Healthy Harvest Stuffing

Body+Soul, 2008
  • Yield Makes about 8 cups
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  • 1 pound whole-wheat Italian bread, cut into 1-inch pieces
  • 3/4 cup walnuts, coarsely chopped
  • 2/3 cup dried cranberries
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 1 medium celery stalk with leaves, chopped fine (about 1/2 cup)
  • 8 ounces shiitake mushrooms, cleaned, stems removed, and caps chopped
  • 1 Granny Smith apple, cored and diced
  • 1/3 cup fresh parsley leaves, minced
  • 1 tablespoon fresh sage leaves, minced
  • 1 tablespoon fresh thyme leaves, minced
  • Coarse salt and ground pepper
  • 3 cups reduced-sodium chicken broth (you may not need to use it all)
  • Olive-oil spray (optional)


  1. Preheat oven to 400 degrees with oven rack in middle position. Place bread on a rimmed baking sheet and bake, tossing occasionally, until crisp, about 10 minutes. Transfer to a large bowl along with walnuts and dried cranberries; set aside.

  2. In a large nonstick skillet, heat oil over medium. Add onion, celery, and shiitakes and cook, stirring occasionally, until vegetables have softened, about 5 minutes. Add apple and continue to cook until almost tender, about 5 minutes. Add parsley, sage, and thyme and cook, stirring, until fragrant, about 30 seconds. Remove from heat; season with salt and pepper.

  3. Add onion mixture to bowl with bread mixture; stir to combine. Add enough of the broth to thoroughly moisten the bread mixture without soaking it (there shouldn't be any excess broth in the bottom of the bowl). Spoon stuffing into a 2-quart casserole dish, cover with foil, and bake 20 minutes. Uncover, mist the top of the stuffing with olive-oil spray, if desired, and bake until golden brown, about 15 minutes more

  4. To cook in turkey: Moisten the bread mixture with only 1 1/2 cups of the chicken broth and spoon half of the mixture into the turkey; cook turkey as preferred. For the rest of the bread mixture, add more of the broth to moisten, being careful not to soak (see above). Transfer the remaining stuffing to a 1-quart baking dish or 8-by-8-inch baking pan. Cover with foil and proceed as above.

Recipe Reviews

Reviews (6)

  • Swan Admirer Keith 2037 25 Nov, 2013

    I like the healthiness and wholesomeness of this particular recipe; and especially like that this recipe substitutes for butter as well as makes use of natural sweet and savory ingredients not commonly added to traditional stuffing or dressing. I want to wish all associated with this web site, including all members of the site and Ms. Martha Stewart herself, a happy, healthy, and safe Thanksgiving Day holiday for 2013. :-) :-) :-)

  • sosic420 17 Dec, 2010

    Do any of these recipes show the calories errr whatttttttt?!
    or am i going to have to do some hardcore figuring out for myself?

    son of a!

  • sosic420 17 Dec, 2010

    do any of these recipes say the calories in it errr whaaaat?!
    or am i going to have to do some hardcore figuring out for myself.

    son of a!

  • snowscribe 16 Nov, 2009

    I don't see a serving size anywhere, just that the whole recipe makes 8 cups. Should I assume 1 cup is the serving size for the nutritional info given?

  • suedaz 25 Nov, 2008

    I like to use apple cider-organic, fresh-in place of the broth or water; it adds a crisp taste to the stuffing

  • AlaskaSmiles 1 Nov, 2008

    I don't eat wheat, so I'd try by substituting spelt or rye bread, and a vegetable broth, as I'm also vegetarian.