SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Carrot-Mushroom Stuffing

Makes: 12 servings
Prep 25 mins Chill  up to 24 hours Bake 325°F1 hr
Carrot-Mushroom Stuffing
Ingredients
  • 1/4  cup  butter or margarine
  • 6  cups  sliced fresh shiitake and/or button mushrooms
  • 1/4  cup  sliced green onions (2)
  • 1  tablespoon  soy sauce
  • 1 1/2  teaspoons  snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
  • 1/4  teaspoon  ground black pepper
  • 6  cups  herb-seasoned stuffing croutons (about 12 ounces)
  • 3  cups  coarsely shredded carrots (6 medium)
  • 1 1/4 - 1 1/2  cups  water
Directions

1. In a large skillet melt butter over medium-high heat. Add mushrooms; cook about 5 minutes or just until tender, stirring occasionally. Add green onions for the last 1 minute of cooking. Remove from heat. Stir in soy sauce, rosemary, and pepper.

2. In a very large bowl combine mushroom mixture, herb-seasoned stuffing croutons, and carrots. Drizzle with enough of the 1 1/4 to 1 1/2 cups water to moisten; toss lightly to combine. Spoon into a 2 1/2-quart casserole. (To serve today, omit Step 3 and continue as directed in Step 4, except bake, covered, for 50 to 60 minutes or until hot in center [165 degrees F].)

3. Cover with plastic wrap; chill for up to 24 hours.

4. Preheat oven to 325 degrees F. If chilled, remove plastic wrap. If desired, drizzle with an additional 1/4 cup water to moisten. Bake, covered, for 60 to 70 minutes or until hot in center (165 degrees F). (For safety reasons, do not make stuffing ahead if planning to use for stuffing a turkey.)

Nutrition Facts (Carrot-Mushroom Stuffing)
  • Servings Per Recipe 12,
  • cal. (kcal) 190,
  • Fat, total (g) 7,
  • chol. (mg) 13,
  • sat. fat (g) 3,
  • carb. (g) 28,
  • fiber (g) 4,
  • pro. (g) 6,
  • sodium (mg) 558,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe