Sorghum Stuffing with Apples & Mushrooms

11.16.16 / Comment


Tasty Traditions

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.

Nutrient Booster: Sorghum

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 into almost any meal you choose, including this stuffing!

Sorghum Stuffing with Apples & Mushrooms

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 10 servings


  • 3 tablespoons olive oil
  • 6 fresh sage leaves, or1 teaspoon dried sage leaves
  • 1 large onion, diced
  • 1 cup celery, diced
  • 1 cup baby bella mushrooms, sliced
  • 1/4 tsp sea salt
  • 1/2 cup walnuts, chopped
  • 2 gala apples, diced with skin on
  • 1/4 cup white wine
  • 3/4 cup vegetable stock, water or chicken stock
  • 3 cups whole grain sorghum, cooked
  • 2 tablespoons fresh parsley, chopped


  1. Preheat the oven to 350⁰F.

  2. Heat 1 1/2 teaspoons of olive oil in a sauté pan over medium heat. Add the fresh sage and sauté for a few minutes until lightly browned. Place the sautéed sage in a small dish and set aside. In the same sauté pan over medium heat, add 2 tablespoons olive oil, and sauté 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, mushroom and apple mixture and cook for another 2-3 minutes. Add the vegetable stock, sea salt and dried sage if you are using it and mix until well combined. Add the cooked whole grain sorghum to the celery, mushroom and apple mixture into the pan and stir well.

  3. Spoon the sorghum mixture into a baking dish, and bake for 20 minutes, or until the top is golden brown and crispy. Garnish with parsley and the sautéed sage leaves.

Recipe Notes

Nutrient Analysis: 
Serving size: 1/2 cup Calories: 160 calories, Fat: 78 grams, Saturated fat: 1 gram, Carbohydrates: 20 grams, Sugar: 5 grams, Sodium: 780 milligrams, Fiber: 4 grams, Protein: 4 grams, Cholesterol: 0 milligrams

Disclaimer: Triad to Wellness provides nutrition communication services to The Sorghum Checkoff. 
All opinions are our own.
(1) Grain Sorghum Muffin Reduces Glucose and Insulin Responses in Men. Food and  Function.

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