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Wild Mushroom Stuffing
10 servings, about 1 cup each | Active Time: 1 hour | Total Time: 1 3/4 hours

Ingredients •10 cups day-old bread, crusts removed, cubed •3 cups low-fat milk •3 tablespoons extra-virgin olive oil, divided •1 turkey liver or 2 chicken livers, diced •3 tablespoons unsalted butter •8 cloves garlic, minced •4 shallots, finely diced •2 cups finely chopped onions •2 pounds chanterelle mushrooms or mixed wild mushrooms, stemmed, cleaned and coarsely chopped •1/4 cup chopped Italian parsley •2 teaspoons finely chopped fresh thyme •1 teaspoon salt •Freshly ground pepper to taste •2 large eggs, lightly beaten


1.Preheat oven to 350°F. Coat a 9-by-13-inch baking dish with cooking spray.

2.Place bread in a large bowl and toss with milk. Let stand, tossing or stirring occasionally, until saturated.

3.Meanwhile, heat 1 tablespoon oil in a Dutch oven or large straight-sided skillet over medium heat. Add liver and cook, stirring once or twice, until browned, about 2 minutes. Transfer to a large bowl.

4.Add the remaining 2 tablespoons oil and butter to the pan and heat over medium heat. Add garlic and shallots and cook, stirring often, until softened and fragrant, about 2 minutes. Add onions and cook, stirring often, until softened, about 5 minutes. Add mushrooms and cook, stirring often, until the mushroom have softened and the liquid released has evaporated, 8 to 12 minutes. Add to the bowl with the liver.

5.Drain and squeeze the bread and add to the bowl with the mushroom mixture (discard any remaining milk). Add parsley, thyme, salt and pepper; stir to combine. Taste and adjust seasoning, if necessary. Stir in eggs. Transfer the stuffing to the prepared baking dish.

6.Bake until heated through and golden on top, about 45 minutes.


270 Calories; 12 g Fat; 4 g Sat; 5 g Mono; 80 mg Cholesterol; 32 g Carbohydrates; 11 g Protein; 3 g Fiber; 569 mg Sodium; 460 mg Potassium

2 Carbohydrate Serving

Exchanges: 1 1/2 starch, 1 vegetable, 2 fat

Nutrition Note: Vitamin A (127% daily value), Folate (39% dv), Iron (19% dv), Vitamin C (16% dv)

Tips & Notes

•Make Ahead Tip: Prepare through Step 5, cover and refrigerate for up to 1 day. Remove from the refrigerator about 20 minutes before baking. Bake, uncovered, at 350°F until hot and golden, 50 minutes to 1 hour.