Whole Wheat Stuffing with Mushrooms
If you’re avoiding white bread but want to indulge in stuffing for Thanksgiving, this Whole Wheat Stuffing with Mushrooms is delicious! If you use portion control a serving of this has about 18 net carbs, but see tips below for making it lower in carbs!
This Whole Wheat Stuffing with Mushrooms was buried way back in my Thanksgiving Recipes, and it’s such a delicious option for a healthier stuffing variation. I loved starting with a traditional stuffing recipe and making it into a more carb conscious version, and the recipe that inspired this one was from Williams-Sonoma Holiday Entertaining (affiliate link) and yes, I’m a bit of a sucker for those holiday cookbooks!
This recipe is just a bit higher in carbs than my super-popular Stuffing Muffins, which have sausage bringing down the carbs. Both these stuffing options use 100% whole wheat bread with plenty of low-carb chopped celery and mushrooms, both of which help bring down the total carb count. Stuffing is something I probably could never pass up on Thanksgiving, but I do like the idea of having a stuffing made with healthier ingredients..
How To Make This Stuffing Lower in Carbs:
If you prefer you can use these same tasty ingredients in slightly different proportions to make a version of this that’s even lower in carbs. Just eliminate two cups of the cubed bread and double the amount of celery and mushrooms, for a more veggie-loaded version of this dish. If you’re using that option I’d reduce the amount of chicken broth to 1 1/2 cups, and then reduce to 1 cup, because the vegetables won’t absorb the broth the way the bread cubes do.
Want Strictly Low-Carb Holiday Food?
I realize some people are gluten-free, don’t want bread, or can’t have even this many carbs. If stuffing made with bread aren’t going to work for you or your guests, check my collection of 25+ Low-Carb Holiday Side Dishes, Appetizers, and Salads for holiday ideas that are all gluten-free and low in carbs.
How to Make Whole Wheat Stuffing with Mushrooms:
(Scroll down for complete recipe with nutritional information.)
- Start with 100% whole wheat bread (check the label), 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, 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 or butter, and then put all the ingredients in a large mixing bowl.
- Add the reduced chicken broth 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.
- Serve hot and enjoy!
- 6 cups 100% whole wheat bread cubes (see notes)
- 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 (see notes)
- 2 T fresh sage, chopped small (see notes)
- salt and fresh ground black pepper to taste
- 2 cups chicken broth, simmered to reduce to 1 1/2 cups
- 2 tsp. fresh thyme (see notes)
- 1 tsp. Turkey soup base (optional but recommended, see notes)
- 1 T butter
- Preheat oven to 350 F.
- 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 got too brown. I stirred the bread cubes quite a few times to get them toasted on all sides. Be sure to watch the bread carefully.)
- Place 2 cups chicken broth in small saucepan with Turkey soup base and thyme and let simmer while you chop mushrooms, onions, and celery. Simmer the stock until reduced to 1 1/2 cups.
- Put small amount of olive oil or butter in large non-stick frying pan and cook mushrooms, until liquid has evaporated and mushrooms are starting to brown.
- Put mushrooms into large mixing bowl and add a bit more olive oil or butter to pan, then add onions and celery and cook about 3 minutes, stirring a few times.
- Add chopped sage and cook 2-3 minutes more, until vegetables are starting to slightly brown.
- Put onion-celery mixture in mixing bowl with mushrooms.
- Add bread cubes to mixing bowl.
- Season stuffing mixture with salt and fresh ground black pepper.
- 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.)
- Put stuffing into metal or crockery baking dish which has been sprayed with non-stick spray and cover with foil.
- 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.
- Serve hot, with plenty of turkey (and probably a bit of gravy, after all it’s Thanksgiving!)
For a version of this recipe with even fewer carbs, use 4 cups bread cubes, 2 cups chopped celery, and one pound of mushrooms. If you make that version I'd reduce the amount of chicken stock to 1 1/2 cups that's cooked to reduce to one cup. Other instructions are the same.
Use butter instead of olive oil if you prefer. If you don't have fresh sage, use 2 tsp. rubbed sage. If you don't have fresh thyme, use 1 tsp. dried thyme. I'm a huge fan of Penzey's Turkey Soup Base, but there are other good brands.
Recipe adapted from Williams-Sonoma Holiday Entertaining. (affiliate link)
Amount Per Serving: Calories: 183Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 6mgSodium: 552mgCarbohydrates: 22gFiber: 4gSugar: 4gProtein: 7g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Whole Wheat Stuffing with Mushrooms is suitable for Phase Two or Three of the original South Beach Diet and should work for most other low-glycemic eating plans. Use the tips above if you want to make a version that’s even lower in carbs.
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.