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Makes: 12 cups (enough for a 14- to 16-lb turkey)
Hands-on time: 40 minutes
Total time: 40 minutes
- 1 680-g loaf whole-wheat sourdough bread or regular whole-wheat bread
- 1 tbsp olive oil, divided
- 1 lb portobello mushrooms, cut into 1/2-inch pieces (about 4 cups)
- 1 cup carrots, finely chopped
- 1 cup celery, finely chopped
- 1 large leek, trimmed, halved lengthwise and chopped
- 1/2 cup low-sodium chicken or vegetable broth
- 1 tsp fresh ground black pepper
- 1 1/2 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp chile powder
- 1 tsp onion powder
- 1/2 tsp sea salt
- Preheat oven to 350°F. Slice bread (if not already sliced) and discard crusts. Cut bread into 3/4-inch cubes. Spread bread cubes out in a single layer on 2 rimmed baking sheets. Bake for 10 minutes or until lightly toasted, tossing halfway through. Transfer to a very large bowl.
- Heat 1/2 tbsp oil in a large skillet over medium heat. Add mushrooms and cook, stirring often, until tender and lightly browned, 8 to 10 minutes. Add mushrooms to bowl with bread. Wipe out skillet with paper towel and heat remaining oil on medium-high. Add carrots, celery and leek. Cook until vegetables are tender and lightly browned, 8 to 10 minutes. Add to bread bowl.
- Add remaining ingredients to bread bowl and stir gently to combine. Bread should be moist, not dry or soggy. Cool completely before stuffing turkey, about 1 1/2 hours.
Nutrients per 1/2-cup serving: Calories: 150, Total Fat: 3 g, Sat. Fat: 0 g, Carbs: 28 g, Fiber: 5 g, Sugars: 5 g, Protein: 6 g, Sodium: 360 mg, Cholesterol: 0 mg
Nutritional Bonus: The ample amount of mushroom in this stuffing packs a big, meaty flavor punch for very few calories. The tasty fungi also happens to be high in riboflavin, a B vitamin that maintains healthy blood cells. In addition, one portobello contains more potassium than a banana!
OPTION: If you’d rather not stuff the turkey, you can bake the stuffing separately: Bring stuffing to room temperature and, when the turkey finishes cooking, raise oven temperature to 400°F. 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 20 minutes. Then remove foil and bake for 10 to 15 minutes more, or until lightly browned.