of my readers asked me if I knew of a clean eating stuffing recipe for
Thanksgiving so I scoured my books and magazines and guess what, I
found one! So here it is Valerie:
1 (680g) loaf whole-wheat sourdough bread or regular whole wheat bread
1 Tbsp. olive oil
1 lb. portobello mushrooms, cut into 1/2 inch pieces
1 cup carrots, finely chopped
1 cup celery, finely chopped
1 large leek, trimmed, halved lengthwise and chopped
1/2 cup low-sodium chicken or vegetable broth
1 tsp. fresh ground black pepper
1-1/2 tsp. dried thyme
1 tsp. dried rosemary
1 tsp. chili powder
1 tsp. onion powder
1/2 tsp. sea salt
oven to 350 degrees. Cut crust off of bread and save in freezer for
later use (like bread crumbs). Cut remaining bread into 3/4 inch cubes.
Spread bread cubes out in a single layer on 2 rimmed cookie sheets.
Bake for 10 minutes or until lightly toasted, tossing halfway through.
Transfer to a very large bowl.
Heat 1/2 Tbsp. oil in a large skillet over medium heat. Add mushrooms
and cook, stirring often, until tender and lightly browned, 8 to 10
minutes. Add mushrooms to bowl with bread. Wipe out skillet with paper
towel and heat remaining oil on medium-high heat. Add carrots, celery
and leek. Cook until vegetables are tender and lightly browned, 8 to 10
minutes. Add to bread bowl.
Add remaining ingredients to bread bowl and stir gently to combine.
Bread should be moist, not dry or soggy. Cool completely before
stuffing turkey, about 1-1/2 hours.
If you'd rather not stuff the turkey, You can bake the stuffing
separately: Bring stuffing to room temperature and, when the turkey
finishes cooking Raise oven temperature to 400 degrees. Coat a large
(about 9x13 in.) baking dish with olive oil cooking spray and add
stuffing. Cover tightly with foil and bake for 20 minutes. Remove foil
and bake an additional 10-15 minutes, or until lightly browned.
per 1/2 cup serving: Calories:150, Total Fat: 3g, Sat. Fat 0g, Carbs:
28g, Fiber: 5g, Sugars: 5g, Protein: 6g, Sodium: 360mg, Cholesterol: 0mg