Fancy Grain Free Mushroom Thanksgiving Stuffing

We are mere weeks away from Thanksgiving, and here I sit fantasizing about devouring some succulent dishes and enjoying quality time with loved ones. When it comes to this amazing holiday meal, have you ever noticed that afterwards you might feel tired and bloated? Most people attribute this to the turkey—tryptophan, an amino acid you get through food, is in turkey. It helps make serotonin, which helps you to relax. However, other foods like chicken have higher amounts of tryptophan, and we don’t complain about sleepiness after consuming these. So what gives?

It’s far more likely that your exhaustion stems from a couple sources, mainly overeating and high amounts of carbohydrates. Too many carbs makes your blood sugar spike, which in turns leads to a crash and feelings of tiredness. And one of the huge carb perpetrators: stuffing.

The following recipe for a mushroom stuffing is a wonderful alternative if you are looking to cut down on excess carbs during the holidays. Rather than stale bread, or boxed stuffing mix, we are using a loaf of our Sesame Seed Bread. Low in carbs and high in fiber, this bread not only helps prevent the carb crash, but helps with your digestion—a convenient addition when it comes to your typical holiday meal. Plus there are myriad benefits to eating mushrooms. They are a great source of fiber, protein, and antioxidants. This delightfully savory dish is sure to impress your relatives and friends this Thanksgiving!

Ingredients:

• 1 loaf of Sesame Seed Bread

• 1 1/2 tablespoons butter (we love Monty's cultured butter)

• 1 1/2 tablespoons olive oil

• 750g oyster mushrooms cut into small pieces

• 250g beech mushrooms or button cut into small pieces

• 1 large leek (white and light green parts only) chopped

• 4 garlic cloves, minced

• 2 tablespoons chopped sage

• 1 tablespoon rosemary leaves finely cut

• 1 tablespoon thyme leaves

• 1/3 cup white wine

• 1 tablespoon chickpea Miso (optional)

• One flax egg or regular chicken egg

• 3 tablespoons of chopped parsley

• 1 cup of veggie stock or more if needed

Directions:

1. Cut the bread into small cubes and bake it at 250°F for about 60-120 min (depends on the size of the cubes)

2. In a large pan, heat olive oil and butter, then add oyster and beech mushrooms. Sauté until browned and season with salt.

3. Add leek, minced garlic, chopped sage, rosemary, and thyme to the mushrooms. Cook for another 5 minutes.

4. Pour in white wine and add chickpea miso, mix well, and cook until the wine reduces. Remove from heat.

5. Combine the mushroom mixture with the baked bread.

6. Add a flax egg or regular egg and chopped parsley to the mixture.

7. Pour in half a cup of vegetable stock and mix. Let it sit for a few minutes to allow the bread to absorb the liquid. Add more broth if needed.

8. Transfer the stuffing mixture to an oven-safe dish and press it down.

9. Cover the dish with aluminum foil and bake at 350°F for 25 minutes. Then, remove the foil and bake for an additional 20 minutes at 400°F.