Millet-Cranberry Stuffing
Shannon Clark
Shannon Clark
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331 Calories
34 g Carbs
6 g Protein
19 g Fat
Total Time
4 servings

Stuffing has been sadly typecast as a winter holiday side dish. Erroneous! Full of fiber and flavor, this recipe will draw few complaints on your table. You're sure to see those Christmas-morning smiles—in July. Any time your diet needs a complex carb boost, mix this up!


  • ½ cup millet
  • 2 tbsp olive oil
  • ½ cup stalk celery, finely diced
  • ¼ cup onion, finely diced
  • 1 carrot, shredded
  • 1 clove garlic, minced
  • 1 cup mushrooms, sliced
  • 1 tbsp sage
  • ½ cup low-sodium chicken stock
  • ½ cup dried cranberries
  • ¼ cup pecans
  • salt and pepper to taste

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  1. Cook the millet according to package directions.
  2. Heat the oil in a large skillet over medium heat.
  3. Once bubbling, add in the celery, onions, carrots, and minced garlic.
  4. Continue to cook until tender, about 3-5 minutes.
  5. From there, add mushrooms and cook for another 4-5 minutes.
  6. Add in the chicken stock and bring to a boil.
  7. Reduce heat and simmer for 5 minutes.
  8. Next, add in the cranberries, pecans, and millet, heating over medium heat for 1-2 minutes to allow flavors to blend.

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