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.
Ingredients
- 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
Directions
- 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).
Nutrition Facts
16 servings per container
Serving Size 134 g
| Amount per serving | ||
|---|---|---|
| Calories | 120 | |
| % Daily Value* | ||
| Total Fat 3.5g | 5% | |
| Saturated Fat 0.5g | 4% | |
| Trans Fat 0g | ||
| Polyunsaturated Fat 1g | ||
| Monounsaturated Fat 1.5g | ||
| Cholesterol 10mg | 3% | |
| Sodium 310mg | 13% | |
| Total Carbohydrate 20g | 7% | |
| Dietary Fiber 3.5g | 12% | |
| Total Sugars 4g | ||
| Includes 2g Added Sugars | 4% | |
| Sugar Alcohol 0g | ||
| Other Carbohydrate 2g | ||
| Protein 5g | ||
| Vitamin D 0.3mcg | 2% | |
| Calcium 61mg | 4% | |
| Iron 1.4mg | 8% | |
| Potassium 215mg | 4% | |
| Vitamin A 43.7mcg | 4% | |
| Vitamin C 8.1mg | 8% | |
| Vitamin E 0.5mg | 4% | |
| Vitamin K 76.9mcg | 60% | |
| Thiamin 0.1mg | 6% | |
| Riboflavin 0.2mg | 15% | |
| Niacin 2mg | 10% | |
| Vitamin B6 0.2mg | 8% | |
| Folate 27.1mcg | 7% | |
| Vitamin B12 0.1mcg | 4% | |
| Biotin 1.1mcg | 4% | |
| Chloride 25.4mg | 2% | |
| Pantothenate 0.6mg | 10% | |
| Phosphorus 65.8mg | 6% | |
| Iodine 4.4mcg | 2% | |
| Magnesium 16.3mg | 4% | |
| Zinc 0.5mg | 4% | |
| Selenium 3.3mcg | 6% | |
| Copper 0.1mg | 10% | |
| Manganese 0.2mg | 8% | |
| Chromium 0.1mcg | 0% | |
| Molybdenum 2.1mcg | 4% | |
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Low Sodium Chicken Broth (chicken Broth (filtered Water, Chicken Stock, Sea Salt), Chicken Flavor, Onion Powder, Potato Flour, Yeast Extract, Garlic Powder, Flavor, Turmeric And Flavor), Shiitake Mushroom, Whole Grain White Bread (whole Wheat Flour, Unbromated Unbleached Enriched Wheat Flour (flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamin Mononitrate (vitamin B1), Riboflavin (vitamin B2), Folic Acid), Water, High Fructose Corn Syrup, Oat Fiber, Yeast, Wheat Gluten, Contains 2 Percent Or Less Of: Soybean Oil, Butter (adds A Trivial Amount Of Cholesterol), Nonfat Milk (adds A Trivial Amount Of Cholesterol), Honey, Salt, Calcium Propionate (to Retard Spoilage), Datem (dough Conditioner), Vegetable Mono And Diglycerides, Soy Lecithin And Enzymes), Leeks, Celery, Skim Milk, Parsley, Eggs, Egg Whites, Olive Oil, Chives, Salt, Thyme, Sage, Rosemary, Black Pepper.
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