Stuffing is a traditional holiday staple, but it can be laden with a high fat and sodium content, so this sorghum-filled alternative is a healthy, delicious option! Inspired by the flavors of the holiday season, such as sage, walnuts, and apples, this recipe is filled with other nutritious ingredients that harmonize perfectly with your taste buds. This stuffing recipe is unique in the fact that it replaces the traditional bread crumbs for sorghum, which provides great health benefits. Studies have shown that sorghum can reduce glucose responses, which may suggest that sorghum could be beneficial in managing glucose and insulin levels (1). Sorghum is also naturally low in fat, sodium, and cholesterol, which makes it the perfect grain to incorporate in almost any meal you choose, including this salad! Make sure to follow the package directions when cooking sorghum. You can also batch-cook sorghum with a pressure cooker (1 cup whole grain sorghum + 2 cups water = 20 minute cooking time) or a slow cooker (1 cup whole grain sorghum + 3 cups water = 4 – 5½ hours cooking time on high). So go ahead and dig into this mouthwatering recipe–it’s sure to become a classic around your household!
Sorghum Stuffing with Apples & Mushrooms
Serves: 10 servings
1 cup sorghum, use either whole grain or pearled
3 tablespoons olive oil
6 fresh sage leaves or 1 teaspoon dried sage leaves
1 large onion or 2 small onions, diced
1 cup celery, diced
1 cup baby bella mushrooms, sliced
1/4 teaspoon sea salt or pink himalayan salt
1/2 cup walnuts, chopped
2 apples, gala or similar variety, diced with skin on
1/4 cup white wine
3/4 cup vegetable stock, water, or chicken stock
2 tablespoons fresh parsley, chopped
Pressure cooker, slow cooker or 2-4 quart saucepan
Preheat the oven to 350 degrees F.
Cook sorghum according to package directions. When done, remove from heat and let cool.
While the sorghum is cooking, heat 1 tablespoon of olive oil in a sauté pan over medium heat. Add the fresh sage and saute for a few minutes until lightly browned. Place the sauted sage in a small dish and set aside. Note: If you are not using fresh sage, then add the dried sage with the sea salt in step four.
In the same saute pan over medium heat, add 2 tablespoons olive oil, and saute onions for about 3-4 minutes or until slightly softened. Add the celery and mushrooms and cook, stirring occasionally, for 1-2 minutes, until soft. Season with sea salt, then add the walnuts and apples, stirring until well combined.
Pour the white wine over the celery and mushroom mixture from step four and cook for another 2-3 minutes. Add the vegetable stock and mix until well combined.
Add the combined mixture from step five into the pan with the sorghum, and stir well.
Spoon the sorghum mixture into a baking dish, and bake for 25-30 minutes, or until the top is golden brown and crispy.
Garnish with parsley or the sauted sage from step three.