Close Menu
Today's Dietitian MagazineToday's Dietitian Magazine
  • Magazine
    • Current Issue
    • Issue Archive
    • Subscribe
  • Articles
    • Heart Health
    • Diabetes
    • Food Allergies
    • Nutrition Support
    • Supplements
    • Weight Management
    • Sustainability
    • Foodservice
    • Nutrition by Age
    • Professional Growth
  • Continuing Education
  • Symposium
  • Enewsletter
  • More
    • Events
    • Careers
    • Guides & Showcases
    • Toolkits
    • Gift Shop
    • Resources
    • Reprints
    • Writers’ Guidelines

Newsletter Signup

Facebook X (Twitter) Instagram LinkedIn
Trending
  • Life After Antiobesity Medications
  • Preventing and Treating Diabetic Retinopathy
  • Popular Herbal Supplements for Athletes
  • The Impact of Regenerative Agriculture
  • CPE Monthly: The Influence of Omega-3 Fatty Acids on Inflammatory Markers in Metabolic Syndrome
  • Editor’s Spot: Sculpting Behavior
  • Education: Nudging Healthier Habits
  • Food for Thought: Which Processed Foods Deserve a Spot on Your Plate?
  • About
  • Advertise
  • Contact
Facebook X (Twitter) Instagram LinkedIn Threads
Today's Dietitian MagazineToday's Dietitian Magazine
CURRENT ISSUE
October 2025
Subscribe
  • Magazine
    • Current Issue
    • Issue Archive
    • Subscribe
  • Articles
    • Heart Health
    • Diabetes
    • Food Allergies
    • Nutrition Support
    • Supplements
    • Weight Management
    • Sustainability
    • Foodservice
    • Nutrition by Age
    • Professional Growth
  • Continuing Education
  • Symposium
  • Enewsletter
  • More
    • Events
    • Careers
    • Guides & Showcases
    • Toolkits
    • Gift Shop
    • Resources
    • Reprints
    • Writers’ Guidelines
Today's Dietitian MagazineToday's Dietitian Magazine
Home » Savory Stuffing — Classic Holiday Flavor Without the Classic Holiday Guilt

Savory Stuffing — Classic Holiday Flavor Without the Classic Holiday Guilt

Today's DietitianToday's Dietitian4 Mins ReadNovember 1, 2014
Share Facebook Twitter LinkedIn Threads Email Copy Link
Share
Facebook Twitter LinkedIn Threads Email Copy Link

By Grace Dickinson
Today’s Dietitian
Vol. 16 No. 11 P. 66

Stuffing: It gets my mouth watering every time.

When I approach the holiday dinner table, I take my seat with good intentions. I devote half my plate to the vegetables on the evening’s menu and do my best to keep moderation in mind when adding more food. I chew slowly and take time to socialize with family and friends. I say “no” to the breadbasket and “yes” to my glass of water. I take all the calculated steps to eat healthfully and watch my portions.

However, in the end, I lose my willpower. The stuffing in that festive holiday serving dish calls my name for the second time. Its irresistible savory spices somehow persuade me to reach for another helping, and my fork gives in. Afterward, I’m left feeling exactly what its name implies: stuffed.

Stuffing, or dressing as some call it, always has been my weakness during the holidays, and I’m sure I’m not alone. It isn’t the healthiest item on the table. Depending on who makes it, it can contain ingredients ranging from beef sausage to pork bacon, a heavy dose of butter, salt, and white bread. Once the holiday season ends, I usually don’t eat it again until the following year.

Recently, I asked myself, “Does the lack of stuffing in my diet lead me to eat too much of it when it finally makes an appearance during the holidays?” This question led me to create a healthier version, one that wouldn’t just help avoid that uncomfortable feeling of being stuffed, but be worthy of preparing throughout the year.

In the following recipe, quinoa takes the place of bread for added fiber and protein, while creamy butternut squash adds a colorful splash of vegetables and other nutrients. Flavored with the same traditional spices, along with cranberries and toasted pecans, it’s likely you’ll still want to reach for seconds. But the good news is that this lighter stuffing has double the nutritional value of its traditional counterpart, so sneaking an extra spoonful may not be such a horrible idea.

— Grace Dickinson is a photo enthusiast, food blogger, and recipe developer for FoodFitnessFreshAir.com.

Quinoa Stuffing With Butternut Squash, Cranberries, and Toasted Pecans

A lighter and significantly healthier version of a classic holiday dish, this quinoa stuffing has all the same spices as its traditional cousin so you’ll be just as satisfied with its flavor. Feel free to cut the recipe in half for a family weeknight dish you can enjoy guilt-free all year round.

Serves 12 as a side dish

Ingredients
2 cups red quinoa
5 cups vegetable stock
1 tsp salt
2 T extra virgin olive oil, divided, plus more to grease baking dish
11/2 cups butternut squash, diced
3 garlic cloves, minced
1 medium onion, finely chopped
1 cup celery, diced
11/4 tsp dried sage
2 T fresh thyme leaves
1/2 tsp ground black pepper
3/4 cup pecans, toasted, and coarsely chopped
1/3 cup dried cranberries

Directions
1. Bring quinoa, vegetable stock, and salt to a boil. Cover and reduce heat to simmer. Cook 25 to 30 minutes, or until quinoa is tender and vegetable stock is absorbed.

2. Heat 1 T of oil over medium-high heat in a large skillet. Sauté squash, stirring often, until tender and lightly browned, 15 to 20 minutes. Transfer to a bowl. Turn heat down to medium and add remaining oil, garlic, onion, and celery. Cook until the onion begins to soften, about 3 minutes, and then add sage, thyme, and pepper. Cook, stirring often, for 3 to 6 minutes, until the onion is completely tender and the celery is just tender. Transfer to the bowl with the squash.

3. Add the quinoa and the remaining ingredients, and stir together. Adjust salt and pepper, to taste.

4. Preheat oven to 325˚ F.

5. Line a baking dish with aluminum foil, and grease with oil. Add squash and quinoa mix to the dish, and cover with foil. Bake 20 to 30 minutes, until top gets crispy. Serve.

Nutrient Analysis per serving
Calories: 172; Total fat: 9 g; Sat fat: 4 g; Trans fat: 0 g; Cholesterol: 0 mg; Sodium: 440 mg; Total carbohydrate: 20 g; Dietary fiber: 7 g; Sugar: 1 g; Protein: 5 g

Share. Facebook Twitter LinkedIn Threads Email Copy Link
Previous ArticleExpert Gives Tips for a Healthy Halloween
Next Article Apples and Butternut Squash — A Dynamic Pairing in This Naturally Creamy Holiday Soup
Today's Dietitian

Related Posts

November 2014

Get Fit With Fido

November 1, 2014
November 2014

Gluten-Free Travel — Finding the Right Foods to Eat While on the Road

November 1, 2014
November 2014

Understanding Orthorexia — When Healthful Eating Becomes an Obsession

November 1, 2014
Featured Toolkits
View All
The Beef Nutrition Education Hub
Sponsored By
The Beef Nutrition Education Hub
U.S. Soy Dietitian Toolkit
Sponsored By
U.S. Soy
Canned Beans Modular Toolkit
Sponsored By
Canned Beans

Featured Guides & Showcases

View All

2025 Wellness & Prevention Resource Guide
2025 March Product Spotlight
2025 May Product Spotlight
2025 June/July Product Spotlight

Newsletter Signup

Social Media
  • Facebook
  • X
  • Instagram
  • LinkedIn

The leading independent source for news, information, research, and industry trends among the nation’s influential community of nutrition professionals.

1721 Valley Forge Road #486, Valley Forge, PA 19481
Phone: 1-800-278-4400

Facebook X (Twitter) Instagram LinkedIn Threads

Newsletter Signup

  • Home
  • Subscribe
  • About
  • Contact
  • Advertise
  • Privacy Policy
  • Terms & Conditions
© 2025 Great Valley Publishing Company. All rights reserved.

Type above and press Enter to search. Press Esc to cancel.