Classic Vegetarian Stuffing Recipe

  • 10 slices of Ezekiel 4:9 Bread
  • 2 cups of vegetable broth
  • 1 cup of diced celery
  • 1 cup of diced onion
  • 2 cloves of garlic, minced
  • 1 tsp fresh sage
  • 1 tsp fresh thyme
  • 1 egg
  • ¼ cup + 2 tbs butter
  • 1 tsp poultry seasoning
  • ½ tsp salt
  • ½ tsp pepper

Preheat your oven to 400 degrees Fahrenheit.

Cut 10 slices of Ezekiel 4:9 Sprouted Whole Grain Bread into crouton-sized pieces. Toast for 10 minutes at 400 degrees Fahrenheit. Set aside.

Reduce oven heat to 350 degrees Fahrenheit.

Add 2 tbs of butter into a sauté pan over medium heat. Sautee 1 cup of diced onion, 1 cup of diced celery, and 2 cloves of minced garlic until soft. Set aside.

Add the toasted Ezekiel bread pieces into a large bowl. Combine with the sauteed celery and onion mixture.

Add the fresh chopped herbs, 1 tsp poultry seasoning, ½ tsp of salt, and ½ tsp of black pepper. Mix well.

Whisk together 2 cups of vegetable broth, ¼ cup melted butter, and 1 egg. Once combined, add to the bread mixture. Mix gently to combine.

Grease a 9×13 casserole dish with softened butter.

Transfer all ingredients into a casserole dish.

Cover the dish with foil and bake at 350 degrees for 35 minutes. Remove the foil and bake for another 10 minutes until the top is golden brown and the middle is set.

This recipe serves 6-8.