Recipe: Apple and Mushroom Stuffing

This Thanksgiving, don't feel guilty about stuffing yourself silly.

Photo by Asia Bradlee

Photo by Asia Bradlee

Thanksgiving is always a good excuse to indulge, but it certainly can’t hurt to sneak in a few nutrients here and there. This healthy stuffing recipe is made with whole grain bread and hearty mushrooms, while apples add a touch of sweetness—and some much-needed fresh produce. If you’re feeling extra healthy, you could even add kale, spinach, or another leafy green of your choice.

Maybe we’re biased, but this stuffing is so good you may not even want turkey.

Serves 4-6

1 loaf of whole wheat or multigrain bread
1/4 cup plus 2 Tbsp olive oil
1 shallot
1 box of sliced mushrooms, approximately 8 oz.
2 medium apples (we used Honey Crisp, but any will work)
1 Tbsp rosemary
2 Tbsp crushed garlic
2 1/2 cups low-sodium vegetable broth


Preheat the oven to 400 degrees.

Chop the bread into cubes. Toss with 1/4 cup olive oil and a pinch of salt. Line a baking sheet with foil and spread the bread on the tray. Bake for 15 minutes, or until golden brown and crunchy.

While the bread toasts, rinse the mushrooms and slice the shallot into long slivers. Heat the remaining two tablespoons of olive oil in a pan over medium heat. Add the garlic, mushrooms, shallots, and rosemary. Let the mixture simmer for five to eight minutes, or until the liquid has been cooked out of the mushrooms.

In a large bowl, combine the toasted bread and mushrooms. Chop the two apples and add them to the mixture, along with another pinch of salt. Stir to mix.

Transfer the stuffing to a large baking dish. If desired, sprinkle some more rosemary on top. Pour the vegetable broth on top of the stuffing.

Cover the dish with foil and bake for 25 minutes. After 25 minutes, remove the foil and continue to bake until golden brown on top, roughly 25 to 30 minutes.

Serve hot. Happy Thanksgiving!