Amazing Ezekiel Bread Stuffing
Nutritional Info
- Servings Per Recipe: 13
- 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
View full nutritional breakdown of Amazing Ezekiel Bread Stuffing calories by ingredient
Introduction
This is my own version of this stuffing. It is absolutely tasty AND healthy! Ezekiel Bread is a dense, chewy, flour-less bread made with a variety of whole grains that are minimally processed to keep them as close as possible to what nature intended them to be. You can find it in the frozen section of healthy food grocery stores such as Whole Foods, Wild Oats or Trader Joe's. I had to guesstimate how many tbsp 10 shallots (baby onions) would be, so the calorie content may be slightly off because of that! You can also sub any loaf of whole grain bread for the Ezekiel Bread if you can't find it and vegetable broth instead of chicken if you want to keep this vegan, but it will change the calorie content of the recipe as posted. Recipe nutritional info as posted uses plain Ezekiel Bread and chicken broth. This is my own version of this stuffing. It is absolutely tasty AND healthy! Ezekiel Bread is a dense, chewy, flour-less bread made with a variety of whole grains that are minimally processed to keep them as close as possible to what nature intended them to be. You can find it in the frozen section of healthy food grocery stores such as Whole Foods, Wild Oats or Trader Joe's. I had to guesstimate how many tbsp 10 shallots (baby onions) would be, so the calorie content may be slightly off because of that! You can also sub any loaf of whole grain bread for the Ezekiel Bread if you can't find it and vegetable broth instead of chicken if you want to keep this vegan, but it will change the calorie content of the recipe as posted. Recipe nutritional info as posted uses plain Ezekiel Bread and chicken broth.Number of Servings: 13
Ingredients
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1 loaf of Ezekiel 4:9 bread, plain or raisin, thawed, dried and broken into bite-sized cubes *
1/2 tsp dried thyme
1/2 tsp dried rosemary
2 tsp dried ground sage
1 tsp black pepper
6 tbsp olive-oil-based margarine such as Oliverio or Fleischman's brands
1 large sweet onion, diced
2 cloves garlic, minced
5 celery stalks, thinly sliced (including leaves)
1/4 cup dried apricots, chopped
1/4 cup dried cranberries (Craisins...I like the cherry flavored ones! YUM!)
10 raw shallots, peeled and quartered
3/4 cup fresh flat leaf parsley, chopped
1 cup low-sodium chicken broth
**cheesecloth**
Directions
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.
Member Ratings For This Recipe
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CARELLE
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