Bread Stuffing THM-E

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.

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.

Stuffed Chicken Breast–THM E

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.

Garlic and Chive Sourdough Bread
Honey Oat Sourdough Bread

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Bread Stuffing THM -E

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8
Author Glenda Groff

Ingredients

Filling:

  • 10 cups 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

Instructions

  1. 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 THM E category. 

You will find many more recipes for your Holiday meals in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. You may also request a small jar of sourdough starter with the purchase of a cookbook.   Buy It Now.

Multi-grain, Rye, and Honey Oat Sourdough Bread

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3 thoughts on “Bread Stuffing THM-E

  1. Pingback: Easter Dinner Ideas | Around the Family Table – Food. Fun. Fellowship

  2. This sounds lovely! I’m planning to make it for our church thanksgiving meal where several of us ladies are on plan ☺️ Do you toast your bread cubes before using or just use them straight from the freezer?

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