Vegetarian stuffing with sprouted wheat bread
Vegetarian stuffing with sprouted wheat bread
Vegetarian stuffing
Vegetarian stuffing with sprouted wheat bread
Vegetarian stuffing with sprouted wheat bread
- 6-8 cups sprouted wheat bread, cubed and dried
- 2 each celery stalks, chopped
- 1 medium onion, chopped
- 4 each Morningstar organic soy sausage patties, cooked per package
- 2-2 1/2 cups vegetable broth
- 1/2 cup fresh parsley, chopped
- 3 tablespoons poultry seasoning
- 2 tablespoons butter, I used whipped butter
- 1 teaspoon pepper, freshly ground
Vegetarian stuffing with sprouted wheat bread
- This will take some forethought on your part. A few days before you are going to make the stuffing, you will have to cube the sprouted wheat bread and place on a cookie sheet to dry.
- Turn oven on to 350 degrees. When ready to prepare stuffing start by making the "sausage" as per the instructions on the box. I like to cook it for 3 minutes longer than advised. It makes it crunchy and firmer to stand up against the baking. When cool cut into small cubes and set aside.
- I buy my broth several ways but for this recipe I used the cubes. I only used 3/4 of the cube and dropped it into two and half cups of heated water. You don't have to heat the water but the cube dissolves much quicker if you do. Set that aside and be aware you may not need all of it. You can freeze the rest in ice cube trays for future use.
- Heat the butter and olive oil together and add the vegetables. Saute for 4-5 minutes on medium heat. Add the poultry seasoning, parsley and pepper and saute until fragrant. Maybe a minute or two.
- In a large bowl pour in the bread, "sausage" cubes, sauted vegetables, and then slowly add 1 cup of the broth and stir. You are looking for a damp but not wet consistency to the stuffing. I used 1 1/4 cup in my recipe. I would rather have more broth prepared than not enough. You just never know how much broth will be absorbed by your bread choice.
- Place in a covered casserole dish, an put this in your 350 degree oven for 35 to 40 minutes. I like to take the lid off the last 5 minutes so that the top browns slightly.
Vegetarian stuffing with sprouted wheat bread
You, of course, can use any dried or stale bread for your stuffing but why not go for max nutrition? I am so lucky that my local grocer has a beautiful in-house bakery and this is one of its many fine choices.
I know some folks are going to read that I used the Morningstar Organic sausage patties for this recipe and be put off. Yes, I know it's overprocessed but, I don't eat it on a regular basis and it makes a mighty fine stuffing that appeals to all. This soy product looks and tastes a lot like meat sausage. but without the greasy, fattening calories.
The reason I mix butter and olive oil is two-fold. The olive oil raises the smoke point on the butter so it doesn't burn and adding the small amount of butter gives it that buttery flavor without a ton of saturated fat. Also, if you end up with too much broth, just freeze what's left over. It lasts for months in the freezer, but if you cook as much as I do, you will use it long before that!
