This recipe adds shiitake mushrooms and soy sauce to store-bought herb stuffing mix for a fresh, Asian-inspired spin on classic stuffing.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 325 degrees Fahrenheit. Heat oil in a large skillet over medium heat. Add mushrooms. Cook for 5 to 8 minutes or just until tender, stirring occasionally. Add green onions for the last 1 minute of cooking. Remove from heat. Stir in soy sauce, oregano, rosemary and pepper.

  • In a very large bowl, combine mushroom mixture, bread cubes and carrots. Drizzle with enough of the broth to moisten.

  • Place stuffing in an ungreased 2- to 2-1/2-quart au gratin or baking dish. Bake, covered, for 45 to 55 minutes or until heated through. (Or to use to stuff a 10- to 12-pound turkey, prepare as above, except use 3/4 to 1 cup broth instead of 1 to 1 1/4 cups broth. Spoon lightly into turkey neck and body cavities; do not pack. Internal temperature of stuffing should register 165 degrees Fahrenheit on an instant-read thermometer.)


Tips: To Make Ahead: Prepare as directed through step 2. Place in a 2- to 2-1/2-quart au gratin or baking dish. Cover and chill up to 24 hours. Preheat oven to 325 degrees Fahrenheit. Bake casserole, covered, for 60 to 70 minutes or until heated through. (For safety reasons, do not make ahead if planning to use for stuffing a turkey.)

To dry whole-grain bread: Cut enough slices of whole-grain bread into 1/2-inch cubes to equal 8 cups (10 to 12 slices). Spread out in a shallow baking pan. Bake, uncovered, at 300 degrees Fahrenheit for about 15 minutes or until dry and crisp, stirring twice. Cool. You should have about 6 cups dried bread cubes.

Nutrition Facts

109.8 calories; protein 4.6g 9% DV; carbohydrates 14.7g 5% DV; dietary fiber 3g 12% DV; soluble fiber 0.5g; insoluble fiber 1.6g; sugars 3.4g; monosaccharides 1g; disaccharides 1.4g; other carbs 8.3g; fat 3.1g 5% DV; saturated fat 0.5g 3% DV; mono fat 1.8g; poly fat 0.6g; cholesterol 0.3mg; water 115.8g; ash 0.8g; vitamin a iu 4622.6IU 92% DV; vitamin a re 462.1RE; vitamin a carotenoid 462.1RE; vitamin a retinolRE; vitamin a carotene 2294.2mcg; vitamin b1 thiamin 0.1mg; vitamin b2 riboflavinmg; vitamin b3 niacin 1mg; niacin equivalents 1.4mg 7% DV; vitamin b6 0.1mg 4% DV; vitamin b12mcg; vitamin c 4.2mg 7% DV; vitamin e alpha equivalents 0.6mg; vitamin e iu 0.9IU 3% DV; vitamin e mg 0.6mg; folate 20mcg 5% DV; vitamin k 9.8mcg 12% DV; pantothenic acid 0.1mg 1% DV; calcium 30.4mg 3% DV; copper 0.1mg 3% DV; iron 1.8mg 10% DV; magnesium 18.2mg 5% DV; manganese 0.4mg 20% DV; phosphorus 52mg 5% DV; potassium 138.8mg 4% DV; selenium 5.8mcg 8% DV; sodium 163mg 7% DV; zinc 0.4mg 3% DV; 40 butyricg; 60 capriocg; 80 caprylicg; 100 capricg; 120 lauricg; 140 myristicg; 160 palmitic 0.3g; 180 stearic 0.1g; 161 palmitolg; 181 oleic 1.9g; 201 eicoseng; 221 erucicg; 182 linoleic 0.4g; 183 linolenicg; 184 stearidong; 204 arachidong; 205 epag; 225 dpag; 226 dhag; omega 3 fatty acid 0.1g; omega 6 fatty acid 0.5g; alanine 0.1g; arginine 0.1g; cystineg; glycine 0.1g; histidineg; isoleucine 0.1g; leucine 0.1g; lysine 0.1g; methionineg; phenylalanine 0.1g; proline 0.2g; serine 0.1g; threonine 0.1g; tryptophang; tyrosine 0.1g; valine 0.1g; alcoholg; caffeinemg; pyramid fat; exchange fat; energy 77.1kcal; aspartic acid 0.1g; glutamic acid 0.6g; phytosterols 8.3mg; thiamin 0.1mg 7% DV; riboflavin 0.1mg 5% DV; trans fatty acidg; pyramid vegetables; exchange vegetables; biotin 2mcg 1% DV; iodinemcg; vitamin d iuIU; vitamin d mcgmcg; chromium 0.1mcg; fluoride 0.9mg; pyramid bread; exchange starch; boron 71mg; molybdenum 1.4mcg 2% DV.