Name: Savory Herb and Mushroom Whole Grain Stuffing
Yield: 8
Ingredients: 8 cups whole wheat or whole-grain bread, cut into 1-inch cubes; 1 1/2 cups yellow onion, finely chopped; 1 1/2 cups celery, diced; 2 cups mushrooms, chopped (use cremini or portobello for richer flavor); 3 cloves garlic, minced; 2 tablespoons fresh sage, finely chopped (or 2 teaspoons dried); 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried); 1 teaspoon resh rosemary, finely chopped (or 1/2 teaspoon dried); 1/2 teaspoon black pepper; 2 cups low-sodium vegetable broth (or more as needed); 1 tablespoon nutritional yeast (optional for savory, umami flavor); 1/2 cup chopped walnuts or pecans (optional, for texture and richness); 2 teaspoons coconut aminos (optional); 1/2 cup fresh parsley, chopped

Serves

Ingredients

8 cups whole wheat or whole-grain bread, cut into 1-inch cubes

1 1/2 cups yellow onion, finely chopped

1 1/2 cups celery, diced

2 cups mushrooms, chopped (use cremini or portobello for richer flavor)

3 cloves garlic, minced

2 tablespoons fresh sage, finely chopped (or 2 teaspoons dried)

1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)

1 teaspoon resh rosemary, finely chopped (or 1/2 teaspoon dried)

1/2 teaspoon black pepper

2 cups low-sodium vegetable broth (or more as needed)

1 tablespoon nutritional yeast (optional for savory, umami flavor)

1/2 cup chopped walnuts or pecans (optional, for texture and richness)

2 teaspoons coconut aminos (optional)

1/2 cup fresh parsley, chopped

Instructions

Prepare Bread Cubes:
Preheat your oven to 300°F (150°C). Spread the bread cubes on a large baking sheet and toast them in the oven for 15–20 minutes, stirring halfway through, until they are dry and slightly crisp. Set aside.

Sauté Vegetables (Water-Sauté):
In a large skillet, heat 2–3 tablespoons of water over medium heat. Add onions, celery, and mushrooms. Sauté for 8–10 minutes, stirring occasionally, until vegetables are softened and beginning to caramelize. Add garlic and cook for 1–2 more minutes.

Enhance "Meaty" Flavor:
Stir in sage, thyme, rosemary, black pepper, nutritional yeast, smoked paprika, and coconut aminos. Cook for 1–2 minutes to blend flavors.

Combine Ingredients:
Place the toasted bread cubes in a large mixing bowl. Add the sautéed vegetable mixture and toss to combine. Gradually pour in the vegetable broth, 1/2 cup at a time, mixing gently after each addition until the bread is moist but not soggy. (You may not need the full 2 cups of broth.)

Bake the Stuffing:
Preheat the oven to 350°F (175°C). Transfer the stuffing mixture to a parchment-lined 9x13-inch baking dish. Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 15–20 minutes, or until the top is golden and slightly crisp.

Garnish and Serve:
Sprinkle fresh parsley over the stuffing before serving.

Note: Nutrition Facts include optional nutritional yeast, nuts and coconut aminos.

Nutrition Facts

Calories 149, Protein 6 g, Carbohydrates 19 g, Sugars 5 g, Total Fat 6.1 g, Saturated Fat 0.7 g, Cholesterol 0 mg, Sodium 178 mg, Fiber 4 g, Beta-Carotene 248 ug, Vitamin C 8 mg, Calcium 66 mg, Iron 1.5 mg, Folate 51 ug, Magnesium 41 mg, Potassium 293 mg, Zinc 1.1 mg, Selenium 13.3 ug

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Savory Herb and Mushroom Whole Grain Stuffing