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To Your Health Sprouted Flour Co.

Mushroom & Walnut Stuffing

Walnuts

Mushroom & Walnut Stuffing
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Mushroom & Walnut Stuffing
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Ingredients
  • 14 cups Sprouted bread, cubed (1/2-inch cube)
  • 8 tablespoons Organic unsalted butter, divided
  • 1 pound Organic mushrooms, sliced
  • 1/3 cup Sherry
  • 2 Medium organic yellow onions, chopped
  • 5 Ribs organic celery, chopped
  • 4 Cloves organic garlic, shopped
  • 2-3 cups Home-made or organic chicken broth
  • 4 large eggs, preferably organic or pastured
  • 1/4 teaspoon Each, sea salt and black pepper
  • 1 1/2 teaspoons sea salt
  • 1 cup Walnuts, lightly toasted and chopped
  • 6 ounces Swiss cheese, grated
  • 1/2 cup Fresh organic parsley, chopped
  • 2 tablespoons Each, fresh organic thyme and rosemary, chopped
Servings:
Units:
Instructions
  1. Preheat oven to 350 degrees F.
  2. Spread cubed bread onto a rimmed baking sheet. Bake until dry but not toasted, stirring occasionally; about 30 minutes.
  3. Heat 4 tablespoons butter in a large skillet over medium-high heat. Add mushrooms and cook until browned, about 5 minutes. Add sherry and cook until liquid evaporates.
  4. Reduce heat to medium-low and add onion, celery, and garlic. Cook until tender and onions are translucent, about 7 minutes. Season with 1/4 teaspoon each sea salt and pepper.
  5. In a large bowl combine bread cubes, mushroom mixture, walnuts, Swiss cheese, parsley, thyme, and rosemary. Toss gently to blend.
  6. In a heavy saucepan over low heat combine 4 tablespoons butter and 2 cups chicken broth. Heat gently until butter melts. Whisk in eggs and 1 1/2 teaspoons sea salt.
  7. Pour mixture over bread and gently fold with a spatula until completely coated. Let stand 15 minutes. Fold again. Add up to 1 cup additional chicken broth if needed.
  8. Spread mixture evenly in a 13- x 9-inch baking dish and bake until bread is golden; 35-45 minutes.
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Bread Stuffing with Pears and Sausage

Bread Stuffing with Pears and Sausage

Use Amber's Sprouted Flour Sandwich Bread Recipe or Peggy's Best Batter Bread Recipe (for a gluten-free version) for your bread cubes in this recipe.

 

pears

 

Bread Stuffing with Pears and Sausage
Votes: 0
Rating: 0
You:
Rate this recipe!
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Bread Stuffing with Pears and Sausage
Votes: 0
Rating: 0
You:
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Ingredients
  • 8 cups bread (about 12 ounces) cubed into 1/2-inch pieces
  • 1 pound Italian sausage
  • Olive or avocado oil
  • 5 cups Organic onion, chopped (about 2 pounds)
  • 2 cups Organic celery, chopped
  • 1 cup Organic carrot, chopped
  • 8 ounces Organic mushrooms, sliced
  • 2 cups Organic pears, peeled and cubed (about 2 large pears)
  • 1 1/2 tablespoons Fresh basil, chopped (halve if using dried)
  • 2 teaspoons Fresh tarragon, chopped (halve if using dried)
  • 1 teaspoon sea salt
  • 1 1/2 cups Home-made or organic chicken broth
  • 1/2 teaspoon Freshly ground black pepper
Servings:
Units:
Instructions
  1. Preheat oven to 425 degrees F.
  2. Arrange bread in a single layer on a rimmed baking sheet. Bake for 8-9 minutes until golden. Place in a large bowl.
  3. Remove casings from sausage. Heat a cast iron skillet over medium-high heat. Brush skillet with olive or avocado oil. Add sausage and cook until browned, stirring to crumble. Add sausage to bread cubes, tossing to combine. Set aside.
  4. Return pan to medium-high heat. Brush liberally with olive or avocado oil. Add onion, celery, and carrot. Saute 10 minutes or until onion begins to brown. Stir in mushrooms and cook 4 minutes. Stir in pear, basil, tarragon, and salt. Cook about 4 more minutes or until pear begins to soften, stirring occasionally. Add pear mixture to bread mixture, tossing gently to combine. Stir in broth and pepper. Can add more broth to desired texture.
  5. Place bread mixture in a 13- x 9-inch glass or ceramic dish that's been brushed with olive or avocado oil. Cover dish with parchment paper, then aluminum foil. Bake for 20 minutes. Uncover completely. Bake an additional 15-20 minutes or until top of stuffing is crisp. Yields about 12 servings.
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