Fall

Atkins Wild Mushroom Stuffing

November 13, 2014
Author Notes

Perfectly timed to Thanksgiving, try this delicious Wild Mushroom Stuffing recipe from Atkins!

*Recipe from The New Atkins Made Easy by Colette Heimowitz, VP of Nutrition at Atkins Nutritionals, Inc. —Atkins Nutritionals, Inc.

  • Serves 10
Ingredients
  • 3 tablespoons unsalted butter
  • 1/4 cup sliced shallots
  • 9 garlic cloves, minced
  • 2 pounds assorted mushrooms
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup Madeira wine
  • 9 servings Atkins Cuisine Bread, torn into 1 1/2 in pieces
  • 1/4 cup chopped fresh parsley
  • 2 teaspoons fresh thyme
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 1 large egg
In This Recipe
Directions
  1. Heat oven to 350°F. Butter an 11x7-inch baking dish.
  2. Melt butter in a large skillet over medium-high heat. Add shallots and garlic; sauté 2 minutes. Add mushrooms, salt and pepper; cook until mushrooms release moisture and the moisture evaporates, about 8 minutes.
  3. Stir in Madeira; cook until liquid evaporates, about 6 minutes. Remove from heat. Place mushroom mixture in a large mixing bowl. Add bread, parsley and thyme; toss gently.
  4. In a separate bowl, whisk together broth, cream and egg; pour over mushroom mixture and toss to coat. Transfer mixture to the prepared baking dish. Bake until golden and set, about 45 minutes.

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