The fall Holidays are not complete without that tasty dish of Stuffing/filling. My mother always made the best Bread Stuffing but due to her dementia she no longer can. She would fry the Bread Stuffing in butter before baking it. It is a family favorite along with the Giblet Gravy she always made to serve with it.

This low-fat Stuffing is so delicious and you don’t miss all the butter and fat. You can use a bit more butter and whole eggs of you would like. Using more fat will make this dish a THM XO which is still on-plan.

You can make your own sourdough starter by following these directions Making a Sourdough Starter or you can purchase one from my blog store.

You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook and the hard cover spiral bound It’s all About Sourdough. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link.  We have now added additional items to our store… Sourdough Starter Kits and more. Buy It Now. Follow my blog, Facebook, and Instagram pages.

I love to stuff chicken breasts with this bread stuffing, place them in a baking pan, and pour the gravy over all. Bake for 45 minutes to 1 hour.

Bread Stuffing THM-E

• Filling:
• 10 cups whole grain sourdough or sprouted bread cubes
• 1 ½ cups celery, diced
• 2 Tablespoons butter
• 1 cup onions, minced
• 1 teaspoons salt
• 1 ½ teaspoons poultry seasoning
• 1 ½ cups fat free chicken broth
• 1 cup eggs whites or egg beaters
• 1/8 teaspoon saffron
• Gravy:
• 2 cups fat-free chicken broth
• 2 tablespoons sprouted flour
• salt and pepper to taste
• tiny pinch saffron
• Saute celery and onions in butter until tender. Toss with bread cubes. Blend eggs whites with 1 1/2 cups broth. Add seasonings. Pour over cubes and stir gently. Pour into a greased casserole dish. Bring 1 1/2 cups broth to a boil in small saucepan. Combine flour with remaining broth until smooth. Whisk into hot broth. Add seasonings. Cook for 2-3 minutes. pour over stuffing. Cover tightly. Bake at 350 degrees for 45 minutes. Serves 8.
• Stuffed Chicken Breast Cut a chicken breast in half, pound to flatten. Wrap each chicken breast around 2/3 cup of bread filling. Place in a baking dish. Bake for 25-35 minutes.

You can use any kind of sourdough or sprouted bread in this recipe. If I have loaves that do not get as nice or get eaten right away I cut them in cubes for stuffing. I keep a 2 gallon ziploc bag in the freezer to add any cubes, too. When I want to make stuffing the cubes are all ready for me.

This post has affiliated links, if you purchase items through these links, I receive a small commission but your price doesn’t change. Your purchase help support this blog, keeps new recipes coming, and assist with us moving to a mission outreach of our church. Below are a few of my favorites listed under the affiliate store I purchase them. I love the Vidalia Onion Chopper to dice celery and onions fine.

Amazon 

I am a member of Trim Healthy Mama Affiliate Program . Here is my link if you wish to purchase through it. I receive a few pennies but your price doesn’t change.

You can make your own sourdough starter by following these directions Making a Sourdough Starter or you can purchase one from my blog stor

You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook and the hard cover spiral bound It’s all About Sourdough. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link.  We have now added additional items to our store… Sourdough Starter Kits and more. Buy It Now. Follow my blog, Facebook, and Instagram pages.