Daphne Oz's Mushroom and Vegetable Stuffing
Photo by: Kat Keutsch for PARADE
"Remember that [your calorie intake] balances out over three days. So don't eat a ton the day before and don't eat a ton the day after, and enjoy your full [Thanksgiving] meal. I definitely have pie!" Click here to read the rest of Daphne Oz's interview.
Get more Thanksgiving recipes from The Chew hosts.
Get more Thanksgiving recipes from The Chew hosts.
ingredients: Add all to shopping list
1/2 loaf multigrain bread, torn into bite-size pieces
1 Tbsp extra-virgin olive oil
1 shallot, finely chopped
1 celery stalk, chopped fine
1/2 lb shiitake mushrooms, chopped, stems removed
1 bunch kale, cut into ribbons, stems removed
1 Granny Smith apple, cored and diced
1/3 cup parsley leaves, minced
1 Tbsp fresh thyme leaves, minced
1 Tbsp fresh sage leaves, minced
1 clove garlic, minced
3/4 cup coarsely chopped walnuts
2 cups vegetable broth
Salt and pepper
1 Tbsp extra-virgin olive oil
1 shallot, finely chopped
1 celery stalk, chopped fine
1/2 lb shiitake mushrooms, chopped, stems removed
1 bunch kale, cut into ribbons, stems removed
1 Granny Smith apple, cored and diced
1/3 cup parsley leaves, minced
1 Tbsp fresh thyme leaves, minced
1 Tbsp fresh sage leaves, minced
1 clove garlic, minced
3/4 cup coarsely chopped walnuts
2 cups vegetable broth
Salt and pepper
directions:
1. Preheat oven to 400°F.
2. On a baking sheet, bake bread bits until crunchy, about 10 minutes.
3. Heat oil in a nonstick skillet over medium. Add shallot, celery, mushrooms, and kale. Cook for 5 minutes, stirring; add apple once shallot is soft. Cook 5 minutes or until apple is soft. Add parsley, thyme, sage, and garlic. Cook 1 minute or until fragrant; remove from heat and mix in bread and walnuts.
4. Add broth until moist. Cover with foil and bake 25 minutes. Remove foil and bake 10 minutes or until very hot. Add salt and pepper to taste. (Tip: In turkey, use less broth.)
KITCHEN COUNTER:
Serves 4-6. Per Serving: 350 calories, 47g carbs, 11g protein, 14g fat, 0mg cholesterol, 430mg sodium, 6g fiber
