This bread stuffing has more than your basic celery and onion--you'll love the unexpected addition of mushrooms, red pepper, carrots and water chestnuts! And while it's the perfect addition to your holiday menu, it's also a great choice for serving with chicken or fish any night of the week. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 325 degrees F. Melt butter in a large skillet over medium heat. Add mushrooms, celery, onion, bell pepper and garlic. Cook 6 to 8 minutes or until vegetables are tender, stirring occasionally. Remove from heat. Stir in sage, ground pepper and, if desired, crushed red pepper.

  • Combine bread cubes, water chestnuts and carrots in a very large bowl. Add mushroom mixture; toss to combine. Add broth and egg, tossing lightly to combine. Spoon into a 3-quart casserole.

  • Bake, covered with foil, 50 to 55 minutes or until an instant-read thermometer inserted in the center registers 160 degrees F.


Tip: To make dried bread cubes, preheat oven to 300 degrees F. Spread bread cubes in a shallow roasting pan. Bake 10 to 15 minutes or until cubes are dry, stirring twice; cool. Cubes will continue to dry and crisp as they cool. (Or let bread cubes stand, loosely covered, at room temperature 8 to 12 hours.)

Nutrition Facts

108 calories; 3.8 g total fat; 2 g saturated fat; 8 mg cholesterol; 227 mg sodium. 111 mg potassium; 13 g carbohydrates; 4.1 g fiber; 3 g sugar; 5.6 g protein; 1776 IU vitamin a iu; 9 mg vitamin c; 11 mcg folate; 66 mg calcium; 2 mg iron; 5 mg magnesium;