Ingredients
Croutons made from 1/2 loaf Lois Lang Bread (see Related Recipes)
½ cup salted butter
8 oz fresh mushrooms, roughly chopped
1 cup chopped walnuts
3 ribs celery, chopped (may substitute chopped onion for some or all of the celery)
1 tsp onion powder (omit if using fresh onion)
1 tsp sage
½ tsp thyme
dash nutmeg
dash cloves
salt and pepper to taste
½-1 cup hot water (adjust depending on how moist you want stuffing to be)
1 egg, lightly beaten
Croutons made from 1/2 loaf homemade compliant bread (see Related Recipes)
113 grams salted butter
227 grams fresh mushrooms, roughly chopped
113 grams chopped walnuts
3 ribs celery, chopped (may substitute chopped onion for some or all of the celery)
1 tsp (5 ml) onion powder (omit if using fresh onion)
1 tsp (5 ml) sage
½ tsp (2.5 ml) thyme
dash nutmeg
dash cloves
salt and pepper to taste
118-237 ml hot water (adjust depending on how moist you want stuffing to be)
1 egg, lightly beaten
Instructions
- Sauté celery and mushrooms in butter until tender... about 5 minutes.
- Remove from heat and stir in sage, thyme, cloves and nutmeg.
- Set aside.
- Place bread cubes and walnuts in a bowl and stir in the sauteed ingredients.
- Pour hot water over stuffing a little at a time, tossing gently with a fork until it's almost as moist as you want. Season with salt and pepper.
- Gently stir in the beaten egg until well combined and bake at 350 for 30-40 minutes until hot.
Nutritional Info
Storage
Notes
Original recipe called for croutons made with Lois Lang Bread from the book Breaking the Vicious Cycle.
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