Mary Hogan's Allergen-friendly Stuffing | Food | Indy Week
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Tuesday, October 26, 2010

Mary Hogan's Allergen-friendly Stuffing

Posted by on Tue, Oct 26, 2010 at 6:52 PM

This is a delicious, healthy alternative to traditional stuffing.

2 tablespoons olive oil
1 cup water
1 package chicken or turkey sausage (optional)
½ cup dried cranberries
½ loaf Ezekiel 4:9™ bread
3 stalks celery, chopped
1 medium sized onion, diced
1 cup baby carrots
½ teaspoon salt
¼ teaspoon pepper
¼ teaspoon oregano
¼ teaspoon dill

Coat covered baking dish with olive oil. Combine water, sausage,
dried cranberries, bread (torn into small chunks), celery, onion,
baby carrots, salt, pepper, oregano and dill in baking dish. Stir
briefly to distribute ingredients evenly. Cover and bake at 350° F
for 20 minutes. Uncover and continue baking 5-7 minutes until top
is golden brown. Serve with main dish, vegetables, etc. Stuffing
can be served without sausage to non-meat eaters.

- Bread substitutions: spelt, brown rice bread or crackers, whole
wheat, oat
- Oil substitutions: grapeseed, canola, sesame, safflower,
sunflower, vegetable (corn/soy), ghee (clarified butter)
- Meat substitutions: giblets, meatballs, chicken, scallops, oysters,
- Vegetarian substitutions: tofu, TVP, tempei, ground soy,
sautéed eggplant

© 2008 Good And Good For You by Mary Hogan

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