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Thanksgiving Sourdough Stuffing
Paula Gallagher on
Thanksgiving is a time for gratitude and indulgence, but it doesn't mean you have to throw your healthy eating habits out the window. This year, I will be posting a new recipe each week in preparation for the big day. First, try this delicious and nutritious Thanksgiving stuffing recipe that will have your family asking for more. Packed with wholesome ingredients and rich in flavor, this stuffing is a delightful addition to your holiday table.
Sourdough bread has become extra popular in the last few years and that is because it tastes so good, but also because it is better for you than many other “white” breads. Here are some of the potential health benefits of sourdough bread:
Digestibility: Sourdough bread is often easier to digest than regular bread because the fermentation process breaks down some of the gluten and phytates.
Lower glycemic index: Sourdough bread typically has a lower glycemic index (GI) compared to white bread. A lower GI means that it can lead to slower and more stable blood sugar levels, which is important for people looking to manage their blood sugar.
Enhanced nutrient absorption: The fermentation process in sourdough can increase the bioavailability of certain nutrients, such as minerals like iron, magnesium, and zinc. This means your body may absorb these nutrients more effectively when you consume sourdough bread.
Prebiotics and probiotics: Sourdough fermentation produces beneficial compounds like prebiotics, which feed the good bacteria in your gut, and lactic acid bacteria, which may have probiotic effects, supporting digestive health.
Reduced additives: Homemade or artisanal sourdough bread typically contains fewer additives and preservatives than commercially processed bread, making it a more wholesome option.
Sourdough Stuffing
- 8 cups of sourdough bread, cubed
- 2 tablespoons of extra-virgin olive oil
- 1 large onion, finely chopped
- 3 cloves of garlic, minced
- 2 stalks of celery, finely chopped
- 1/2 cup of dried cranberries
- 1/2 cup of chopped pecans
- 2 teaspoons of fresh sage, chopped (or 1 teaspoon dried sage)
- 2 teaspoons of fresh thyme, chopped (or 1 teaspoon dried thyme)
- 2 1/2 cups of low-sodium vegetable broth
- Salt and pepper to taste
Preheat your oven to 350°F (175°C). Place the sourdough bread cubes on a baking sheet and toast them for 10-12 minutes, or until they are lightly crispy. Set them aside to cool.
In a large skillet, heat the olive oil over medium heat. Add the chopped onions, garlic, and celery, and sauté until they become tender and translucent, about 5 minutes.
Add the dried cranberries and chopped pecans to the skillet. Continue to cook for another 2-3 minutes, allowing the flavors to meld.
Stir in the fresh or dried sage and thyme, seasoning the mixture with salt and pepper.
Transfer the toasted sourdough cubes to a large mixing bowl. Pour the sautéed mixture over the bread cubes.
Pour the low-sodium vegetable broth over the mixture and gently toss everything together. This will help moisten the stuffing.
Transfer the stuffing mixture to a lightly greased baking dish. Cover it with foil and bake for 25-30 minutes to let the stuffing heat through.
Remove the foil and bake for an additional 10-15 minutes until the top becomes golden brown and slightly crispy.
Serve your nutritious sourdough stuffing with a garnish of fresh herbs for added flavor.
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