This is not your momma’s stuffing recipe because it is a sprouted whole wheat stuffing…not traditional!
Thanksgiving is right around the corner and this year, when my mother asked me what dish I would like to bring for Thanksgiving dinner, I offered to make the stuffing.
So I made the choice to make stuffing from scratch….and that includes using a loaf of homemade sprouted bread….yum! I wanted to test this recipe first, so that I could make any adjustments necessary, but it was SO much better than any bagged or boxed stuffing, that my taste buds were in heaven! It is moist and rich and wonderful.
Using sprouted wheat bread is much easier on the digestive system because it lowers the amount of gluten in the bread. Sprouting also reduces the phytonutrients that bind to minerals and don’t allow the body to absorb them.
Everyone loved how this stuffing turned out! It was nice and moist and very tasty too! Definitely worth the extra time it took to make it!
Sprouted Whole Wheat Stuffing
- 1.5 pound loaf homemade sprouted whole wheat bread sliced
- 1 cup organic unsalted butter
- 2 cloves of garlic
- 1 onion chopped
- 4 stalks of celery chopped
- 3 tsp poultry seasoning I use McCormick's because it doesn't have junk in it
- 1 tsp sea salt
- 1/4 tsp black pepper
- 1.5 cups of chicken broth homemade preferred
Preheat oven to 350 degrees F.
Spray 9x13 inch baking dish with organic olive oil spray.
Spread the bread out on the counter and allow to set and dry out slightly for 1-2 hours. Cut or rip into cubes.
In a large pot or Dutch oven, add the butter and allow to melt.
Add the onion, garlic and celery and cook over medium heat until soft.
Add the poultry seasoning, salt and pepper and mix well.
Add the bread cubes and makes sure that they are evenly coated in the butter mixture.
Pour on the chicken broth to moisten and mix thoroughly.
Pour the mixture in the prepared baking pan and bake for 30-40 minutes.