Courtesy of Natural Pantry

Mushroom-Herb Stuffing with Dried Plums

Diet Type: Dairy Free

Cooking Time: Over one hour


  1 loaf firm bread, crust removed, cut into 1 inch cubes
  1 3/4 cup chopped dried plums
  1/2 cup chopped fresh parsley
  1 tablespoon olive oil
  2 cups chopped onions
  4 cups sliced mushrooms
  1 cup chopped celery
  3 cloves garlic, finely chopped
  1 tablespoon finely chopped fresh Thyme leaves or
  1 teaspoon dried Thyme
  1 teaspoon salt
  1/2 teaspoon pepper
  1/2 cup dry white wine
  1 1/4 cups chicken broth
  no stick cooking spray

Heat oven to 350 degrees F. On shallow baking pan, arrange bread cubes in even layer; bake 20-25 minutes or until bread is very dry and golden brown. In large bowl, combine bread, dried plums and parsley; set aside. In large skillet, heat oil over medium-high heat until hot. Cook and stir onions 4-6 minutes or until golden. Add mushrooms, celery, garlic, Thyme, salt and pepper; continue cooking 4-6 minutes or until liquid has evaporated. Add to bread mixture; toss to combine. Gradually add chicken broth, being careful not to make stuffing too moist. Lightly coat 13x9 inch baking pan with cooking spray. Spoon in stuffing; cover with aluminum foil. Bake 45 minutes. Remove foil; bake 15 to 17 minutes or until top is crisp and golden brown. Recipe provided by the California Dried Plum Board.

Servings: 8

Author: Adapted from the City Tavern Cookbook by Walter Staib

Nutrition Facts

Serving Size: 1
Servings per Recipe: 8
Amount Per Serving 
Calories 263
Calories from Fat 36
 % Daily Value*
Total Fat 4g6%
  Saturated Fat 1g4%
  Mono Fat 2g 
Sodium 647mg27%
Total Carbs 49g16%
  Dietary Fiber 5g20%
Protein 8g 
Vitamin B-122%
Vitamin B-610%
Vitamin C13%
Vitamin E5%
Vitamin D7%
Vitamin A8%
Pantothenic acid9%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.