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| © Caitlin Bensel |
Ezekiel Bread—that extra hearty sprouted-grain loaf you often find in the freezer section—is fantastic for making stuffing. Not only is it chock full of protein and free of added sugars, but the thicker bread also yields a crisp, less soggy stuffing that’ll hold up to the rest of the Thanksgiving plate.
Active Time: 30 Mins
Total Time: 1 Hour
Yield: Serves 8 (serving size: about 1 cup)
Ingredients
- 1 pound original Ezekiel Bread (from 1 loaf)
- 2.5 ounces bacon slice, chopped (about 4 slices)
- 2 tablespoons unsalted butter
- 2 cups chopped yellow onion (from 1 large)
- 1 1/2 cups chopped carrot (from 3 large carrots)
- 1 1/2 cups chopped celery (from about 6 stalks)
- 1 tablespoon thyme leaves plus more for garnish
- 1 tablespoon chopped sage leaves plus more for garnish
- 3 cups unsalted chicken stock 4 large eggs 1 1/2 teaspoons kosher salt
Read More: Is It Safe to Eat Expired Eggs?
How to Make It
Step 1
Cut bread slices into 1-inch pieces. Place bread pieces on a rimmed baking sheet and bake at 350° for 25 minutes or until bread is crisp, stirring once. Remove from oven and let stand 10 minutes. Pour into a large bowl.Step 2
Place bacon in a large skillet over medium heat; cook 7 minutes or until bacon is crispy. Remove bacon with a slotted spoon and set aside. Add butter to bacon drippings. Increase heat to medium-high and stir into onion, carrot and celery; cook 10 minutes or until almost tender, stirring frequently. Add thyme and sage, cook 1 minute, stirring occasionally. Add vegetable mixture to bread pieces.Step 3
In a small bowl, whisk together stock, eggs and salt. Pour mixture over bread mixture; stirring together to combine. Let stand 5 minutes, stirring occasionally. Pour mixture into 9x13-inch baking dish coated with cooking spray. Cover and cook at 350° for 20 minutes. Uncover and cook 10 minutes or until top is lightly browned. Sprinkle with bacon, thyme and sage if desired.See more at Cooking Light
