What you need:
- 1 loaf of Ezekiel 4:9 bread, 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 Flieshman's brands
- 1 large sweet onion, diced
- 2 cloves garlic, minced
- 5 celery stalks, thinly sliced
- 1/3 cup dried cranberries (Craisins!)
- 3/4 cup fresh flat leaf parsley, chopped
- 1 cup low sodium chicken broth
How to get it done:
- About 4 hours before making this, removed the defrosted Ezekiel bread slices from the package and leave them out on paper towels to dry out a bit.
- After at least 4 hours, you're ready to rock and roll.
- Place bread cubes in a large bowl. Mix in the thyme, rosemary, sage and fresh black pepper
- Melt olive oil based margarine in a large frying pan on medium heat. Add onions and garlic and saute for 2 minutes. Add sliced celery, stirring often. Cook for about 5 minutes.
- Stir the onion mixture into the bowl containing the bread. Add the dried cranberries and parsley. Stir in the broth. If the stuffing still feels too dry, you can add in more broth one tbsp at a time until it feels slightly moist. (sorry I know that's a horrible word)
- Place the stuffing in a casserole dish sprayed very lightly with olive oil cooking spray and cover loosely with tin foil. Bake stuffing in an oven preheated to 325 degrees. After 30 minutes, remove the tin foil and stir thoroughly. Bake for another 30 minutes uncovered.
Serving size is 1 cup.
- 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
Recipe adapted by SparkPeople
