Mushroom Sage Stuffing – Give Thanksgiving Little Twist
When it comes to Thanksgiving, we all have our favorite dishes that we love to indulge in. For some, it might be the savory and salty roasted turkey, while for others it might be the creamy mashed potatoes. But for me, the star of the show is always the stuffing, but how about mushroom sage stuffing?
There’s just something about the combination of bread, mushrooms, and sage that makes my taste buds sing. And I love that this recipe is both keto and low sodium friendly, so I can indulge without feeling guilty. Plus, it’s so easy to make that even novice cooks can create a masterpiece.
So if you’re looking for a delicious and healthy stuffing recipe to add to your Thanksgiving menu, look no further than mushroom sage stuffing! You won’t regret it.
This recipe is for Mushroom Sage Stuffing. It’s good for keto and low sodium people. It doesn’t have sugar or carbs. You can substitute the ingredients if you want. This recipe is easy to make and it will taste good.
Mushroom Sage Stuffing
Ingredients
- 1/4 cup 1/2 stick blended butter and oil baking sticks
- 2 cups sliced shiitake mushroom caps
- 1 onion chopped
- 1 stalk celery chopped
- 6 cups French or sourdough bread cubes toasted
- 2 teaspoons minced fresh sage
- 1 teaspoon grated orange peel
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup low-sodium chicken broth
Instructions
- Preheat oven to 325°F.
- Spray a shallow 2-quart casserole with nonstick cooking spray.
- Melt butter in a large saucepan or Dutch oven over medium-high heat.
- Add mushrooms, onion, and celery; cook and stir 5 minutes or until tender.
- Stir in bread cubes, sage, orange peel, salt, and pepper.
- Slowly stir in broth.
- Pour mixture into prepared casserole.
- Bake 30 minutes or until stuffing is heated through and lightly browned.
- Enjoy!
Mushroom Sage Stuffing Nutrition
There are 246 calories, 23 grams of carbs, 10 grams of fat, and 6 grams of protein in this recipe.
Storage instructions for Mushroom Sage Stuffing
The mushroom sage stuffing can be stored in the fridge for up to three days.
The mushroom sage stuffing can be stored in the fridge for up to three days. If you want to freeze it, wait until it has cooled completely and then put it into a freezer-safe container. It will keep in the freezer for up to two months.
Thanksgiving is a time for family, friends, and of course, delicious food. And there’s nothing more iconic than the stuffing recipe. This year, why not try something new and switch things up with this keto and low sodium friendly mushroom sage stuffing? It’s easy to make, healthy, and most importantly, delicious. So what are you waiting for? Give it a try!
FAQ
How many carbs are in this recipe?
There are 23 grams of carbs
Is this recipe vegan or gluten free?
No, this recipe is not vegan or gluten free.
Can I make this recipe ahead of time?
Yes, you can make this recipe ahead of time. Simply follow the instructions up to step 7. Once it has cooled, put it into a freezer-safe container and freeze it. It will keep in the freezer for up to two months. When you’re ready to eat it, thaw it out and bake according to the instructions.
What can I substitute for the bread cubes?
Yes, you can substitute the bread cubes. If you’re looking for a gluten free option, you can use gluten free bread cubes. If you’re looking for a vegan option, you can use vegan bread cubes.