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Loaded Bread Stuffing
1 h 20 m
Diabetic Living Magazine
“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.”
12 cups light whole-wheat bread cut into 1-inch pieces and dried (see Tip)
1 (8 ounce) can water chestnuts, drained and chopped
1 cup coarsely shredded carrots (2 medium)
1 (14.5 ounce) can reduced-sodium chicken broth
½ cup refrigerated or frozen egg product, thawed or 2 eggs, lightly beaten
1Preheat oven to 325°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.
2Combine 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.
3Bake, covered with foil, 50 to 55 minutes or until an instant-read thermometer inserted in the center registers 160°F.
Tip: To make dried bread cubes, preheat oven to 300°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.)