No need to feel stuffed, just content and satisfied, when you make this easily adaptable, wholesome and hearty stuffing with sprouted bread! Three simple variations can be put together in a pinch. Start with a base of Silver Hills Sprouted Bakery bread baked to perfection, and add from there!
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 (plus any add-ins for Variations #1 or #2).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.