Mixed Bread Stuffing Recipe
This bread stuffing uses multi-grain bread (not the slightly sweet, dark whole-wheat bread) and substitutes olive oil for butter. It makes a dense, quiche-like stuffing, crispy on the outside and tender on the inside, that can be sliced into fairly neat slices, much like a savory bread pudding:
Makes 8 servings
You can double the recipe and bake in a 13X9-inch pan
Ingredients Required:
1/4 cup olive oil
1 cup celery, chopped
1 medium onion, chopped
1/2 teaspoon salt
1/4 tsp. freshly ground black pepper
1/2 tsp. dried thyme
1/2 tsp. ground sage
2 large eggs, lightly beaten
1/2 cup low sodium chicken broth
8 slices multi-grain bread, toasted 10 minutes on each side in a 350-degree F oven, then cubed
Instructionss
1. Preheat oven to 350 degrees F. Spray a 9-inch round baking dish with nonstick spray.
2. Heat olive oil in a large skillet over medium-high heat. Cook celery and onion about 5 minutes, stirring occasionally, until tender. Remove from heat.
3. Add spices, eggs and broth, mixing well after each addition. Add the bread cubes, tossing gently with a wooden spoon, until evenly coated.
4. Transfer to prepared baking dish. Cover loosely with foil and bake 25 minutes. Uncover and bake 20 minutes more, until golden brown.
5. Allow to rest 15 minutes, in pan on a wire rack, before serving.
