Wild Mushroom Stuffing - 23g Carbs, 3g Fiber
From: www.health.com
Good to Know - -
Porcini and wild mushrooms add depth of flavor, and hazelnuts bring
some texture and crunch to this tasty take on stuffing.
Prep: 45 min
Cook: 50 min
Servings: 14
Serving size: 1 cup
Cooking spray
1 oz dried porcini mushrooms
10 cup (1-inch cubes) whole-wheat bread (from 14-ounce loaf)
1/2 cup hazelnuts
1 1/2 cups boiling water
3 Tbsp unsalted butter
3 Tbsp olive oil
8 medium shallots (1/2 lb), thinly sliced
2 lb mixed wild mushrooms, sliced 1/4-inch thick
2 celery ribs, cut crosswise into 1/2-inch-thick slices
3 Tbsp finely chopped fresh sage
1 tsp salt, divided
1/2 cup medium-dry sherry
1/2 cup finely chopped flat-leaf parsley
3 cups low-sodium chicken broth
3 large eggs, lightly beaten
1/2 tsp pepper
1. Preheat oven to 400 degrees F with racks in upper and lower thirds.
Spray 3-quart baking dish with cooking spray.
2. Put dried porcinis in a heatproof bowl and pour boiling water over
them. Let steep 30 minutes. Pour mushrooms with liquid through a paper
towel-lined sieve into a bowl, pressing to extract liquid. Reserve
1 cup mushroom water. Transfer porcinis to a cutting board and chop.
3. Arrange bread in one layer in 2 large, shallow baking pans and
toast, switching position of pans halfway through baking, until
golden and dry (10-15 minutes). Cool; transfer to large bowl.
4. Toast hazelnuts on a baking pan in oven until fragrant (6-8 minutes).
Transfer to a kitchen towel and rub off loose skins. Let cool and
coarsely chop.
5. Meanwhile, cook shallots in butter and oil in a 12-inch heavy
skillet over medium heat, stirring occasionally, until softened and
golden (about 6 minutes). Add porcinis and wild mushrooms, celery,
sage, and 1/2 teaspoon salt, and cook, stirring occasionally, until
liquid from mushrooms has evaporated (20-30 minutes). Add sherry and
deglaze skillet by boiling, stirring, and scraping up any brown bits,
until sherry is reduced by half (about 2 minutes). Add vegetable
mixture to bread in bowl. Add hazelnuts and parsley and toss.
6. Whisk together chicken broth and reserved mushroom water, eggs,
remaining 1/2 teaspoon salt, and pepper; stir into bread mixture.
Transfer to baking dish. Bake, loosely covered with a sheet of foil,
in lower third of oven (30 minutes). Remove foil and bake until
top is browned (about 20 minutes more).
Servings: 14
Serving size: 1 cup
Nutrition per Serving:
220 Calories, 11.4g Fat, 2.8g Sat, 5.7g Mono, 1.9g Poly, 46mg Cholesterol,
8g Protein, 23g Carbs, 3g Fiber, 2mg Iron, 308mg Sodium, 49mg Calcium
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