A few years ago, our expert chef created this excellent stuffing to prove that you can eat healthy during the holidays without compromising on flavor. Based around white whole wheat bread and filled with meaty fried shitake mushrooms and stuffing’s best friend, celery, you’ll find this flavorful dish to be well worth your time: for taste, texture and nutrition.
This recipe makes a stuffing that is crunchy on top and moist inside. If your family prefers crunchier or drier stuffing, make individual servings in muffin cups for the maximum amount of crunchy edge bits.
Servings: 16 (134 G)
Prep Time: 1 hour
Cook Time: 1 hour 30 min.
- 3 cups chopped leeks
- 1½ cups diced celery
- 1 lb. shiitake mushrooms, sliced
- 2 Tbsp. olive oil, divided
- 1 tsp. salt, divided
- 2 cups low-sodium chicken broth
- 1 Tbsp. chopped fresh thyme
- 2 tsp. chopped fresh rosemary
- 2 tsp. chopped fresh sage
- 1 cup chopped fresh parsley
- ¼ cup chopped fresh chives
- ½ tsp. pepper
- 1 egg
- 1 egg white
- ½ cup skim milk
- 1 (1 lb.) loaf white whole wheat bread, cubed
- Preheat oven to 350ºF. Coat a 9″ x 13″ baking pan with cooking spray.
- In a 12″ non-stick sauté pan, sauté the shiitake mushrooms in 1 tablespoon olive oil over medium-high heat until browned and moisture has evaporated (6-8 minutes).
- Add ¼ teaspoon salt, reduce heat to medium, and stirring frequently, continue cooking until mushrooms are dark brown and caramelized (6-8 minutes). Move the mushrooms to a large bowl and set aside.
- To the same pan, add remaining 1 tablespoon olive oil. Sauté leeks and celery with ½ teaspoon salt until soft (6-7 minutes). Transfer to bowl with mushrooms.
- In the same pan, add stock, thyme, rosemary, and sage and simmer for 1 minute.
- Transfer stock to the bowl of vegetables. Stir in the parsley, chives, and pepper. Set aside.
- Beat the egg and egg white together with milk and remaining ¼ teaspoon salt. Stir egg/milk mixture and bread into the vegetables. Transfer to prepared baking dish and bake until set and brown (30-35 minutes).