Wednesday, October 14, 2009

Clean Eating Recipe of the Week- Mushroom and Leek Stuffing

One of my readers asked me if I knew of a clean eating stuffing recipe for Thanksgiving so I scoured my books and magazines and guess what, I found one! So here it is Valerie:


1 (680g) loaf whole-wheat sourdough bread or regular whole wheat bread
1 Tbsp. olive oil
1 lb. portobello mushrooms, cut into 1/2 inch pieces
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. chili powder
1 tsp. onion powder
1/2 tsp. sea salt


One: Preheat oven to 350 degrees. Cut crust off of bread and save in freezer for later use (like bread crumbs). Cut remaining bread into 3/4 inch cubes. Spread bread cubes out in a single layer on 2 rimmed cookie sheets. Bake for 10 minutes or until lightly toasted, tossing halfway through. Transfer to a very large bowl.

Two: 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 heat. Add carrots, celery and leek. Cook until vegetables are tender and lightly browned, 8 to 10 minutes. Add to bread bowl.

Three: 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.

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 degrees. Coat a large (about 9x13 in.) baking dish with olive oil cooking spray and add stuffing. Cover tightly with foil and bake for 20 minutes. Remove foil and bake an additional 10-15 minutes, or until lightly browned.

Nutrients per 1/2 cup serving: Calories:150, Total Fat: 3g, Sat. Fat 0g, Carbs: 28g, Fiber: 5g, Sugars: 5g, Protein: 6g, Sodium: 360mg, Cholesterol: 0mg

Courtesy of Clean Eating Magazine! This recipe is in the November issue, get yours today!

Click HERE for a Printer-Friendly Version!


Averie (LoveVeggiesAndYoga) said...

I am soooo glad you liked the choco donut holes and that you pimped them up in your own style...nibs & coconut. YUM! Girl you're awesome. The thing is you're creative and are not afraid to try a little tweakig. I swear some of my readers write in literally asking if they can swap out maple for agave. Umm, yeah, it'll be fine :)

Happy day to u Nicole!!!!!!

Abby (Abbys Vegan Eats) said...

WOW, this stuffing looks really really good. I seriously am going to jot this recipe down for Thanksgiving time! THANKS for sharing :)

TheFitnessFreak said...

Glad you can use it Abby! Enjoy!


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