web analytics
Kalyn's Kitchen

Stuffing with Whole Wheat Bread and Mushrooms

If you’re avoiding white bread but want to indulge in some stuffing for Thanksgiving, this Stuffing with Whole Wheat Bread and Mushrooms is lower-glycemic, South Beach Diet friendly, and delicious! Use Holiday Recipes to find more healthier options for Thanksgiving!

Click here to PIN Stuffing with Whole Wheat Bread and Mushrooms.

Whole Wheat and Mushroom Stuffing with Sage and Thyme found on KalynsKitchen.com

This Stuffing with Whole Wheat Bread and Mushrooms is another addition to my Thanksgiving Recipes, and it was really delicious. For Thanksgiving I’ll be going to my sister’s Val’s house (mother of the cute kids) and although she’s not a South Beach dieter, she does eat mostly whole grains and low-sugar foods, and I bet this will be a hit there.

In our family we call it stuffing even when it’s not cooked inside the turkey, and last year for Thanksgiving, we tried the Whole Wheat Stuffing with Sage, Italian Sausage, and Pears from the South Beach Diet Parties and Holidays Cookbook. That’s a delicious recipe if you like the idea of stuffing with sausage and pears, but this year I thought it would be fun to try taking a more traditional stuffing recipe and making it more low-glycemic and South Beach Diet friendly. The recipe that inspired this one was from Williams-Sonoma Holiday Entertaining (yes, I’m a bit of a sucker for those holiday cookbooks!)

I’ll be adding this recipe to my post about Carb-Conscious Holiday Recipes, but if you want to adapt your own traditional stuffing recipe  so it’s lower-glycemic or suitable for the South Beach Diet, there are just a few things to keep in mind. First, you need to be sure to use 100% whole wheat bread. Read my post about the right bread for the South Beach Diet to help choose the bread. Second, South Beach would recommend you avoid butter, or just use a tiny bit for flavoring, as I did in this recipe. I used olive oil to saute the mushrooms, onions, and celery, which is considered a “good fat” for South Beach. Third, include plenty of low-glycemic vegetables like onions, celery, and mushrooms in proportion to the bread in the recipe. Fourth, avoid high-sugar flavorings like cranberries, cherries, or raisins, and use reduced chicken stock and plenty of fresh herbs instead for flavor. Stuffing is something I could never pass up on Thanksgiving, but this South Beach Friendly version will taste great next to my turkey.

Stuffing with Whole Wheat Bread and Mushrooms found on KalynsKitchen.com

Start with South Beach Friendly bread, and cut it into small cubes. This is kind of a personal preference, but I cut my bread cubes less than 1/2 inch big. Put the bread on a baking sheet and toast it in a 350 F oven for about 30 minutes, stirring a few times and watching so it doesn’t get too brown.

I did like the idea of mushrooms in the stuffing, and they’re low on the glycemic index, but I didn’t want big pieces of mushrooms, so I use the food processor to chop them very small. While bread is toasting, cook mushrooms, then onions and celery in a small amount of olive oil, and then put all the ingredients in a large mixing bowl.

Add the reduced chicken stock which you’ve simmered with the thyme, and gently stir until stuffing ingredients are well combined. Whether to bake your stuffing covered or uncovered is definitely a personal choice, and in my family we have fans of both “wet” and “dry” stuffing. I take a middle ground and bake mine covered half the time, and then uncover for the last 20 minutes.

More Carb-Conscious Ideas for Thanksgiving:

25+ Deliciously Healthy Low-Carb and Gluten-free Holiday Side Dishes, Appetizers and Salads
The Best Low-Carb and Gluten-Free Thanksgiving Side Dishes
Ten Favorite Low-Carb Green Vegetable Recipes

Stuffing with Whole Wheat Bread and Mushrooms

This Stuffing with Whole Wheat Bread and Mushrooms is perfect for Thanksgiving and your guests will love it!


  • 6 cups 100% whole wheat bread cubes (about 1/2 large loaf of bread, cut into cubes)
  • 1/2 lb. mushrooms, finely chopped (I used Crimini mushrooms, also called Baby Bella)
  • 1 onion chopped in small dice
  • 1 cup chopped celery
  • 2 T olive oil (or more, depending on your pan)
  • 2 T fresh sage, chopped small (if you only have dried sage, use 1 T)
  • salt and fresh ground black pepper to taste
  • 2 cups chicken stock, simmered to reduce to 1 1/2 cups
  • 2 tsp. fresh thyme (or use 1 tsp. dried thyme)
  • 1 tsp. Turkey soup base (optional but recommended)
  • 1 T butter


  1. Preheat oven to 350 F.
  2. Cut bread into cubes about 1/2 inch square, arrange on cookie sheet and toast in oven about 30 minutes, or until bread is dry and slightly browned. (I did toast my bread that long, although one commenter said hers burned. I stirred the bread cubes quite a few times to get them toasted on all sides. Be sure to watch the bread carefully.)
  3. Place 2 cups chicken stock in small saucepan with Turkey soup base and thyme and let simmer while you chop mushrooms, onions, and celery until reduced to 1 1/2 cups.
  4. Put small amount of olive oil in large non-stick frying pan and saute mushrooms, until liquid has evaporated and mushrooms are starting to brown.
  5. Put mushrooms into large mixing bowl and add a bit more olive oil to pan, then add onions and celery and saute about 3 minutes, stirring a few times.
  6. Add chopped sage and saute 2-3 minutes more, until vegetables are starting to slightly brown.
  7. Put onion-celery mixture in mixing bowl with mushrooms.
  8. Add bread cubes to mixing bowl.
  9. Season stuffing mixture with salt and fresh ground black pepper.
  10. Add the tablespoon of butter to hot stock and stir until melted, then gently stir stock into bread and vegetable mixture. (Depending on how moist you prefer your stuffing, you might not want to use all the stock.)
  11. Put stuffing into metal or crockery baking dish which has been sprayed with non-stick spray and cover with foil.
  12. I baked covered about 20 minutes, then uncovered and baked about 20 minutes more. Whether or not to cover the stuffing is entirely up to you, but I would reduce the cooking time a little if you’re cooking it uncovered.
  13. Serve hot, with plenty of turkey (and probably a bit of gravy, after all it’s Thanksgiving!)


Recipe adapted from Williams-Sonoma Holiday Entertaining.

All images and text ©

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Stuffing with Whole Wheat Bread and Mushrooms suitable for Phase Two or Three of the South Beach Diet and most other low-glycemic eating plans. This recipe wouldn’t work for stricter low-carb eating plans.

Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?
If you want nutritional information for a recipe, I recommend entering the recipe into this nutrition analyzer, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

Pinterest image of Stuffing with Whole Wheat Bread and Mushrooms

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.

Leave a Reply

Your email address will not be published. Required fields are marked *

    18 Comments on “Stuffing with Whole Wheat Bread and Mushrooms”

  1. Happy Thanksgiving!!!

  2. Ms. Kim, yes you can definitely cook this inside the turkey too. FDA guidelines recommends that stuffing be cooked to 165F just like the turkey so if you have a meat thermometer, I would use that. Happy Thanksgiving!

  3. This stuffing, Whole Wheat I can stuff my Turkey with right? NOTHING says anything abuot actually stuffing the turkey, jsut cooking it outside in another pan. If I didn’t stuff my Turkey, it wouldn’t be Thanksgiving!!
    So, can I stuff my Turkey with this recipe? Thank uu.. and happy thanksgiving to everyone.

  4. Jan, just checked, and you are absolutely right, I must have skipped a line when I typed out that recipe last year. Have edited the post and thanked you in the comments, good catch!

  5. Christine, I added a caution about the toasting time, although I checked my notes and I did toast my bread that long. Sorry it was a problem for you, maybe it varies depending on the bread. Anyway, thanks for letting me know.

    Jan I guess I am confused by this comment since I don’t see any mention of an egg or fresh parsley? I will check the last year’s stuffing recipe and see if that’s the one you’re referring to. Anyway, glad it turned out well for you.

  6. We all loved the stuffing. There was some confusion since the recipe ingredients call for an egg and is never mentioned again, not to mention the parsley that’s supposed to be fresh. Good thing I’ve made stuffing before and was able to figure it out. I subbed an apple for the pear. I also cooked it in a Corning roaster, which was easier than a 13×9.
    Happy Thanksgiving!

  7. I have a bread machine, so I made my own stuffing bread. However, I burned my bread after toasting for 20 minutes at 350. 🙁 I think 15 minutes would have been perfect. Just a heads up for those who might be trying this for the first time.

    PS. Just started South Beach this week. I’m going to treat Thanksgiving as a Phase 2 day even though I’m still in Phase 1. (Phase 1 sure is tough when you’re vegetarian!)

  8. I’m delighted to discover a whole wheat stuffing recipe! After plentiful whole wheat substitution experiments, it’s refreshing to find whole wheat finding its way into a traditional holiday recipe… This is the recipe I’m printing and taking home for the holidays!
    – Astra Libris

  9. Nice looking stuffing. I really like celery in stuffing.

  10. Junation, glad you liked it.

    Lydia, I never liked it in the turkey, too soggy. Veggie broth would be fine here too.

    CC and Chris, thanks!

    Tanna, you MUST tell me what your secret ingredient is!

    Mimi, Chateaubriand with stuffing sounds great to me!

  11. This might be just what I am looking for! We are having Chateaubriand again, but I was thinking: What is Thanksgiving without stuffing?

  12. I’ve never cooked a turkey that could hold enough to satisfy the folks eating and our Vegan son would eat it from the turkey anyway. One of my favorite things to do with this is like my grandmother and mother, I make stuffing balls so you can get more of the crust part.
    You’ve just about got the recipe right here.
    But you’ve left out the really best secret ingredient.
    Thanks so much for the birthday greetings!

  13. My mom always made a dish of stuffing on the side…I loved it! This looks delicious.

  14. That may be SBD-friendly, but it sounds exactly like Thanksgiving stuffing to me! Yumza.

  15. I’m a big fan of stuffing made outside the turkey, and this is one of those dishes that our vegetarian guests can enjoy with just a slight moderation on the broth used. Thanks!

  16. Really fortunate to read this given the problems my family has with sugar. Thanks.