Nothing rounds out a nice Thanksgiving feast like stuffing. There are several ways to make it; the best thing about this dish is that it can be personalized. Put your own spin on things to keep guests guessing at the ingredients and hankering for your recipe.
- 8 slice ezekiel bread
- 2 cup low-sodium chicken broth
- ⅔ shallot shallots
- 1 tbsp garlic, minced
- 2 whole stalk celery
- 1 medium (approx 2-3/4" long, 2-1/2 dia.) red bell pepper, sliced
- 1 tsp fresh rosemary
- 1 dash sea salt
- Set oven to 375 F.
- Lightly toast pieces of Ezekiel bread and then cut into small cubes. Place in a large bowl or baking dish.
- Place a nonstick skillet on medium heat and lightly spray with olive oil.
- Add garlic and shallots to the skillet and cook until brown.
- Cut celery and bell pepper into small pieces and add to the skillet.
- Reduce the heat of the skillet to low medium and pour 1 cup of chicken broth to the mixture and stir.
- Add seasonings and your rosemary twig to the skillet. Cover and let it simmer for about 10 minutes.
- Remove the rosemary twig and then pour the broth and veggies over the bread cubes. Stir with a large spoon or spatula. Add remaining cup of chicken broth and continue to stir until the bread absorbs the broth. If your stuffing is a little dry after adding the chicken broth, add a few tablespoons of chicken broth until it is moist.
- Bake in the oven for about 20 minutes. Remove and then stir with a spoon again. If you see the stuffing is a little dry, add a few more tablespoons of chicken broth and place back in the oven and bake for another 15-20 minutes.