. With reduced sodium and wholesome ingredients, this stuffing ensures you can indulge in the comforting flavors of the season without compromising your health goals. It’s a flavorful and festive option everyone will enjoy.

Low Sodium Zucchini & Bell Pepper Stuffing

This Low Sodium Zucchini & Bell Pepper Stuffing is a colorful, vegetable-packed side dish that’s both healthy and flavorful. The zucchini provides moisture, while the bell peppers add a mild sweetness and vibrant color. With a mix of fresh herbs and low-sodium broth, this stuffing is light yet satisfying, making it an excellent choice for a Sunday family meal or as a side dish for a light holiday gathering. It’s a great way to enjoy stuffing without overloading on sodium.

Ingredients:

• 6 cups whole wheat bread cubes, cubed and dried
• 1 tablespoon olive oil
• 1 medium zucchini, diced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 onion, diced
• 2 garlic cloves, minced
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon black pepper
• 1 1/2 cups low-sodium vegetable broth
• 1/4 cup fresh basil, chopped

Directions:

1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. In a large pan, heat olive oil over medium heat. Add the zucchini, bell peppers, and onion. Sauté for 5-7 minutes until the vegetables are softened.
3. Add the garlic, basil, oregano, and black pepper to the pan. Cook for another 2 minutes until fragrant.
4. In a large bowl, combine the dried bread cubes with the sautéed vegetable mixture.
5. Pour the low-sodium vegetable broth over the mixture and stir to combine until the bread is moistened.
6. Transfer the stuffing mixture into the prepared baking dish and cover with foil. Bake for 25-30 minutes, then remove the foil and bake for an additional 10 minutes to allow the top to crisp.
7. Garnish with fresh basil before serving.

The Low Sodium Zucchini & Bell Pepper Stuffing is a delicious, veggie-packed alternative to traditional stuffing. The zucchini helps keep the stuffing moist, while the bell peppers offer a natural sweetness that perfectly complements the savory flavors of the herbs. By using low-sodium vegetable broth, this stuffing remains heart-healthy and flavorful, making it a great addition to any Sunday meal. It’s a vibrant, nutritious dish that will impress guests without adding excessive sodium to your meal.

Low Sodium Apple & Sage Stuffing

For a subtly sweet and aromatic twist on classic stuffing, try this Low Sodium Apple & Sage Stuffing. The tart apples pair beautifully with the earthy sage, creating a comforting, seasonal flavor profile. Using whole wheat bread and low-sodium vegetable broth, this stuffing is both hearty and healthy, offering a great balance of sweetness, savoriness, and texture. It’s an ideal side dish for Sunday dinners or holiday meals when you want something flavorful yet low in sodium.

Ingredients:

• 6 cups whole wheat bread cubes, cubed and dried
• 2 tablespoons olive oil
• 1 onion, diced
• 2 celery stalks, diced
• 2 apples (such as Granny Smith), peeled and chopped
• 1 tablespoon fresh sage, chopped
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon black pepper
• 1 1/2 cups low-sodium vegetable broth
• 1/4 cup fresh parsley, chopped

Directions:

1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. In a large skillet, heat olive oil over medium heat. Add the onion and celery, and sauté for 5-7 minutes until softened.
3. Add the chopped apples, fresh sage, cinnamon, nutmeg, and black pepper. Stir and cook for 5 more minutes until the apples are tender but still hold their shape.
4. In a large mixing bowl, combine the dried bread cubes with the apple and vegetable mixture. Stir in the vegetable broth until the bread is evenly moistened.
5. Transfer the stuffing mixture into the prepared baking dish. Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes to allow the top to crisp.
6. Garnish with fresh parsley before serving.

The Low Sodium Apple & Sage Stuffing offers a delightful mix of savory and sweet, making it the perfect side dish for any Sunday meal. The fresh apples add a touch of natural sweetness, while the sage and spices give it depth and warmth. With whole wheat bread and low-sodium broth, this stuffing is heart-healthy and ideal for those looking to reduce their sodium intake without sacrificing flavor. It’s a fantastic way to enjoy a seasonal, wholesome dish that everyone will enjoy.

Low Sodium Roasted Vegetable Stuffing

This Low Sodium Roasted Vegetable Stuffing is bursting with flavor and packed with nutritious vegetables like carrots, parsnips, and butternut squash. Roasting the vegetables brings out their natural sweetness and intensifies the flavors, creating a stuffing that is both hearty and full of depth. The use of whole wheat bread and low-sodium broth makes this dish both filling and heart-healthy. Perfect for Sunday dinners, this stuffing is sure to be a crowd-pleaser, offering a satisfying alternative to traditional, high-sodium stuffings.

Ingredients:

• 6 cups whole wheat bread cubes, cubed and dried
• 2 tablespoons olive oil
• 2 medium carrots, peeled and diced
• 1 medium parsnip, peeled and diced
• 1 1/2 cups butternut squash, peeled and diced
• 1 onion, diced
• 2 garlic cloves, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon black pepper
• 1 1/2 cups low-sodium vegetable broth
• 1/4 cup fresh thyme, chopped

Directions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss the diced carrots, parsnip, and butternut squash with olive oil, dried thyme, rosemary, and black pepper. Spread the vegetables evenly on the baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized.
3. While the vegetables are roasting, sauté the diced onion and garlic in a pan with a little olive oil over medium heat for about 5-7 minutes until softened.
4. In a large mixing bowl, combine the dried bread cubes with the roasted vegetables and sautéed onion and garlic.
5. Pour the low-sodium vegetable broth over the mixture and gently stir until the bread is moistened.
6. Transfer the stuffing into a greased 9×13-inch baking dish, cover with foil, and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes to let the top crisp up.
7. Garnish with fresh thyme before serving.

This Low Sodium Roasted Vegetable Stuffing is a nutritious and delicious way to enjoy a comforting side dish without the extra sodium. Roasting the vegetables enhances their natural sweetness, which pairs perfectly with the savory herbs and whole wheat bread. The stuffing is both hearty and flavorful, making it an excellent choice for any Sunday dinner or festive gathering. The best part is, you can enjoy the rich taste of stuffing while keeping your sodium intake in check.

Low Sodium Sweet Potato & Pecan Stuffing

The Low Sodium Sweet Potato & Pecan Stuffing is a perfect blend of sweetness and crunch. The sweet potatoes provide a rich, comforting flavor, while the toasted pecans add a lovely crunch and nutty taste. The whole wheat bread and low-sodium vegetable broth create a heart-healthy foundation, making this stuffing a delicious yet light option. With its balanced sweetness, savory herbs, and delightful texture, this stuffing is a standout dish for a Sunday meal, especially when paired with roasted chicken or turkey.

Ingredients:

• 6 cups whole wheat bread cubes, cubed and dried
• 2 tablespoons olive oil
• 2 medium sweet potatoes, peeled and diced
• 1/2 cup pecans, chopped
• 1 onion, diced
• 2 garlic cloves, minced
• 1 teaspoon dried rosemary
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon black pepper
• 1 1/2 cups low-sodium vegetable broth
• 1/4 cup fresh thyme, chopped

Directions:

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Toss the diced sweet potatoes with olive oil, rosemary, cinnamon, and black pepper. Spread them in a single layer on the prepared baking sheet and roast for 25 minutes, or until tender.
3. While the sweet potatoes are roasting, toast the chopped pecans in a dry pan over medium heat for about 5 minutes, stirring frequently to avoid burning.
4. Sauté the diced onion and garlic in a pan with olive oil over medium heat until softened, about 5-7 minutes.
5. In a large bowl, combine the dried bread cubes with the roasted sweet potatoes, toasted pecans, and sautéed onion and garlic.
6. Pour the low-sodium vegetable broth over the bread mixture and gently stir to moisten the bread.
7. Transfer the stuffing into a greased 9×13-inch baking dish, cover with foil, and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes to allow the top to crisp.
8. Garnish with fresh thyme before serving.

The Low Sodium Sweet Potato & Pecan Stuffing combines natural sweetness from the sweet potatoes with the rich, nutty flavor of toasted pecans, making it a festive and unique dish. The hearty texture of the whole wheat bread and the use of low-sodium vegetable broth ensure that it remains healthy and balanced. Whether for a Sunday dinner or a holiday celebration, this stuffing is a wonderful way to enjoy the flavors of the season without overloading on sodium. It’s a dish that is as satisfying as it is delicious.

Low Sodium Mushroom & Thyme Stuffing

For a rich and savory stuffing option, this Low Sodium Mushroom & Thyme Stuffing is the perfect choice. The earthy flavor of mushrooms and the aromatic freshness of thyme combine to create a deeply satisfying dish. The use of whole wheat bread and low-sodium broth makes it both hearty and heart-healthy. This stuffing is ideal for a Sunday meal, offering a delicious, flavorful, and low-sodium alternative to traditional recipes, perfect for pairing with poultry or a vegetarian main.

Ingredients:

• 6 cups whole wheat bread cubes, cubed and dried
• 2 tablespoons olive oil
• 1 onion, diced
• 3 cups mushrooms, sliced (such as cremini or white)
• 2 garlic cloves, minced
• 1 tablespoon fresh thyme, chopped
• 1/2 teaspoon black pepper
• 1 1/2 cups low-sodium vegetable broth
• 1/4 cup fresh parsley, chopped

Directions:

1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. In a large skillet, heat olive oil over medium heat. Add the diced onion and sauté for 5 minutes until softened.
3. Add the sliced mushrooms to the skillet and cook for 7-8 minutes, until the mushrooms release their moisture and become golden brown.
4. Stir in the minced garlic, thyme, and black pepper. Cook for an additional 2-3 minutes, then remove from heat.
5. In a large mixing bowl, combine the dried bread cubes with the mushroom mixture. Pour the low-sodium vegetable broth over the bread and stir to combine, ensuring the bread is evenly moistened.
6. Transfer the stuffing mixture into the prepared baking dish. Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes to allow the top to crisp.
7. Garnish with fresh parsley before serving.

This Low Sodium Mushroom & Thyme Stuffing is a perfect side dish for those seeking a deep, earthy flavor without the high sodium content. The mushrooms provide a savory, meaty texture, while the fresh thyme adds a fragrant note that elevates the dish. The whole wheat bread makes it filling, and the low-sodium broth ensures that it remains heart-healthy. This dish will add a deliciously rustic element to your Sunday meal, pairing wonderfully with chicken, turkey, or a vegetarian main course.

Low Sodium Cranberry & Pecan Stuffing

If you’re looking for a stuffing with a balance of sweet and savory flavors, the Low Sodium Cranberry & Pecan Stuffing is a perfect choice. The tart cranberries and crunchy pecans add texture and flavor, while the whole wheat bread provides a satisfying base. Enhanced with fresh herbs like rosemary and thyme, this stuffing offers a festive, seasonal twist that’s perfect for a Sunday dinner or holiday meal. It’s a healthier version of the classic stuffing, with reduced sodium but full of flavor.

Ingredients:

• 6 cups whole wheat bread cubes, cubed and dried
• 2 tablespoons olive oil
• 1 onion, diced
• 1 celery stalk, diced
• 1/2 cup dried cranberries
• 1/2 cup pecans, chopped
• 1 tablespoon fresh rosemary, chopped
• 1 teaspoon fresh thyme, chopped
• 1/2 teaspoon black pepper
• 1 1/2 cups low-sodium vegetable broth
• 1/4 cup fresh parsley, chopped

Directions:

1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. In a skillet, heat olive oil over medium heat. Add the diced onion and celery and sauté for 5 minutes until softened.
3. Add the dried cranberries, pecans, rosemary, thyme, and black pepper to the skillet. Stir to combine and cook for an additional 2 minutes.
4. In a large mixing bowl, combine the dried bread cubes with the cranberry mixture. Pour the low-sodium vegetable broth over the bread and stir until the bread is evenly moistened.
5. Transfer the stuffing to the prepared baking dish. Cover with foil and bake for 25 minutes. Remove the foil and bake for another 10 minutes to allow the top to crisp.
6. Garnish with fresh parsley before serving.

This Low Sodium Cranberry & Pecan Stuffing is a wonderful combination of sweet and savory flavors, making it an excellent side dish for any Sunday dinner. The cranberries add a delightful tartness, while the pecans bring crunch and richness. With the use of whole wheat bread and low-sodium broth, it is a healthier alternative to traditional stuffing recipes. This dish is festive enough for holiday meals and flavorful enough to be enjoyed year-round, offering a perfect balance of taste and texture.

Low Sodium Zucchini & Parmesan Stuffing

A light and fresh take on stuffing, this Low Sodium Zucchini & Parmesan Stuffing is perfect for a summer or spring Sunday meal. The zucchini adds moisture and a mild flavor, while the parmesan provides a savory and slightly salty bite, without the need for additional sodium. The combination of whole wheat bread and low-sodium broth makes this stuffing both heart-healthy and delicious. It’s an excellent side dish for grilled meats, poultry, or a simple vegetarian main.

Ingredients:

• 6 cups whole wheat bread cubes, cubed and dried
• 2 tablespoons olive oil
• 1 onion, diced
• 2 medium zucchinis, grated
• 2 garlic cloves, minced
• 1/2 cup grated parmesan cheese
• 1 teaspoon dried oregano
• 1/2 teaspoon black pepper
• 1 1/2 cups low-sodium vegetable broth
• 1/4 cup fresh basil, chopped

Directions:

1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. In a skillet, heat olive oil over medium heat. Add the diced onion and sauté for 5 minutes until softened.
3. Add the grated zucchini and cook for another 3-4 minutes until tender and most of the moisture has evaporated.
4. Stir in the minced garlic, oregano, black pepper, and parmesan cheese. Cook for an additional 2 minutes.
5. In a large mixing bowl, combine the dried bread cubes with the zucchini mixture. Pour the low-sodium vegetable broth over the bread and stir to combine, ensuring the bread is evenly moistened.
6. Transfer the stuffing into the prepared baking dish. Cover with foil and bake for 25 minutes. Remove the foil and bake for another 10 minutes to allow the top to crisp.
7. Garnish with fresh basil before serving.

This Low Sodium Zucchini & Parmesan Stuffing is light, flavorful, and full of fresh ingredients. The zucchini adds moisture and a delicate flavor, while the parmesan provides a rich, savory depth that doesn’t rely on added salt. With whole wheat bread and low-sodium broth, it’s both healthy and satisfying. This stuffing is a great option for those looking for a lighter, vegetable-focused side dish that still packs a punch of flavor. It pairs wonderfully with grilled or roasted meats, offering a refreshing and heart-healthy alternative to traditional stuffing.

Low Sodium Sage & Onion Stuffing

The classic combination of sage and onion is the heart of this Low Sodium Sage & Onion Stuffing. A fragrant and savory stuffing that brings warmth to your Sunday meal, this recipe uses fresh sage and onions to infuse the bread with deep, comforting flavors. Whole wheat bread adds fiber and texture, and the use of low-sodium vegetable broth ensures it’s both delicious and heart-healthy. It’s a timeless side dish that pairs perfectly with any roast or poultry, making it a perfect addition to a Sunday feast.

Ingredients:

• 6 cups whole wheat bread cubes, cubed and dried
• 2 tablespoons olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 2 tablespoons fresh sage, chopped
• 1/2 teaspoon black pepper
• 1 1/2 cups low-sodium vegetable broth
• 1/4 cup fresh parsley, chopped

Directions:

1. Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. In a large skillet, heat olive oil over medium heat. Add the diced onion and cook for about 5 minutes until softened.
3. Add the garlic and fresh sage to the skillet, cooking for another 2-3 minutes to release the aromatic flavors.
4. In a large bowl, combine the dried bread cubes with the onion and sage mixture. Season with black pepper.
5. Slowly pour the low-sodium vegetable broth over the bread, stirring to evenly moisten the mixture.
6. Transfer the stuffing to the prepared baking dish. Cover with foil and bake for 25 minutes, then remove the foil and bake for another 10 minutes to allow the top to crisp.
7. Garnish with fresh parsley before serving.

This Low Sodium Sage & Onion Stuffing is an easy, flavorful, and heart-healthy dish that evokes the comfort of traditional stuffing without the high sodium content. The fresh sage and onions infuse the bread with aromatic, savory flavors, while the whole wheat bread and low-sodium broth keep it light and nutritious. This stuffing is perfect for pairing with a roast, turkey, or any Sunday meal, bringing both flavor and health-conscious benefits to the table.

Low Sodium Apple & Celery Stuffing

The Low Sodium Apple & Celery Stuffing is a vibrant and flavorful stuffing that adds a touch of sweetness and freshness to your Sunday meal. With the crispness of apples and the mild crunch of celery, this stuffing offers a delightful balance of savory and sweet. The use of low-sodium broth and whole wheat bread makes it both healthier and satisfying. Perfect for pairing with pork, chicken, or a vegetarian main course, this stuffing is an excellent choice for those seeking a light but flavorful side dish.

Ingredients:

• 6 cups whole wheat bread cubes, cubed and dried
• 2 tablespoons olive oil
• 2 apples, peeled and diced
• 2 celery stalks, diced
• 1 onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cinnamon
• 1/2 teaspoon black pepper
• 1 1/2 cups low-sodium vegetable broth
• 1/4 cup fresh thyme, chopped

Directions:

1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. Heat the olive oil in a large skillet over medium heat. Add the diced onion, celery, and apples, sautéing for about 5 minutes until softened.
3. Stir in the minced garlic, ground cinnamon, and black pepper. Cook for another 2 minutes, allowing the flavors to combine.
4. In a large mixing bowl, combine the dried bread cubes with the apple and celery mixture. Pour the low-sodium vegetable broth over the bread and stir to ensure the bread is evenly moistened.
5. Transfer the stuffing to the prepared baking dish. Cover with foil and bake for 25 minutes, then remove the foil and bake for another 10 minutes to allow the top to crisp.
6. Garnish with fresh thyme before serving.

This Low Sodium Apple & Celery Stuffing strikes a wonderful balance between savory and sweet, making it a standout side dish for any Sunday dinner. The crisp apples and fresh celery create a refreshing texture, while the whole wheat bread adds heartiness. By using low-sodium broth and fresh thyme, this recipe offers a healthy and flavorful alternative to traditional stuffing. It’s perfect for pairing with poultry, pork, or even a vegetarian meal, providing both nutrition and taste in every bite.

Low Sodium Spinach & Feta Stuffing

For a Mediterranean twist on your stuffing, this Low Sodium Spinach & Feta Stuffing brings together the freshness of spinach and the creamy tang of feta cheese. The low-sodium vegetable broth and whole wheat bread provide a wholesome base, while the combination of spinach, garlic, and feta infuses the stuffing with bold, savory flavors. This healthy stuffing is perfect for a lighter Sunday meal or as a side to roasted meats, offering a unique and nutritious take on a classic dish.

Ingredients:

• 6 cups whole wheat bread cubes, cubed and dried
• 2 tablespoons olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 4 cups fresh spinach, chopped
• 1/2 cup crumbled feta cheese
• 1/2 teaspoon black pepper
• 1 1/2 cups low-sodium vegetable broth
• 1/4 cup fresh dill, chopped

Directions:

1. Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. In a large skillet, heat olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until softened.
3. Add the minced garlic and chopped spinach to the skillet. Cook for 3-4 minutes until the spinach wilts and releases moisture.
4. In a large mixing bowl, combine the dried bread cubes with the spinach mixture, crumbled feta, and black pepper.
5. Slowly pour the low-sodium vegetable broth over the bread and spinach mixture, stirring to combine until the bread is moistened.
6. Transfer the stuffing to the prepared baking dish. Cover with foil and bake for 25 minutes, then remove the foil and bake for an additional 10 minutes to allow the top to crisp.
7. Garnish with fresh dill before serving.

This Low Sodium Spinach & Feta Stuffing offers a fresh and vibrant flavor profile that will elevate your Sunday meal. The spinach provides a nutritious green element, while the feta cheese gives the stuffing a creamy, savory richness. With the use of whole wheat bread and low-sodium vegetable broth, this dish is both healthy and satisfying. It’s an ideal pairing for grilled meats, roast chicken, or even a vegetarian main, delivering a Mediterranean-inspired stuffing that’s sure to impress.

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