Stuffing is a traditional holiday dish that is often loaded with refined carbohydrates and unhealthy fat. This version has the familiar flavors, but replaces some of the bread with lower-calorie, protein-rich mushrooms and brown rice for extra fiber.
Yield: 6 servings
Preparation time: 15 minutes
Baking time: 20 minutes
- 1 tbsp olive oil
- ¾ cup chopped onion
- 2 cloves garlic, minced
- 3 cups sliced white button mushrooms
- 3 ½ cups whole grain bread cubes
- 1 cup unsalted chicken or vegetable stock
- 1 cup cooked brown rice
- ¼ cup chopped fresh parsley
- ½ tsp poultry seasoning
- ½ tsp fine ground sea salt
- ¼ tsp ground black pepper
- In a large, deep skillet, heat the oil over medium-high. Add the onion and garlic and cook for 3 minutes, stir in the mushrooms and cook for 5 to 7 more minutes, until all vegetables are browned and softened.
- Reduce the heat to low and add the bread cubes. Pour in the stock and stir to saturate the bread, breaking it up into small pieces. Remove from the heat.
- Preheat the oven to 375 degrees F. Spray a baking dish, about 10 x 7 inches, with non-stick cooking spray.
- Stir the cooked rice, parsley, poultry seasoning, salt and pepper into the skillet.
- Transfer the stuffing to the prepared baking dish and press firmly to smooth the surface. Bake for 20 minutes, until the top is browned and edges are crisp. Serve warm.