Carb Conscious Thanksgiving: Mushroom Sage Stuffing
November is National Diabetes Month, a time when communities across the country team up to bring attention to diabetes. In 2018, it was estimated that 34.2 million Americans had diabetes and that number is only increasing. Part of managing diabetes is eating a carb consistent diet, meaning a similar number of carbs at each meal throughout the day. By eating a consistent amount of complex carbohydrates spikes in blood glucose levels, as well as the insulin release trigger, are greatly reduced. Even if you’re not a diabetic, maintaining a consistent carbohydrate intake in your day-to-day routine is good for your health.
Many of our favorite Thanksgiving foods are very high in carbohydrates. While tasty, overindulging often results in a crash after the meal, caused by the spike and fall of blood glucose. For both members of our community with diabetes and those who just follow a carb consistent diet, we wanted to share some lower carb options to help you navigate this Thanksgiving. Last week we This week, it’s a side dish recipe for Mushroom Sage Stuffing!
Prep Time: 15 Minutes Cook Time: 30 Minutes Total Time: 45 Minutes Servings: 12
Ingredients
- 1 tablespoon Olive Oil
- 2 cups Mushrooms, sliced
- 1 Onion, chopped
- 2 stalk Celery, chopped
- 12 cups Whole Grain Bread, crust removed and cubed (about 1.5 pounds)
- 1 tablespoon Fresh Sage, chopped
- 2 teaspoons Fresh Parsley, chopped
- 1 teaspoon Orange Zest
- ¼ teaspoon Salt
- ½ teaspoon Pepper
- 3 cups Vegetable Broth, low sodium
Instructions
- Preheat oven to 325°F. Spray a large baking dish with nonstick cooking spray.
- Heat the olive oil in a large pot over medium heat. Add the mushrooms, onion, and celery. Cook until the mushrooms have given up most of their liquid and the onions have turned translucent- about 5 minutes.
- Stir in bread cubes, sage, parsley orange zest, salt, and pepper and cook for an additional 2 minutes. Slowly stir in broth. Pour into the prepared baking dish.
- Bake 30 minutes or until stuffing is heated through and lightly browned.
