Amazing Ezekiel Bread Stuffing
- Number of Servings: 13
Ingredients
1 loaf of Ezekiel 4:9 bread, plain or raisin, thawed, dried and broken into bite-sized cubes *1/2 tsp dried thyme1/2 tsp dried rosemary2 tsp dried ground sage1 tsp black pepper6 tbsp olive-oil-based margarine such as Oliverio or Fleischman's brands1 large sweet onion, diced2 cloves garlic, minced5 celery stalks, thinly sliced (including leaves)1/4 cup dried apricots, chopped1/4 cup dried cranberries (Craisins...I like the cherry flavored ones! YUM!)10 raw shallots, peeled and quartered3/4 cup fresh flat leaf parsley, chopped1 cup low-sodium chicken broth**cheesecloth**
A few hours before making this (maybe 4 hours prior), remove defrosted Ezekiel Bread slices from package and leave out on paper towels to dry out a little bit.
1. Place bread cubes in a large bowl. Mix in the thyme, rosemary, sage and fresh ground black pepper.
2. Melt olive-oil-based margarine in a large frying pan on medium heat. Add onions and garlic and sauté for 2 minutes. Add sliced celery, stirring often. Cook for about 5 minutes.
3. Stir the onion mixture into the bowl containing the bread. Add the apricots, dried cranberries, quartered shallots, and parsley. Stir in the broth. Note: If the stuffing still feels a bit dry, you can add more broth one tbsp at a time until it feels just slightly moist.
4. Spoon the uncooked stuffing onto a large square of cheesecloth (*or see below if not stuffing poultry*). Gather the corners of the square and push the stuffing into the cavity of your uncooked turkey, leaving the four corners of the cheesecloth outside of the turkey cavity. Leave enough space for the stuffing to expand inside of the bird.
**Step 5 is for the EXTRA stuffing only or for stuffing you are not going to cook in a turkey!**
5. Place any remaining stuffing in a casserole dish sprayed very lightly with olive oil cooking spray and cover loosely with tin foil. Bake extra stuffing in an oven preheated to 325°F / 160°C. After 30 minutes, remove the foil and stir thoroughly. Bake for another 30 minutes uncovered.
6. When the turkey is finished roasting, you can remove the stuffing by carefully pulling out the cheesecloth while holding all four corners of the external cheesecloth. Spoon the stuffing out of the cheesecloth into a serving dish.
****You can cook this stuffing in a large casserole dish using step 5 above if you are not cooking it in poultry.****
Makes 13 one (1) cup servings.
Number of Servings: 13
Recipe submitted by SparkPeople user BETHPROVERBS31.
1. Place bread cubes in a large bowl. Mix in the thyme, rosemary, sage and fresh ground black pepper.
2. Melt olive-oil-based margarine in a large frying pan on medium heat. Add onions and garlic and sauté for 2 minutes. Add sliced celery, stirring often. Cook for about 5 minutes.
3. Stir the onion mixture into the bowl containing the bread. Add the apricots, dried cranberries, quartered shallots, and parsley. Stir in the broth. Note: If the stuffing still feels a bit dry, you can add more broth one tbsp at a time until it feels just slightly moist.
4. Spoon the uncooked stuffing onto a large square of cheesecloth (*or see below if not stuffing poultry*). Gather the corners of the square and push the stuffing into the cavity of your uncooked turkey, leaving the four corners of the cheesecloth outside of the turkey cavity. Leave enough space for the stuffing to expand inside of the bird.
**Step 5 is for the EXTRA stuffing only or for stuffing you are not going to cook in a turkey!**
5. Place any remaining stuffing in a casserole dish sprayed very lightly with olive oil cooking spray and cover loosely with tin foil. Bake extra stuffing in an oven preheated to 325°F / 160°C. After 30 minutes, remove the foil and stir thoroughly. Bake for another 30 minutes uncovered.
6. When the turkey is finished roasting, you can remove the stuffing by carefully pulling out the cheesecloth while holding all four corners of the external cheesecloth. Spoon the stuffing out of the cheesecloth into a serving dish.
****You can cook this stuffing in a large casserole dish using step 5 above if you are not cooking it in poultry.****
Makes 13 one (1) cup servings.
Number of Servings: 13
Recipe submitted by SparkPeople user BETHPROVERBS31.
Nutritional Info Amount Per Serving
- Calories: 192.0
- Total Fat: 4.6 g
- Cholesterol: 0.0 mg
- Sodium: 232.2 mg
- Total Carbs: 31.7 g
- Dietary Fiber: 5.8 g
- Protein: 7.3 g
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