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


Recipe Summary test

25 mins
1 hr 20 mins


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

2/3 cup
108 calories; protein 5.6g; carbohydrates 13g; dietary fiber 4.1g; sugars 3.2g; fat 3.8g; saturated fat 2g; cholesterol 8.1mg; vitamin a iu 1776.1IU; vitamin c 9mg; folate 10.5mcg; calcium 65.6mg; iron 1.5mg; magnesium 4.8mg; potassium 111mg; sodium 227mg.

1 starch, 1/2 fat, 1/2 lean protein