Thanksgiving Recipes: Mushroom Macadamia Nut Stuffing

By: Amie Valpone, HHP, AADP Culinary Nutritionist and author of The Healthy Apple,

1 lb. macadamia nuts
3 Tbsp. olive oil
3 Tbsp. vegetable broth
3 cups onions, chopped
2 cups leeks, chopped
2 cups baby Portobello mushrooms, sliced
5 slices whole grain bread, sliced into crouton-size pieces and toasted
cup dried cranberries
cup golden raisins
2 Tbsp. sunflower seeds
tsp. coriander

Preheat oven to 350 degrees.
On a baking sheet, bake macadamia nuts and sesame seeds for 10 minutes, or until toasted and fragrant.
In a large skillet over medium-high heat, heat oil and vegetable broth until hot. Add onions and let cook for 7-8 minutes, stirring occasionally. Slowly add leeks and mushrooms.
In a large mixing bowl, combine macadamia nuts, coriander, sunflower seeds, mushroom mixture, cranberries, raisins and toasted bread cubes.
Stuff stuffing into the turkey or transfer to a casserole dish. If using as a turkey stuffing, bake according to turkey directions. If using as a casserole, bake for 30 minutes or until browned and completely cooked.