Savory Sprouted-Grain Stuffing
Skip the boxed stuff. Make this easy, yet traditional, stuffing with savory, metabolism-boosting spices.
Phase 3 | Serves: 10
Prep Time: 15 minutes | Total Time: 15 minutes
INGREDIENTS
10 slices sprouted-grain bread
3 tablespoons olive oil
1 small yellow onion, chopped
2 celery stalks, chopped
1 tablespoon fresh rosemary, minced
1 tablespoon fresh thyme, minced
1 tablespoon fresh sage, minced
1½ to 2 cups turkey giblet broth or chicken or vegetable broth
Sea salt
Freshly ground black pepper
DIRECTIONS
1. Toast the bread until it is dry and crispy. Cut it into cubes.
2. Heat 1 tablespoon of the olive oil in a large skillet over medium heat. Add the onion and celery and cook, stirring often, until they are translucent and soft, about 8 minutes.
3. Stir in the rosemary, thyme, and sage. Add 1 1⁄2 cups of the broth and the remaining 2 tablespoons olive oil. Bring the mixture to a simmer, and stir in the toasted bread cubes until they soak up all of the moisture. Cook and stir for a few minutes, breaking up the bread cubes, until the stuffing reaches the consistency you like. Add more broth if your stuffing is too dry. Add salt and pepper to taste, and serve.
Skip the boxed stuff. Make this easy, yet traditional, stuffing with savory, metabolism-boosting spices.
Phase 3 | Serves: 10
Prep Time: 15 minutes | Total Time: 15 minutes
INGREDIENTS
10 slices sprouted-grain bread
3 tablespoons olive oil
1 small yellow onion, chopped
2 celery stalks, chopped
1 tablespoon fresh rosemary, minced
1 tablespoon fresh thyme, minced
1 tablespoon fresh sage, minced
1½ to 2 cups turkey giblet broth or chicken or vegetable broth
Sea salt
Freshly ground black pepper
DIRECTIONS
1. Toast the bread until it is dry and crispy. Cut it into cubes.
2. Heat 1 tablespoon of the olive oil in a large skillet over medium heat. Add the onion and celery and cook, stirring often, until they are translucent and soft, about 8 minutes.
3. Stir in the rosemary, thyme, and sage. Add 1 1⁄2 cups of the broth and the remaining 2 tablespoons olive oil. Bring the mixture to a simmer, and stir in the toasted bread cubes until they soak up all of the moisture. Cook and stir for a few minutes, breaking up the bread cubes, until the stuffing reaches the consistency you like. Add more broth if your stuffing is too dry. Add salt and pepper to taste, and serve.
