For many of us, the highlight of any Thanksgiving meal is, of course, the stuffing. Our version features white button mushrooms, which have been shown to lower blood sugar levels, improve insulin resistance and support gut health. Beta glucan, a type of fiber in mushrooms, has been shown to lower blood cholesterol by preventing the absorption of triglycerides and cholesterol. Mushrooms also have multiple antioxidant compounds, including polyphenols, polysaccharides, ergothioneine, glutathione and selenium, which give mushrooms their cancer-fighting properties.
This recipe also includes celery, which is rich in vitamins and minerals. Celery and celery seeds have 25 antioxidant compounds that can offer protection against inflammation. Garlic is another key ingredient, which contains antioxidants that protect against cell damage and aging. Most of garlic’s health benefits come from its sulfur compounds, which have been shown to defend against organ damage from heavy metal toxicity.
Recipe courtesy of Christian Eggerling, City of Hope's director of culinary operations.
Yields: 40x 4 oz Servings.
Ingredients
3 1/2 tbsp olive oil
3 large onions, peeled, ground
3 sprigs of thyme, minced
15 cloves garlic, peeled, sliced
7 stalks celery, washed, ground
5 lbs fresh medium white mushrooms,
washed, sliced
1 gal vegetable stock
10 1/2 oz butter
7 lb cornbread stuffing mix
3 1/2 tbsp salt
Directions
1. In a hot sauté pan, heat oil to smoking hot and sauté onions with thyme until well-browned. Add the garlic and brown. Add celery and sauté for a minute.
2. Add mushrooms and brown well.
3. Add stock, butter and cornbread stuffing. Mix thoroughly.
4. Place into a pan, then into a preheated oven at 350 F until mix reaches 180 F and is well-browned, then serve.