Ezekiel Bread is something that I switched to several months ago. It is a dense, chewy, flour-less bread made with a variety of whole grains that are minimally processed. I can tell you that my two and three year old LOVE bread and when I gave them a piece of Ezekiel Bread, they didn't even taste a difference! You can find this bread in the freezer section of most grocery stores. My local grocery stores, Giant Eagle and Martins, has Ezekiel Bread in the Organic or Natural section. As always, mind your portions when eating!
This recipe makes approximately 13 servings.
- 1 loaf of Plain Ezekiel Bread, thawed and broken into bite-sized cubes
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- 2 tsp dried ground sage
- 1 tsp black pepper
- 6 Tbsp olive oil based margarine
- 1 large sweet onion, diced
- 2 cloves garlic, minced
- 5 celery stalks, thinly sliced (including leaves)
- 1/4 cup dried apricots, chopped
- 1/4 cup dried cranberries
- 3/4 cup fresh flat leaf parsley, chopped
- 1 cup low-sodium chicken broth
**Before preparing this stuffing, be sure to thaw out Ezekiel Bread and lay slices on a paper towel to dry out a little bit.
- Preheat over to 325 degrees F.
- 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 approximately 2 minutes. Add sliced celery, and stir frequently. Cook for about 5 minutes.
- Stir the onion mixture into the bowl containing the bread. Add the apricots, dried cranberries, quartered shallots, and parsley. Stir in the broth until moistened.
- Spoon the uncooked stuffing into a large casserole dish sprayed very lightly with olive oil cooking spray.
- Loosely cover the casserole dish with tin foil.
- Bake in oven for 30 minutes, remove the foil and thoroughly stir, then bake for another 30 minutes uncovered.
- Serve and Enjoy!