Friday, November 16th, 2007

My kids are already asking for it . They could eat it every week. Ezekiel bread stuffing doesn’t last long around my house. I was raised on the commercial Pepperidge Farm stuffing mix and have created a wheat free option as one of my favorite side dishes , year round.

This version is vegetarian , meat options are listed below.

Utensils you will need:

1 large bowl for mixing stuffing

1 small bowl for eggs

1 measuring cup for liquids

1 electric frying pan or a pyrex baking dish

Cutting board

knife for chopping

large spoon

Ingredients:

Ezekiel bread- (1 loaf) orange wrapper -100% flourless. moisture. You may also use Spelt ( Berliner ) , Rice or Millet bread if you have severe grain sensitivities.

1/4 cup unsalted butter , Organic or Irish butter.

1 cup water or vegetable broth

1 large bunch of parsley , rinsed well chopped fine. Italian has more flavor than curly.

1 teaspoon oregano, fresh & chopped

4-6 green onions or 1 med onion , chopped

4-6 cloves of garlic , chopped

2 eggs, large and beaten well

8oz chopped crimini mushrooms ,( small portebellos /bellas)

3-4 stalks of celery , chopped fine with leaves

1/3 cup of chopped nuts-pecans ,walnuts or almond slivers
1/3 cup dried cranberries or chopped Granny Smith green apples

1/4 cup shredded Pecorino or Locatelli ( Italian sheep’s milk cheese)

Olive Oil , extra virgin

Bell’s Poultry Seasoning , 1 tablespoon ( this is vegetarian) or fresh ground sage & rosemary

Red pepper flakes , 1/4-1/2 teaspoon ( optional, adds some zing!)

Salt, Celtic , Real or sea salt to taste

Directions:

1 loaf of Ezekiel 100% flour less bread (orange wrapper ) Let sit out overnight in large bowl .Cover with a cloth paper towel .This will reduce the moisture in the bread and make a firmer stuffing .

Tear into small bite-site pieces including the crust . Let sit .

Beat eggs until thoroughly blended in a small bowl.

Heat butter & olive oil in the electric skillet or large frying pan .

Add scallions , mushrooms, celery, parsley, oregano and garlic and cook down until translucent . Add water or vegetable broth and seasonings ( Bell , salt , red pepper)

Combine the heated vegetables into the large bowl with the shredded bread . Add the beaten whole eggs, nuts and cranberries or apples with the water or vegetable broth to the bread mixture.

Mix well with a large wooden spoon or clean hands!

Cook in skillet on low heat for 20 minutes. Spread the shredded cheese over the stuffing .

Heat under the broiler in the skillet or move the mixture to the Pyrex dish( slightly greased with olive oil ) until slightly browned and cheese melts . Serve warm with your favorite protein or vegetable dish .

OPTIONS: Add 8 oz of beef , lamb or veal sausage, 1/2 cup oysters or chestnuts to the vegetable saute.

Leftovers:

Serve as a side dish with your morning eggs.Poach, soft boil or pan fry eggs ( olive oil or ghee) and use the stuffing instead of breakfast potatoes or grits.
Try stuffing instead of potatoes or rice for your favorite fish meat entree or for vegetarians with sauteed spinach, beet tops, broccoli or kale . Drizzle a teaspoon of Spectrum organic flax oil w/ DHA over top , just before serving for extra health benefits.

In Continued Health ,

Sally Byrd

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