Sprouted Grain Bread Stuffing
VICTORIA'S HEALTHY HOLIDAY RECIPE
My kiddies love this stuffing.
1 loaf Ezekiel or other sprouted grain bread, cut into 1 inch cubes
1 stick butter--you can substitute with olive oil
4 or more cups vegetable or chicken broth
2 cups chopped onions
2 cups chopped celery
1 large can of black olives if desired -- (cut the olives into quarters)
any other firm vegetables you like
1 tablespoon sage or more if you are using fresh
1-2 tablespoons of poultry seasoning
any other herbs you like
sea salt and pepper
Melt butter in a large pan and saute the onions, celery and any other firm, chopped vegetables you are using for about 10 minutes on medium heat. Add the sage, poultry seasoning, and salt and pepper and any other herbs you are using to taste. Put the cubed bread into a large bowl and add the sauteed vegetables/herbs to the bread cubes; toss together. Add the olives and toss again. Add enough broth so that the bread crumbs are moist but not soggy.
Put into a large baking dish, cover and bake at 350 degrees F. for 30 minutes. Remove cover and continue baking for another 30 minutes or until the top part is crusty. Note: You can add raisins, dried cranberries or a few nuts to this stuffing and still stay within the rules. If using dried fruit, re-hydrate it in some liquid before adding to the stuffing. You will find that the sprouted whole grains fill you up much sooner than the typical white bread stuffing.
See other recipes submitted by Chet Day