Kalyn's Kitchen

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!

PIN Whole Wheat Stuffing with Mushrooms.

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

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.

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

How to Make Whole Wheat Stuffing with Mushrooms:

(Scroll down for complete recipe with nutritional information.)

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Add the reduced chicken broth which you’ve simmered with the thyme, and gently stir until stuffing ingredients are well combined.
  6. 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.
  7. I take a middle ground and bake mine covered half the time, and then uncover for the last 20 minutes.
  8. Serve hot and enjoy!
Whole Wheat Stuffing with Mushrooms

Whole Wheat Stuffing with Mushrooms

Yield 6 servings
Prep Time 1 hour
Cook Time 40 minutes
Total Time 1 hour 40 minutes

This Whole Wheat Stuffing with Mushrooms is perfect for Thanksgiving and if you're wanting a healthier stuffing option!


  • 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


  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 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.)
  3. 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.
  4. 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.
  5. 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.
  6. Add chopped sage and cook 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.
  13. 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.
  14. 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)

Nutrition Information:



Serving Size:


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.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

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.

Pinterest image of Whole Wheat Stuffing with 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 *

    16 Comments on “Whole Wheat Stuffing with 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. 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.

  5. 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!)

  6. 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

  7. looks great!

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

  9. Soon Kalyn, soon!

  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.