Whole-Grain Stuffing With Mushrooms and Chestnuts

Make a big batch, because we know you'll want seconds.

This flavorful stuffing is healthy enough that you can save room for dessert.

Total Time:
Level: Easy
Serves: 8-10


  • 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


  1. Heat oven to 375 degrees Fahrenheit.
  2. Grease a 3-quart baking dish with cooking spray.
  3. Heat a large skillet over medium-low heat; add olive oil.
  4. Add garlic, onion, and celery; cook, stirring occasionally, until very soft, about 10 to 12 min.
  5. Add mushrooms, rosemary, and salt; cook 6 to 8 minutes longer, until mushrooms have softened.
  6. Add stock and butter; raise heat to high and bring to boil.
  7. Remove from heat and add parsley, chestnuts, and pepper.
  8. Put bread cubes in a large bowl.
  9. 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.

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