Eating Clean Thanksgiving dinner - Mushroom & Leek Stuffing

For Thanksgiving traditionalists, skipping stuffing is out of the question. Here is a recipe from the eating-clean magazine that will satisfy your stuffing craving with whole-wheat bread and meaty porobello mushrooms.

Mushroom & Leek Stuffing

Serves 24

Makes (enough for a 14- to 16-lb turkey)

Total time 40 minutes

INGREDIENTS:

• 1 680-g loaf whole-wheat sourdough bread or regular whole-wheat bread
• 1 tbsp olive oil, divided
• 1 lb portobello mushrooms, cut into 1/2-inch pieces (about 4 cups)
• 1 cup finely chopped carrots
• 1 cup finely chopped celery
• 1 large leek, trimmed, halved lengthwise and chopped
• 1/2 cup low-sodium chicken broth
• 1 tsp fresh ground black pepper
• 1 1/2 tsp dried thyme
• 1 tsp dried rosemary
• 1 tsp chile powder
• 1 tsp onion powder
• 1/2 tsp sea salt

INSTRUCTIONS:

1. Preheat oven to 350°F. Slice bread (if not already sliced) and discard crusts. Cut bread into 3/4-inch cubes. Spread bread cubes out in a single layer on 2 rimmed baking sheets. Bake for 10 minutes or until lightly toasted, tossing halfway through. Transfer to a very large bowl.
2. Heat 1/2 tbsp oil in a large skillet over medium heat. Add mushrooms and cook, stirring often, until tender and lightly browned, 8 to 10 minutes. Add mushrooms to bowl with bread. Wipe out skillet with paper towel and heat remaining oil on medium-high. Add carrots, celery and leek. Cook until vegetables are tender and lightly browned, 8 to 10 minutes. Add to bread bowl.
3. Add remaining ingredients to bread bowl and stir gently to combine. Bread should be moist, not dry or soggy. Cool completely before stuffing turkey, about 1½ hours.

Option: If you’d rather not stuff the turkey, you can bake the stuffing separately: Bring stuffing to room temperature and, when the turkey finishes cooking, raise oven temperature to 400°F. Coat a large (about 9 x 13-inch) baking dish with olive oil cooking spray and add stuffing. Cover tightly with foil and bake for 20 minutes. Then remove foil and bake for 10 to 15 more minutes or until lightly browned.

Timesaving Tip: Stuffing may be prepared up to 2 days in advance. After cooling, cover and refrigerate. Bring to room temperature before stuffing turkey.

NUTRIENTS per 1/2-cup serving:

• Calories: 150
• Total Fat: 3 g
• Sat. Fat: 0 g
• Carbs: 28 g
• Fiber: 5 g
• Sugars: 5 g
• Protein: 6 g
• Sodium: 360 mg
• Cholesterol: 0 mg