Savory Whole Wheat, Portabello, Hazelnut stuffing
- Number of Servings: 15
Ingredients
10 slices whole wheat bread3 cups chopped celery12 oz chopped portabello mushrooms1 cup chopped hazelnuts5 baby carrots2 large eggs4 cups fat free chicken broth1/4 cup roasted garlic
Preheat oven to 350. Lightly toast the bread, then the hazelnuts (about 10 minutes - check after 6 though so as not to burn)
Chop celery, bring to a boil in the chicken broth with poultry seasoning (or whatever seasoning you prefer for stuffing). Finely chop carrots and add to the mix. Simmer until the vegetables are tender. Put aside. Cook Portabello mushrooms, add to mix.
Crack eggs and whisk in a bowl. Temper by adding a tablespoon of the hot liquid mixture to the eggs - stir. Once tempered, add eggs to the broth mixture.
In a 13 x 9 baking dish, tear the bread into pieces and put in the pan, pour the liquid mixture over and add the roasted garlic, mix well.
Bake for 30 minutes. Cool - cut 5 rows and 3 colums to make 15 pieces.
1 serving = 1 piece
Number of Servings: 15
Recipe submitted by SparkPeople user NICA717.
Chop celery, bring to a boil in the chicken broth with poultry seasoning (or whatever seasoning you prefer for stuffing). Finely chop carrots and add to the mix. Simmer until the vegetables are tender. Put aside. Cook Portabello mushrooms, add to mix.
Crack eggs and whisk in a bowl. Temper by adding a tablespoon of the hot liquid mixture to the eggs - stir. Once tempered, add eggs to the broth mixture.
In a 13 x 9 baking dish, tear the bread into pieces and put in the pan, pour the liquid mixture over and add the roasted garlic, mix well.
Bake for 30 minutes. Cool - cut 5 rows and 3 colums to make 15 pieces.
1 serving = 1 piece
Number of Servings: 15
Recipe submitted by SparkPeople user NICA717.
Nutritional Info Amount Per Serving
- Calories: 117.0
- Total Fat: 6.2 g
- Cholesterol: 28.3 mg
- Sodium: 251.4 mg
- Total Carbs: 12.3 g
- Dietary Fiber: 2.4 g
- Protein: 4.6 g
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