I don’t know what it is about stuffing at Thanksgiving time that is so appealing. Don’t get me wrong, I love the stuff too, especially when it’s drenched in my mom’s homemade turkey gravy aside some freshly cooked turkey meat. But let’s just think about what stuffing is for a moment. It’s some dried or toasted bread that has been soaked in chicken broth and baked in the oven with some spices and a few veggies. Somehow it is magically enticing and one my favorite Thanksgiving side dishes.
Seriously, anyone else with me on this one, stuffing is kind of weird, right?
When I was thinking of Thanksgiving recipes to make and share with you here on Robust Recipes, I instantly thought of stuffing. I wanted to keep it simple, yet add a healthier twist, so I used a sprouted grain bread. Specifically Ezekiel bread, made by Food for Life. Have you ever tried Ezekiel bread?
It is made out of sprouted grains such as wheat, barley, and millet plus it has beans and lentils, creating a healthier bread than your plain-old bread. Ezekiel bread is high in protein and fiber, plus there is no refined sugar. To be honest, Ezekiel bread takes a little getting used to. It’s not like your typical soft white or even whole wheat bread; it’s hearty, rustic, earthy, and super filling. Once you do get used to Ezekiel bread you will notice that you will feel fuller longer and more energized throughout the day.
When I was thinking of a way to make a healthier, yet tasty stuffing recipe for Thanksgiving, I was a little stumped at first. I thought, “Do I use all quinoa, maybe some buckwheat? Stuffing wouldn’t be stuffing without the bread, right?”
Ezekiel bread it was!
As a heads up to my gluten-free readers, Ezekiel bread is not gluten free. However Food for Life does have a few gluten-free breads available.
I know you will love my Healthier Stuffing recipe. It’s:
Hearty in texture
Bursting with sage
Studded with earthy mushrooms
And tons of celery for a little crunch
Perfect with some gravy drizzled on top
I hope you enjoy my Healthier Stuffing as much as I do. If you make this recipe don’t forget to leave a comment below and rate it. I love hearing what you have to say. I also want to know if you have tried Ezekiel bread before. If you have, what are your favorite ways to eat it?
- 11 to 12 slices Ezekiel bread (8 cups bread when cubed. Can sub other sprouted bread or a gluten-free bread)
- 1 cup uncooked quinoa, rinsed
- 4 to 6 cups chicken broth, divided
- 2 tablespoons butter
- 1 onion, diced
- 1 tablespoon fresh sage, minced + 2 teaspoons dried ground sage (I really like the combo of both fresh and dried sage but you can use one or the other if you don’t have both on hand)
- 3 to 4 garlic cloves, minced
- 3 cups mushrooms, cut into chunks
- 3 to 5 celery stalks, chopped (about 2 cups)
- Salt and pepper to taste
- 2 large eggs at room temperature
- Ezekiel bread is kept in the freezer. I find it’s easiest to slice a frozen piece of the bread off of the loaf using a butter knife. Toast your bread slices until they are mostly dry and crispy around the edges. I toasted mine under my broiler so that I could do multiple slices at one time. 3 to 4 minutes per side was perfect for my broiler, but keep a close eye on them so they don’t burn.
- Allow the bread to cool slightly before cutting into large cubes; set the bread aside.
- In a small sauce pot, cook the quinoa by bringing the quinoa and 2 cups of the chicken broth to a boil. Reduce to a simmer, allow to simmer for 15 minutes with the lid on the pot. Remove the quinoa from the heat and allow it to sit with the lid on for another 5 minutes. Fluff with a fork and set aside.
- Preheat your oven to 400 degrees and grease a 9 x 13 casserole dish; set it aside.
- In a large stock pot melt the butter. Add the onion and sage to the melted butter. Sauté for 5 minutes or until the onion is translucent. Add the garlic and sauté for another minute. Add the mushrooms and sauté for another 5 minutes, or until the mushrooms are browned. If the mushrooms get dry add a splash of chicken broth.
- Add the celery and cook for 1 minute. Add the Ezekiel bread and 2 cups of the chicken broth. Add salt and pepper to taste and give it a good stir. Most of the bread should be pretty moist. Add more chicken broth as needed, 1 cup or less at a time.
- Transfer the bread mixture to a large mixing bowl. In a separate, small bowl whisk together the eggs. Temper the eggs by stirring in a small amount of the hot bread mixture until the eggs are slightly warm. Add the eggs to the bread mixture and stir until well combined.
- Evenly spread the bread mixture into the casserole dish. Bake for 20 to 25 minutes, or until the tops and outer edges are slightly browned. Allow the stuffing to rest for 5 minutes before serving.
This post is NOT sponsored or affiliated in any way. I simply love Ezekiel bread and wanted to share my opinions and experiences.