Loaded Bread Stuffing
Date: Dec. 14th, 2018 - 1:00 PM
Ingredients
¼ cup butter
1 cup sliced fresh mushrooms
1 cup chopped celery (2 stalks)
1 cup chopped onion (1 large)
½ cup coarsely chopped red bell pepper (1 small)
2 cloves garlic, minced
2 tablespoons chopped fresh sage or 2 teaspoons dried sage, crushed
½ teaspoon ground pepper
⅛ teaspoon crushed red pepper (optional)
12 cups light whole-wheat bread cut into 1-inch pieces and dried (see Tip)
1 (8 ounce) can water chestnuts, drained and chopped
1 cup coarsely shredded carrots (2 medium)
1 (14.5 ounce) can reduced-sodium chicken broth
½ cup refrigerated or frozen egg product, thawed or 2 eggs, lightly beaten
Preparation
- Preheat oven to 325°F. Melt butter in a large skillet over medium heat. Add mushrooms, celery, onion, bell pepper and garlic. Cook 6 to 8 minutes or until vegetables are tender, stirring occasionally. Remove from heat. Stir in sage, ground pepper and, if desired, crushed red pepper.
- Combine bread cubes, water chestnuts and carrots in a very large bowl. Add mushroom mixture; toss to combine. Add broth and egg, tossing lightly to combine. Spoon into a 3-quart casserole.
- Bake, covered with foil, 50 to 55 minutes or until an instant-read thermometer inserted in the center registers 160°F.
