This flavorful stuffing is healthy enough that you can save room for dessert.
- vegetable oil cooking spray
- 2 tbsp. olive oil
- 3 garlic cloves, chopped
- 1 large onion, diced
- 1 (8 oz.) package cremini or button mushrooms, sliced
- 1 tbsp. chopped fresh rosemary
- 1/2 tsp. salt
- 2 c. low-sodium chicken stock
- 2 tbsp. butter
- 1 c. (packed) parsley leaves, chopped
- 1 (5.2-oz.) pouch chestnuts, crumbled
- 3/4 tsp. freshly ground pepper
- 1 lb. loaf whole-grain bread, cut into 1-inch cubes and dried
- 2 eggs, lightly beaten
- 4 celery stalks, diced
- Heat oven to 375 degrees Fahrenheit.
- Grease a 3-quart baking dish with cooking spray.
- Heat a large skillet over medium-low heat; add olive oil.
- Add garlic, onion, and celery; cook, stirring occasionally, until very soft, about 10 to 12 min.
- Add mushrooms, rosemary, and salt; cook 6 to 8 minutes longer, until mushrooms have softened.
- Add stock and butter; raise heat to high and bring to boil.
- Remove from heat and add parsley, chestnuts, and pepper.
- Put bread cubes in a large bowl.
- Add stock mixture and eggs, and mix thoroughly. Place in baking dish and bake for 35 min. or until golden brown.
267 cal, 10 g fat (3 g saturated). 11 g protein, 35 g carb, 6 g sugar, 6 g fiber, 374 g sodium per serving.
This recipe originally appeared in the November 2016 issue of Dr. Oz The Good Life.