Carrot-Mushroom Stuffing

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Carrot-Mushroom Stuffing
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
total:
1 hr 10 mins
active:
25 mins
Servings:
12
Servings:
12
Carrot-Mushroom Stuffing

Ingredients

Directions

  • 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.

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  • 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

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.)

Tips

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

Serving Size:
3/4 cup
Per Serving:
110 calories; protein 4.6g; carbohydrates 14.7g; dietary fiber 3g; soluble fiber 0.5g; insoluble fiber 1.6g; sugars 3.4g; monosaccharides 1g; disaccharides 1.4g; other carbs 8.3g; fat 3.1g; saturated fat 0.5g; mono fat 1.8g; poly fat 0.6g; cholesterol 0.3mg; water 115.8g; ash 0.8g; vitamin a iu 4622.6IU; vitamin a re 462.1RE; vitamin a carotenoid 462.1RE; vitamin a retinol 0RE; vitamin a carotene 2294.2mcg; vitamin b1 thiamin 0.1mg; vitamin b2 riboflavin 0mg; vitamin b3 niacin 1mg; niacin equivalents 1.4mg; vitamin b6 0.1mg; vitamin b12 0mcg; vitamin c 4.2mg; vitamin e alpha equivalents 0.6mg; vitamin e iu 0.9IU; vitamin e mg 0.6mg; folate 20mcg; vitamin k 9.8mcg; pantothenic acid 0.1mg; calcium 30.4mg; copper 0.1mg; iron 1.8mg; magnesium 18.2mg; manganese 0.4mg; phosphorus 52mg; potassium 138.8mg; selenium 5.8mcg; sodium 163mg; zinc 0.4mg; 40 butyric 0g; 60 caprioc 0g; 80 caprylic 0g; 100 capric 0g; 120 lauric 0g; 140 myristic 0g; 160 palmitic 0.3g; 180 stearic 0.1g; 161 palmitol 0g; 181 oleic 1.9g; 201 eicosen 0g; 221 erucic 0g; 182 linoleic 0.4g; 183 linolenic 0g; 184 stearidon 0g; 204 arachidon 0g; 205 epa 0g; 225 dpa 0g; 226 dha 0g; omega 3 fatty acid 0.1g; omega 6 fatty acid 0.5g; alanine 0.1g; arginine 0.1g; cystine 0g; glycine 0.1g; histidine 0g; isoleucine 0.1g; leucine 0.1g; lysine 0.1g; methionine 0g; phenylalanine 0.1g; proline 0.2g; serine 0.1g; threonine 0.1g; tryptophan 0g; tyrosine 0.1g; valine 0.1g; alcohol 0g; caffeine 0mg; pyramid fat 0; exchange fat 0; energy 77.1kcal; aspartic acid 0.1g; glutamic acid 0.6g; phytosterols 8.3mg; thiamin 0.1mg; riboflavin 0.1mg; trans fatty acid 0g; pyramid vegetables 0; exchange vegetables 0; biotin 2mcg; iodine 0mcg; vitamin d iu 0IU; vitamin d mcg 0mcg; chromium 0.1mcg; fluoride 0.9mg; pyramid bread 0; exchange starch 0; boron 71mg; molybdenum 1.4mcg.
© Copyright 2022 EatingWell. All rights reserved. Printed from https://www.eatingwell.com 05/25/2022
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