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Lighten up your holidays: Mushroom & leek stuffing

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(WJBK) -

Get this Meatless Monday recipe courtesy of Stephanie Vella from Sola Life & Fitness. It was adapted from

Serves: 24
Makes: 12 cups (enough for a 14-16 lb. turkey)
Total time: 40 minutes

1 loaf whole-wheat bread
1 tbsp. olive oil, divided
1 lb. portobello mushrooms, cut into ½-inch pieces (about 4 cups)
1 cup carrots, finely chopped
1 cup celery, finely chopped
1 large leek, trimmed, halved lengthwise and chopped
½ cup low-sodium vegetable broth
1 tsp. fresh ground black pepper
1½ tsp. dried thyme
1 tsp. dried rosemary
1 tsp. chili powder
1 tsp. onion powder

1. Preheat oven to 350 F. Slice bread (if not already sliced) and discard crusts. Cut bread into ¾-inch cubes. Spread cubes out in a single layer on two rimmed baking sheets. Bake for 10 minutes or until lightly toasted, tossing halfway through. Transfer to a large bowl.

2. Heat ½ tbsp. olive oil in a large skillet over medium heat. Add mushrooms and cook, stirring often, until tender and lightly browned, 8 – 10 minutes. Add mushrooms to bowl with bread. Add remaining olive oil to skillet and heat on medium-high. Add carrots, celery and leek. Cook until vegetables are tender and lightly browned, 8 – 10 minutes. Add to bread bowl.

3. Add vegetable broth and spices to bread bowl, stir gently until evenly mixed. Bread stuffing should be moist, not dry or soggy, and cooled completely before stuffing turkey. Cooling may take up to 1½ hours.

4. OPTION: If you are not using stuffing for turkey, you can bake it separately. Increase oven temperature to 400 F. Bring stuffing to room temperature. Coat a large (about 9 x 13 inch) baking dish with olive oil cooking spray and add stuffing. Cover tightly with foil and bake for about 20 minutes. Remove foil and bake for an additional 10-15, or until lightly browned.

Nutrition Information per ½ cup serving:
Calories: 150
Total fat: 3 g
Saturated fat: 0 g
Total carbohydrates: 28 g
Fiber: 5 g
Protein: 6 g
Sodium: 310 mg
Cholesterol: 0 mg

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