Mushroom & Walnut Stuffing
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:
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Instructions
- Preheat oven to 350 degrees F.
- Spread cubed bread onto a rimmed baking sheet. Bake until dry but not toasted, stirring occasionally; about 30 minutes.
- 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.
- 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.
- In a large bowl combine bread cubes, mushroom mixture, walnuts, Swiss cheese, parsley, thyme, and rosemary. Toss gently to blend.
- 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.
- 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.
- Spread mixture evenly in a 13- x 9-inch baking dish and bake until bread is golden; 35-45 minutes.
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Peggy’s Sweet Cream Pound Cake
Peggy’s Sweet Cream Pound Cake
Ingredients
- 1/2 pound organic butter, softened
- 3 cups sucanat, coconut sap sugar, or maple sugar
- 1 tablespoon vanilla extract
- 3 cups cups sprouted flour (your choice)
- 1 cup heavy organic cream
- 2 teaspoons aluminum-free baking powder
- Pinch of sea salt
- 6 large eggs, preferably organic or pastured
Servings:
Units:
Instructions
- Preheat your oven to 325 degrees. Blend together butter and sugar (I use my stand mixer) until light and fluffy (about 2-3 minutes). Add eggs, one at a time, blending well after each addition.
- Blend in vanilla.
- In a separate bowl stir together sprouted flour, baking powder and sea salt.
- Add heavy cream and flour mixture alternately to butter and egg mixture, beginning and ending with flour.
- Spoon into a buttered and floured bundt pan and bake at 325 degrees for 1 hour and 20 minutes or until a toothpick test comes out clean.
- Cool cake on wire rack for 15 minutes before removing from pan. Continue to cool before slicing. Serve on its own or top with your favorite accompaniments.
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