Healthy Holiday & Occasion Recipes Healthy Thanksgiving Recipes Thanksgiving Side Dish Recipes Thanksgiving Casserole Recipes Cornbread & Oyster-Mushroom Stuffing 5.0 (1) 1 Review Mushrooms are a rich, meaty addition in this healthy cornbread stuffing recipe. Here we use oyster mushrooms, but you can use any variety you like. If you have time, bake the cornbread a day or two in advance so it has time to dry out a bit, which lets it absorb the flavors more readily. By Mary-Frances Heck Updated on April 18, 2024 Tested by EatingWell Test Kitchen Tested by EatingWell Test Kitchen The EatingWell Test Kitchen is comprised of a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a Registered Dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well. Learn more about our food philosophy and nutrition parameters. Meet the EatingWell Test Kitchen Reviewed by Dietitian Breana Lai Killeen, M.P.H., RD Reviewed by Dietitian Breana Lai Killeen, M.P.H., RD Breana Lai Killeen, M.P.H, RD, is a Chinese and Jewish chef and dietitian who has worked in all facets of the food world. She is a recipe developer, culinary nutritionist and marketing specialist with more than 15 years of experience creating editorial and digital content for top food and kitchen brands. EatingWell's Editorial Guidelines Rate PRINT Share Trending Videos Close this video player Prep Time: 35 mins Additional Time: 3 hrs 25 mins Total Time: 4 hrs Servings: 12 Yield: 12 servings Nutrition Profile: Nut-Free Low Added Sugar Soy-Free High-Fiber Low-Calorie Jump to Nutrition Facts Ingredients Cornbread 1 ¼ cups yellow cornmeal ¾ cup white whole-wheat flour 3 tablespoons sugar 1 teaspoon baking powder ½ teaspoon baking soda ½ teaspoon salt 1 large egg, lightly beaten 1 ¼ cups buttermilk 2 tablespoons canola oil Stuffing 8 tablespoons unsalted butter, divided 2 pounds oyster mushrooms, trimmed and cut into bite-size pieces ¾ teaspoon salt 1 bunch scallions, chopped 2 tablespoons chopped fresh thyme 1 tablespoon chopped fresh rosemary 1 tablespoon rubbed dried sage ½ teaspoon ground pepper 1 cup unsalted turkey stock or low-sodium chicken broth or vegetable broth Directions To prepare cornbread: Preheat oven to 350 degrees F. Coat an 8-inch-square baking pan with cooking spray. Whisk cornmeal, flour, sugar, baking powder, baking soda and 1/2 teaspoon salt in a large bowl. Whisk egg, buttermilk and oil in a medium bowl. Add the wet ingredients to the dry ingredients and stir until just combined. Scrape the batter into the prepared pan, spreading evenly. Bake the cornbread until the top springs back when touched lightly, 25 to 30 minutes. Let cool in the pan on a wire rack for 10 minutes. Turn out of the pan and let cool completely. Measure 8 cups of 1-inch cubes and let stand at room temperature for up to 2 days. (Reserve the remaining cornbread for another use.) To prepare stuffing: Preheat oven to 350 degrees F. Coat a 9-by-13-inch baking dish with cooking spray. Melt 4 tablespoons butter in a large skillet over medium-high heat. Add mushrooms and sprinkle with salt. Cook, stirring occasionally, until the liquid has evaporated and the mushrooms are tender, 8 to 10 minutes. Stir in the remaining 4 tablespoons butter, scallions, thyme, rosemary, sage and pepper. Cook until the butter is melted, about 1 minute. Place the cornbread in a very large mixing bowl; add the mushroom mixture and broth; gently fold until the cornbread is evenly moistened and ingredients are well distributed. Transfer to the prepared baking dish. Tightly cover the pan with foil. Bake the stuffing for 30 minutes. Uncover and bake until lightly browned, 20 to 25 minutes more. Let stand 10 minutes before serving. Tips To make ahead: Prepare cornbread up to 2 days ahead; store uncovered at room temperature. Or wrap airtight and freeze for up to 3 months. Prepare stuffing through Step 6 and refrigerate for up to 1 day; let stand at room temperature for 30 minutes before baking. Originally appeared: EatingWell Magazine, November/December 2017 Rate It Print Nutrition Facts (per serving) 178 Calories 10g Fat 18g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Serving Size 3/4 cup Calories 178 % Daily Value * Total Carbohydrate 18g 7% Dietary Fiber 3g 11% Total Sugars 4g Added Sugars 2g 4% Protein 5g 10% Total Fat 10g 13% Saturated Fat 5g 26% Cholesterol 32mg 11% Vitamin A 425IU 8% Vitamin C 2mg 3% Folate 35mcg 9% Sodium 333mg 14% Calcium 55mg 4% Iron 2mg 13% Magnesium 29mg 7% Potassium 392mg 8% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved