A delicious, savory, quiche-like bread stuffing, crispy on the outside and tender on the inside.
Prep and Cool time
Author: Vered DeLeeuw
Recipe type: Sides, Thanksgiving
Yield: 8 servings
- Olive oil cooking spray
- 8 slices whole wheat bread, cubed
- ¼ cup olive oil
- 1 cup celery, chopped
- 1 medium onion, chopped
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon dried thyme
- ½ teaspoon ground sage
- 2 large eggs, lightly beaten
- ½ cup low-sodium chicken broth
- Preheat oven to 350 degrees F. Spray a 9-inch round baking dish with olive oil spray.
- Toast the bread cubes 15 minutes in the hot oven, stirring once to evenly toast. Set aside.
- Heat the olive oil in a large, deep skillet over medium-high heat, about 2 minutes. Add the celery and onion and cook about 5 minutes, stirring occasionally, until tender. Stir in the salt, black pepper, thyme and sage. Remove from heat and allow to cool a couple of minutes.
- Add the eggs and the broth, mixing well to combine. Add the toasted bread cubes, tossing gently with a spatula or a wooden spoon, until evenly coated.
- Transfer the mixture to the prepared baking dish. Press the top to flatten. Cover loosely with foil and bake 25 minutes. Uncover and bake 20 minutes more, until golden brown.
- Allow the bread stuffing to rest 15 minutes, in pan on a wire rack, before slicing and serving.
Nutrition Per Serving
Calories: 183; Fat: 8g; Carbohydrates: 22g; Sodium: 409mg; Fiber: 1g; Protein: 5g