For many of us, the Thanksgiving table wouldn’t be complete without stuffing. Our Sorghum Stuffing with Apples and Mushrooms puts a unique spin on the Thanksgiving classic and is a healthy and delicious gluten-free alternative that incorporates nutrient-dense ingredients. We use whole grain sorghum, mushrooms and apples to transform a traditional side into a nutritious dish that is filled with fiber, vitamins and minerals. Inspired by the earthy flavors of sorghum and walnuts plus the aromatic spices of fresh sage, our recipe is hearty, moist and wonderfully seasoned on the inside and perfectly crispy on the outside–just like your favorite stuffing should be!
Nutrient Booster: Sorghum
Whole grain sorghum offers an abundance of health benefits because of its impressive nutritional profile. This ancient grain is teeming with protein, iron, B vitamins and dietary fiber. It is also high in antioxidants, which help reduce inflammation and lower free radical damage. Because sorghum is low on the glycemic index, it is slowly digested and balances blood sugar, which has been shown to naturally lower diabetes incidences and manage insulin levels. We love using sorghum and sorghum flour for gluten-free cooking and baking; its mild flavor and versatility makes it a perfect wheat substitute in many of our favorite recipes and adds nutrition to any dish.
Cook one today and freeze one for later! Our Sorghum Stuffing with Apples and Mushrooms tastes so good, you will crave it even when the turkey is gone! This recipe makes the perfect side to pair with many of our nutritious main meals. For a well-balanced and healthy dinner, serve this stuffing with a veggie alongside our Tandoori Chicken Thighs or Black Sesame Seed Encrusted Salmon. Any day can feel like a holiday when this delicious traditional favorite becomes a non-traditional staple.
Sorghum Stuffing with Apples & Mushrooms
- 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 low sodium vegetable broth, water or low sodium chicken broth
- 3 cups whole grain sorghum, cooked (1 cup dried)
- 2 tablespoons fresh parsley, chopped
Preheat the oven to 350⁰F.
Heat 1 tablespoon 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 low sodium vegetable broth, 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 in the pan and stir well.
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.
Serving size: 1/2 cup Calories: 180 calories, Fat: 9 grams, Saturated fat: 1 gram, Carbohydrates: 20 grams, Sugar: 5 grams, Sodium: 70 milligrams, Fiber: 4 grams, Protein: 3.5 grams, Cholesterol: 0 milligrams
Disclaimer: Triad to Wellness provides nutrition communication services to The Sorghum Checkoff. All opinions are our own.