This Delicious Bread Stuffing is a winner for all occasions and it is a healthy recipe. It is a Thanksgiving favorite even among those who do not eat turkey! It is also a great comfort meal, promising a full feeling without the fat, meat-base bullion and butter.
It is a unique way of getting several grains and vegetables together. A whole grain oat bread or a combination of the oat bread with a whole wheat works well for this recipe. It can be served as a stand- alone entree' or the companion to textured protein like baked tofu or a medley of vegetables.
4 oz. safflower margarine
1 cup chopped celery
1 cup chopped onions
1 lb. whole grain bread, cubed and toasted
¼ cup poultry seasoning
1 cup vegetable bouillon
1 cup chopped textured protein (optional)
1 cup of chopped, textured protein or
1 cup of textured tofu
Preheat oven to 350 degrees. In a medium saucepan, melt margarine.
Add onion and celery.
Cook to sweat or until soft, with little margarine remaining.
In a large mixing bowl, pour in bread cubes.
Add onion and celery, and mix well.
Add half of the poultry seasoning and mix well.
Sprinkle broth over cubes until cubes can be compressed together.
Adjust taste with remaining poultry seasoning.
Pack stuffing into a (lightly oiled) small casserole dish to maintain moisture. Cover.
Bake for 20 minutes.
Serves 8 to 12.
Casserole dish should be small in order to mimic the cavity of a turkey. It will retain moisture, and become more flavorful.
- Good source of bran and fiber
-Vitamins B and E and other vitamins
-All minerals, especially iron, zinc, and selenium