Sides, Salads, Soups
Thanksgiving Stuffing
Recipe and Image Copyright © 2003-2010 Jennifer Iserloh
For this whole grain stuffing with walnuts, I grate or chop my veggies ahead of time to speed up the prep time on busy holiday mornings. You can even assemble this entire dish the night before cold and just pop it into the oven as your guests arrive.
Serves 6 to 8, makes 7 cups of stuffing
Ingredients
5 whole grain or whole wheat English muffins
3 cups low-sodium, fat-free chicken broth
1 teaspoon garlic powder
½ teaspoon paprika
¼ teaspoon freshly ground black pepper
2 tablespoons olive oil
2 medium carrots, grated
1 large onion chopped
2 stalks of celery, chopped
1 8-ounce package Cremini or white button mushrooms
½ teaspoon salt
1/4 cup chopped walnuts
Directions
Preheat oven to 400°F. Cut or tear the English muffins into 1×1-inch pieces and place in a large bowl. Add the chicken broth, garlic powder, paprika, and black pepper and stir well. Set aside while you cook the vegetables.
Warm the olive oil in a large skillet over medium high heat. Add the carrots, onions, celery, mushrooms and salt. Cook 8 to 10 minutes, stirring occasionally until the vegetables start to soften but do not brown. Reduce the heat and add 1 tablespoon of water if they start to brown.
Add the vegetables to the bread mixture along with the walnuts. Stir well and transfer to a 8×8-inch baking dish and cover with aluminum foil. Bake 25 to 30 minutes until stuffing is hot and most of the liquid is absorbed by the bread. Serve immediately.
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