You've gotta have stuffing at Thanksgiving. It's tradition. But stuffing is made from bread. Bread is loaded with carbs. If white bread is used, it's processed. And many stuffing mixes contain a ton of sodium. Not exactly the healthiest thing on the table. But you can enjoy a healthier version of it, if you make your own and use the right ingredients.

Here's a recipe for stuffing (or dressing, as they call it in some parts of the country), made with whole grain, organic bread and low fat ingredients. It comes from the bakers at The Baker Organic, who use only the finest whole grains, stone ground by them, right at the bakery. They also let the dough rise naturally, meaning no chemical yeast enhancers are used. The resulting bread tastes like nothing you find in the supermarket. And this stuffing is nothing you'd get out of a box. The bread used is The Baker Organic Yoga Bread, which contains cranberries, sunflower seeds and pumpkin seeds, which gives it a helluva lot more flavor than white bread stuffing. The health conscious people at the table won't be the only ones who love it.

To get bread from The Baker Organic go to www.thebakerorganic.com

Whole Grain Stuffing
Makes 8-10 servings 3 quart casserole dish, coated with butter or sprayed with canola
cooking spray
2 tablespoons unsalted butter or olive oil
1 cup finely chopped onion
2 tablespoons chopped shallots
3⁄4 cup chopped celery
2 tablespoons chopped fresh sage
1 teaspoon fresh thyme leaves
2 teaspoons dry poultry seasoning (whole leave, not powder)
8 cups of The Baker Organic Yogi Bread, torn or cut into 1-inch cubes,
stale (or dried in a 200-degree warm oven)
1⁄4 cup minced fresh parsley
2 1⁄2-3 cups vegetable, chicken or turkey stock
Salt and pepper to taste
Additional butter

1 - Preheat oven to 350 Degrees
Sautee onions, shallots, and celery in butter or oil until onions are
golden and soft. Add sage, thyme, and poultry seasoning and cook for 1
minute.

2 - In a large bowl combine onion mixture, bread and parsley. Heat stock
until almost boiling. Add hot stock to bread mixture. Mix well and add
additional stock if you prefer a wetter stuffing. Add salt and pepper to
taste.

3 - Loosely pack the stuffing in the prepared pan and cooked uncovered
until the top forms a crust, about 30 minutes. Drizzle 1-2 tablespoons
of melted butter over the top and bake another 15-20 minutes. Serve
immediately.