Recipe Simple Stuffing
December 17, 2015
This hearty stuffing contains lentils for added nutrition. Studded with vegetables, it is moist on the inside and deliciously crispy on the outside, a perfect addition to your holiday table.
Ingredients
- 1 loaf Silver Hills Sprouted Bakery The Big 16™ bread (or your favourite Silver Hills Bakery sprouted whole grain bread), cubed and dried overnight (approximately 9 cups)
- 1 ½ cups cooked lentils (brown or green), drained and rinsed if from a can
- 3 Tbsp olive oil
- ½ cup white onions , diced
- ½ cup celery , diced
- 3 cups vegetable broth
- 1 Tbsp ground flaxseed
- 2 ½ Tbsp water
- ¾ tsp dried sage
- to taste salt and pepper
Featured Product The Big 16®
Instructions
- Preheat oven to 350°F and grease a 9-inch × 13-inch pan. Prepare flax egg by mixing ground flaxseed and water and set aside. Sauté onion and celery in olive oil and season with salt and pepper. Cook on medium heat until translucent, approximately 5 minutes and set aside.
- In a large bowl, mix cubed bread, cooked lentils, cooked vegetables, broth, flax egg and sage. The bread should be nicely moistened but there should not but a lot of leftover liquid at the bottom. If the bread looks too dry, add a bit more broth.
- Transfer stuffing to prepared pan and cover with foil. Bake at 350°F for 45 minutes. Increase heat to 400°F, remove foil and bake a further 10-15 minutes, until well browned and crisp on top.
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