Saturday, November 21, 2015

Healthy Thanksgiving: Carrot-Mushroom Stuffing, Diabetic Friendly!

It can be hard during the holidays to cook for everyone, especially those with diatry restrictions, however keeping healthy during the holidays is important, and if you can make it through the holidays healthy then that is an achievement within itself!

Carrot-Mushroom Stuffing
Ingredients:

  • 2 TBSP olive oil
  • 6 Cups freshly sliced shilltake & button mushrooms
  • 1/4 Cup sliced green onions
  • 1 TBSP reduced-sodium soy sauce
  • 2 TSP snipped fresh oregano, crushed
  • 1 1/2 rosemary or 1/2 teaspoon dried rosemary, crushed
  • 1/4 TSP pepper
  • 6 Cups dry whole grain bread cubes*
  • 3 Cups coarsely shredded carrots (6 medium)
  • 1 cups reduced-sodium chicken broth




Directions:
  1.  Preheat oven to 325 degrees F. In a large skillet, heat oil 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.
  2.  In a very large bowl, combine mushroom mixture, bread cubes, and carrots. Drizzle with enough of the broth to moisten.
  3.  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 F on an instant-read thermometer.) Makes 12 (3/4-cup) servings.
Additional Notes:
  • Make-ahead directions: 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 F. Bake casserole, covered, for 60 to 70 minutes or until heated through. (For safety reasons, do not make stuffing ahead if planning to use for stuffing a turkey.)

  • *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, in 300 degrees oven about 15 minutes or until dry and crisp, stirring twice. Cool. You should have about 6 cups dried bread cubes.


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