Carrot-Mushroom Stuffing

Shiitake mushrooms and soy sauce added to herb stuffing mix make for a fresh new Asian spin on classic stuffing recipe.

Prep/Cook Time: 1 Hour 10 Minutes, Servings: 12

Ingredients

• 2 tablespoons olive oil or canola oil
• 6 cups sliced fresh shiitake and/or button mushrooms
• ¼ cup sliced green onions
• 1 tablespoon reduced-sodium soy sauce
• 2 teaspoons snipped fresh oregano or ½ teaspoon dried oregano, crushed
• 1½ teaspoons snipped fresh rosemary or ½ teaspoon dried rosemary, crushed
• ¼ teaspoon pepper
• 6 cups dry whole-grain bread cubes
• 3 cups coarsely shredded carrots (6 medium)
• 1 to 1¼ cups reduced-sodium chicken broth

Directions

1. Preheat oven to 325°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 2½-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 1¼ cups broth. Spoon lightly into turkey neck and body cavities; do not pack. Internal temperature of stuffing should register 165°F on an instant-read thermometer.)

Nutritional Information

Per Serving: 130 calories; 3 g fat (1 g sat, 2 g mono); 0 mg cholesterol; 24 g carbohydrate; 4 g total sugars; 4 g protein; 4 g fiber; 225 mg sodium; mg potassium

© Dotdash Meredith. All rights reserved. Used with permission.