Description
This healthier version of stuffing is made with sprouted grain bread. This makes the bread higher in fiber and protein. It is hearty, and flavorful.
Ingredients
Units
Scale
- 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
Instructions
- 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.
