Ezekiel Bread Stuffing
1 loaf of Ezekiel bread, thawed and broken into bite-sized cubes*
1/2 tsp dried thyme
1/2 tsp dried rosemary
2 tsp dried sage leaves
1 T dried parsley
1/2 t. sea salt
1 tsp freshly ground black pepper
1/3 cup coconut oil
1 large onion, chopped
2 cloves garlic, pressed or minced
5 celery stalks, including leaves, thinly sliced
1 cup (240 ml) low-sodium chicken broth
Place bread cubes in a large bowl. Mix in the thyme, rosemary, sage, parsley, salt and fresh ground black pepper.
Melt coconut oil 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. Stir in the chicken broth.
Spoon the stuffing in a casserole dish and cover loosely with tin foil. Bake stuffing in an oven preheated to 325°F. After 30 minutes, remove the foil and stir thoroughly. Bake for another 30 minutes uncovered.
Pairs Well With
Leftovers are great for bacon wrapped stuffing bites: mix 2 C. stuffing with 2 T. egg whites, mix and scoop 1 T. onto 1/2 slice nitrate free turkey bacon. Roll & secure with toothpick. Bake @ 375 degrees for 10-15 min.