Homemade Holiday Stuffing

SERVES: 8

COOK TIME: 45 Min

During the holidays, we like to take a little extra time and make some things from scratch, like our Homemade Holiday Stuffing. This stuffing is full of savory flavor with a hint of sweetness from the cranberries. It's the perfect stuffing for your holiday spread!

What You'll Need

11 slices whole wheat bread, cut into 1-inch cubes
2 tablespoons canola oil
1/2 cup chopped onion
1/4 pound mushrooms, chopped
1/4 cup slivered almonds
1/2 cup reduced-sugar dried cranberries
1/8 teaspoon salt
1/2 teaspoon ground sage
1 3/4 cup low-sodium chicken broth
2 tablespoons chopped fresh parsley

What to Do

Preheat oven to 350 degrees F. Coat a baking sheet with cooking spray. Coat a 1-quart casserole dish with cooking spray.
Place bread cubes on baking sheet and bake 10 to 15 minutes, or until toasted.
In a large skillet over medium-high heat, heat oil; add onion, mushrooms, almonds, cranberries, salt, and sage; saute 6 to 8 minutes, or until onion and mushrooms are tender. Add broth and bring to a boil. Remove from heat and add bread cubes and parsley; mix well and place in casserole dish.
Cover and bake 25 minutes, then uncover and bake 15 additional minutes, or until center is firm.

Notes

For another great holiday go-along, our Creamy Spinach Casserole is sure to hit the spot.

Up Next:

Diabetic-Friendly, Traditional Thanksgiving Menu

Nutritional InformationShow More

Servings Per Recipe: 8

Amount Per Serving % Daily Value *
Calories 184
Calories from Fat 62
Total Fat 6.9g 11 %
Saturated Fat 0.8g 4 %
Trans Fat 0.0g 0 %
Protein 7.3g 15 %

Amount Per Serving % Daily Value *
Cholesterol 0.0mg 0 %
Sodium 235mg 10 %
Total Carbohydrates 26g 9 %
Dietary Fiber 5.6g 22 %
Sugars 6.2g 0 %

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Kat la llorona

Dec 18, 2016

No more boxed stuffing for me! This recipe was surprisingly easy to make. I had no idea that cranberries had so much sugar!. Had to really go out of my shopping comfort zone to find them, but totally worth it. I also found some diabetic bread and used that as well. I do want to try adding eggplant next time.

jlf3563 6982455

Nov 24, 2016

As soon as I bit into this I was in love! Took me right back to my Mom's kitchen on Thanksgiving. It is very simple to make. CeeJay, in place of the mushrooms, I would suggest either zucchini or eggplant. Both saute well. These are both non-starchy veggies with lots of fiber that help balance out the carbs from the bread.

ceejay 5498887

Nov 13, 2015

I found a similar recipe that can be made 3 days ahead and stored in the refrigerator . Am I correct in thinking this recipe can be made ahead also? Can a crock pot be used to cook it? If so, at what temperature and for how long should it be cooked.

Test Kitchen Team

Nov 16, 2015

We do not recommend making this recipe three days in advance. However, making it a day in advance is okay. If you'd like to make this stuffing in a slow cooker, just cook on LOW heat for 3 - 3-1/2 hours, or until heated through. Enjoy!

ceejay 5498887

Oct 15, 2015

Question What can I use in place of the mushrooms? Some family members don't like them but another is diabetic.

Test Kitchen Team

Oct 16, 2015

Thank you for your question! You can leave the mushrooms out completely if your family doesn't like them. You can also substitute with another vegetable like celery...or something your family enjoys.