Here are tips for creating high-flavor, low-fat, low-calorie stuffings for vegetables:
– Allow approximately 1/4 pound ground meat or poultry per serving.
– Any leftover meat or poultry can be used, cooked or uncooked. It must be ground or finely chopped.
– As a filling, use bread soaked in skim milk, tomato or V8 juice or stock.
– Include something in the onion family; garlic is especially flavorful. For maximum flavor, your choice should be sauteed before being adding to the stuffing mixture: onions, 3 to 5 minutes; shallots, 2 to 3 minutes; garlic, 1 minute.
– Be generous with your use of herbs, especially fresh ones if possible. Chives, thyme, oregano, marjoram, rosemary and basil are especially good.
– Spices will enhance the flavor greatly but must be used with discretion, as just a little too much can overwhelm. Besides salt and pepper, judiciously try a little nutmeg, allspice, cinnamon or even curry.
– It is always a wise idea to taste-test a stuffing or filling before using it. In a non-stick pan, saute a teaspoonful, like a little hamburger, let cool a bit, then taste. Add salt, pepper and/or more of any of your favorite herbs, spices or garlic from the recipe if you believe it needs more flavor.
