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Build A Better… Stuffing

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No need to feel stuffed, just content and satisfied, with this easily adaptable, wholesome and hearty stuffing! Three simple variations can be prepared together in a pinch. Start with a base of smooth Silver Hills Sprouted Hemptation Bread, baked to perfection with powerful, nutty hulled hemp seeds, offering high fibre, the perfect blend of omega-3 and omega-6 fatty acids, and blood regulating magnesium. Mix in shallots, garlic, vegetable stock and sage for an aromatic dressing rich in flavor and homey comfort. For a little sweet tanginess and crunch, add antioxidant laden roasted pecans and fibre-rich dried cranberries. Mix in steamed spinach, packed with readily absorbable, powerful nutrients, and mineral-dense crimini mushrooms for savory umami deliciousness. Tempt every taste bud, adding options to the table without sacrificing time.

Traditional Stuffing

Ingredients

1 loaf Hemptation sprouted bread, cubed and dried overnight
2 tbsp olive oil
1/2 cup white onion, finely diced
1/2 cup celery, finely diced
1-2 cloves garlic, crushed
3 cups vegetable broth
1 tbsp flaxseed meal
2.5 tbsp water
3/4 tsp dried sage
Salt and pepper to taste

Directions

Preheat oven to 350F and grease a casserole dish. Prepare flax egg by mixing flaxseed meal and water, set aside. Sauté onion, celery and garlic in olive oil and season with salt and pepper. Cook on medium heat until aromatic and translucent, approximately 5 minutes and set aside.

In a large bowl, mix cubed bread, 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 350F for 45 minutes. Increase heat to 400F, remove foil and bake a further 10-15 minutes, until well browned and crisp on top.

Variation #1 – Cranberry & Pecan

Add 1 cup of dried cranberries and 1 cup of chopped pecans

Variation # 2 – Mushroom & Spinach

Add 1 cup of steamed spinach and 1 cup of sautéed cremini mushrooms