Daphne Oz's Mushroom and Vegetable Stuffing

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 165.4
  • Total Fat: 7.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 377.8 mg
  • Total Carbs: 22.7 g
  • Dietary Fiber: 6.3 g
  • Protein: 6.9 g

View full nutritional breakdown of Daphne Oz's Mushroom and Vegetable Stuffing calories by ingredient

Number of Servings: 8


    1/2 Loaf multigrain bread
    1 TB olive oil
    1 Shallot (finely chopped)
    1 Celery stalk (thinly chopped)
    1/2 lb Shitake mushrooms (chopped and stems removed)
    1 Bunch kale (cut into ribbons and stems removed)
    1 Granny smith apple (cored and diced)
    1 Clove garlic (minced)
    1 TB Fresh thyme leaves (minced)
    1/3 cup Parsley leaves (minced)
    1 TB fresh sage leaves (minced)
    1/2 cup walnuts (coarsely chopped)
    About 2 cups vegetable broth


To use as stuffing in a turkey, use less broth.


In an oven preheated to 400F, bake the torn bread until crunchy, about 10 minutes.

Heat extra virgin olive oil in a nonstick skillet over medium heat. Add shallot, celery, mushrooms, and kale. Cook for 5 minutes, stirring occassionally, and add the apple once the shallot has softened. Once the apple has softened, about 5 minutes, add the garlic, thyme, parsley, and sage. Cook for about a minute, until fragrant, then remove from heat, and mix in walnuts and bread.

Add vegetable broth until moist but not soggy (approximately 2 cups). Cover with foil and bake at 400F for 25 minutes, remove foil, and bake an additional 10 minutes, and serve. Season with salt and pepper to taste.

Serving Size: 6 Servings