Considering how high in carbs this dish is, nutrition expert Leah Kaufman advises switching breads. “I would exchange white bread for 100% whole-wheat bread to increase fiber,” she says. The added fiber will promote satiety, which will prevent overeating. Similar to the mashed potatoes, the use of butter increases the saturated fat content. “I would substitute the butter for olive oil; 1Tbsp of butter equals 2tsp of olive or vegetable oil,” she says.
Healthy: Swap white bread for wheat bread (increase fiber from 0.5g to 2g).
Healthier: Swap white bread for wheat bread, and replace butter with olive oil (cuts 4g of saturated fat).
Healthiest: Swap white bread for wheat bread and exclude butter/oil completely (cut 72 calories and 7g of saturated fat).
Nutrition (per serving)
333 calories; 13.6g fat; 7.8g saturated fat; 47.4g carbohydrates; 6.1g protein
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Makes 16 servings
- 7 medium potatoes, peeled and cubed
- 1 cup butter, melted and divided
- 2 (1-lb) loaves white bread, torn into pieces
- 1 1/2 medium onions, chopped
- 5 Tbsp dried summer savory
- Salt and pepper to taste
How to make it
Place the potatoes in a large pot, and fill with enough lightly salted water to cover. Bring to a boil, and cook until tender, about 10 minutes. Drain, mash with 1/4 cup of butter, and set aside.
In a large bowl, mix together the bread, onions, savory, salt, and pepper. Stir in the mashed potatoes, while drizzling in the remaining butter. The mixture should become the texture of biscuit dough. Stuff turkey just before roasting. Place any leftover stuffing in a bowl in the refrigerator for later.