Ezekiel Bread Stuffing for a Clean Thanksgiving Side! (2024)

Ezekiel bread is not gluten-free, however, sprouted grains (gluten-free and non-gluten free) are the way to go!

Sprouting mimics what happens to plants in nature when they’re germinating or sprouting and makes their nutrients more available to our bodies!Makes about 10-12 servings

Ingredients:

• 12 slices of Ezekiel bread
• 1 1/2 – 2 cups chicken bone broth, or vegetable stock, more as needed
• 5 celery ribs, thinly sliced (including the leaves)
• 2 medium carrots, peeled, thinly chopped
• 1/3 cup dried apricots, chopped
• 1/3 cup dried cranberries
• 2 large sweet yellow onions, diced
• 5 cloves fresh garlic, minced
• 3 Tbsp fresh freshly chopped oregano
• 3 Tbsp fresh freshly chopped rosemary
• 3 Tbsp fresh picked thyme leaves
• 3 Tbsps fresh chopped sage leaves
• 2 Tbsps ghee, or more as needed
• 1 Tbsp avocado oil, or more as needed
• sea salt and fresh ground black pepper, to your taste about 1 teaspoon each or more

Instructions:

Preheat your oven to 350 degrees f. and slice the bread slices into 1-inch cubes. Spread bread cubes on a large, flat baking sheet and toast for 12-15 minutes.Heat your ghee in a large skillet over medium-high heat. Sauté onions, carrots, and celery until golden and soft. Stir in minced garlic and fresh herbs, then cook for an additional 1 minute.Place the toasted bread cubes into a large mixing bowl together with sautéed veggies and chopped dried fruits.Sea salt and pepper this mixture to your taste, 1/4-1/2 teaspoon each.Gradually drizzle in your broth and gently toss/stir, until all the bread and veggies are just moist enough to stick together. If the stuffing feels dry add a little more broth, which almost always happens.Drizzle, or spray a bit of avocado oil into an 8x10inch baking dish. Alternatively, you can rub your baking dish with ghee.Transfer your stuffing into the prepared baking dish and cover loosely with foil.I “tented” the foil so that it wasn’t really touching any of my stuffing.Bake for about 30 minutes until crisp and browned on the top. Remove foil for final 5 minutes or so of baking time, or just until stuffing is browned to your liking.Once finished baking remove your stuffing from the oven, allowing to stand, covered, for 10 minutes before serving.Serve warm and enjoy! Remember to tag me @CleanFoodCrush in your creations.

❤Rachel

See Also

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Ezekiel Bread Stuffing for a Clean Thanksgiving Side!

November 19, 2019

byRachel Maser - CleanFoodCrush

Category Sides

Ingredients

• 12 slices of Ezekiel bread
• 1 1/2 - 2 cups chicken bone broth, or vegetable stock, more as needed
• 5 celery ribs, thinly sliced (including the leaves)
• 2 medium carrots, peeled, thinly chopped
• 1/3 cup dried apricots, chopped
• 1/3 cup dried cranberries
• 2 large sweet yellow onions, diced
• 5 cloves fresh garlic, minced
• 3 Tbsp fresh freshly chopped oregano
• 3 Tbsp fresh freshly chopped rosemary
• 3 Tbsp fresh picked thyme leaves
• 3 Tbsps fresh chopped sage leaves
• 2 Tbsps ghee, or more as needed
• 1 Tbsp avocado oil, or more as needed
• sea salt and fresh ground black pepper, to your taste about 1 teaspoon each or more

Instructions

1. Preheat your oven to 350 degrees f. and slice the bread slices into 1-inch cubes.
2. Spread bread cubes on a large, flat baking sheet and toast for 12-15 minutes.
3. Heat your ghee in a large skillet over medium-high heat.
4. Sauté onions, carrots, and celery until golden and soft. Stir in minced garlic and fresh herbs, then cook for additional 1 minute.
5. Place the toasted bread cubes into a large mixing bowl together with sautéed veggies and chopped dried fruits.
6. Sea salt and pepper this mixture to your taste, 1/4-1/2 teaspoon each.
7. Gradually drizzle in your broth and gently toss/stir, until all the bread and veggies are just moist enough to stick together. If the stuffing feels dry add a little more broth, which almost always happens.
8. Drizzle, or spray a bit of avocado oil into an 8x10inch baking dish. Alternatively, you can rub your baking dish with ghee.
9. Transfer your stuffing into the prepared baking dish and cover loosely with foil.
10. I "tented" the foil so that it wasn't really touching any of my stuffing.
11. Bake for about 30 minutes until crisp and browned on the top. Remove foil for final 5 minutes or so of baking time, or just until stuffing is browned to your liking.
12. Once finished baking remove your stuffing from the oven, allowing to stand, covered, for 10 minutes before serving.
13. Serve warm and enjoy!

See Also

Easy No Bean Chili Recipe - The Best Texas Chili

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