Happy Gut Stuffing

 Happy Gut Stuffing

 What you will need:

• 1 lb firm wheat bread (about one loaf)
• 3 tablespoons olive oil
• 2 tablespoons garlic, minced
• 1 large onion, chopped (about 1 cup)
• 1 1/2 cups celery, chopped
• 1/2 cup fresh parsley, minced
• 1 1/2 teaspoon sage (fresh or dried)
• 1 1/2 teaspoon thyme (fresh or dried)
• 1/2 teaspoon black pepper
• 2 - 3 cups low sodium vegetable stock
• 3 tablespoons dried cranberries (optional) 

 Main Supplies:

• Large baking/cookie sheet
• Mixing bowl
• Large shallow casserole dish (4.8 quart)
• Large skillet ( 8-12 inches)
• Knife
• Rubber spatula

1. Preheat oven to 400 f.

2. Lightly oil large casserole dish (set aside)

3. Cut bread into cubs:

1. Place two to four pieces of bread onto one another. 
2. Cut into about five even strips from top to bottom. (1)
3. Cut into three strips going from right to left. (2)
4. Place all bread cubs onto baking sheet. (3)
5. Bake for about ten minutes. (or until golden brown)

(1)

 

(2)

(3)

4. The veggies and herbs:

1. Heat two tablespoons of olive oil in large skillet in between low and medium heat. Let heat for about a minute. 
2. Add only the garlic, mix. Let heat for about one minute. 
3. Add only the onion, mix. Let head for about one minute. 
4. Add celery mixing until soft, about five minutes. 

5. The magic:

1. Place toasted bread into mixing bowl
2. Pour veggie mixture over bread. (1)
3. Lightly mix with a rubber spatula. 
4. Add parsley, sage, thyme, black pepper and cranberries if using. (2)
5. Lightly mix again until all is even. 
6. Add two cups stock and stir until it is absorbed. Add more stock if needed. The mixture should moist and clumped together, but not soggy.
7. Add one tablespoon of olive oil into mixture, lightly mix.
8. Even out mixture into casserole dish and cover with foil. (3)
9. Turn oven down to 350 f. Back for 25 minutes. 
10. Remove foil, bake for another 15 minutes. 

(1)

(2)

(3)

Enjoy.