- 1 loaf of Ezekiel bread, thawed and broken into bite-sized cubes*
- 1/2 tsp (2 1/2 ml) dried thyme
- 1/2 tsp (2 1/2 ml) dried rosemary
- 2 tsp (10 ml) dried sage leaves
- 1 tsp (5 ml) freshly ground black pepper
- 1/3 cup (80 ml) olive-oil-based margarine or Do-It-Yourself Olive Butter Spread
- 1 large onion, chopped
- 2 cloves garlic, pressed or minced
- 5 celery stalks, including leaves, thinly sliced
- 1/2 cup (120 ml) dried apricots, chopped, optional
- 10 baby onions, peeled and quartered
- 3/4 cup (180 ml) fresh parsley, chopped
- 1 cup (240 ml) low-sodium chicken broth
* You can substitute any whole-grain bread for Ezekiel bread
- Place bread cubes in a large bowl. Mix in the thyme, rosemary, sage and fresh ground black pepper.
- Melt olive-oil-based margarine in a large frying pan on medium heat. Add onions and garlic and sauté for 2 minutes. Add sliced celery, stirring often. Cook for about 5 minutes.
- Stir the onion mixture into the bowl containing the bread. Add the apricots, baby onions and parsley. Stir in the chicken broth.
- Spoon the uncooked stuffing onto a large square of cheesecloth. Gather the corners of the square and push the stuffing into the cavity of your uncooked turkey. Leave enough space for the stuffing to expand inside of the bird.
- Place any remaining stuffing in a casserole dish and cover loosely with tin foil. Bake stuffing in an oven preheated to 325°F / 160°C. After 30 minutes, remove the foil and stir thoroughly. Bake for another 30 minutes uncovered.
- When the turkey is finished roasting, you can remove the stuffing by pulling on the cheesecloth. Spoon the stuffing out of the cheesecloth into a serving dish.
60 minutes (when cooked in a casserole dish)
NUTRITIONAL INFORMATION PER 1/2 CUP SERVING Calories: 94 Calories from Fat: 18 Protein: 3.5 g Carbs: 14 g Dietary Fiber: 3 g Fat: 2 g Sodium: 76 mg Cholesterol: 2 mg
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