Sourdough bread stuffing

Blue Zones Project^®, a well-being initiative that has been brought to Hawaii by HMSA, encourages you to put a plant-slant on this holiday season by adding more whole grains, fruits, and veggies to your menu. With these simple ideas, you can still enjoy satisfying flavor without the extra fat and calories:

• Use healthy cooking techniques. Roast, broil, steam, grill, poach, or stir-fry meats and veggies. Cook in wine, water, or broth rather than in butter. Trim fat off meat before cooking, and drain the fat drippings after cooking. Skim fat off the tops of soups, stews, sauces, and gravies.
• Add more fruits and vegetables to your holiday meals. Create festive combinations such as broccoli with cherry tomatoes. Or add red and green apple slices to your dessert dishes for more color and nutrition.
• Choose better bread. In the Blue Zones, bread is either whole grain or sourdough, each with its own healthful characteristics. In Ikaria and Sardinia, breads are made from whole grains that offer a wide spectrum of nutrients and higher levels of fiber than most commonly used wheat flours. Traditional sourdough breads actually lower the glycemic load of meals, making your entire Thanksgiving healthier and easier on your body!

Try this sourdough stuffing recipe this season!

SOURDOUGH BREAD STUFFING
(Recipe adopted from and photo credit to Melissa at VeganHuggs.com)

Ingredients

1 loaf sourdough bread, cubed
1/4 c avocado oil divided
1 large onion, diced
1 cup celery, diced
4 cloves garlic, minced
12 oz mushrooms, sliced
1 tbsp dried thyme
1 tbsp ground sage
1 tsp dried rosemary
1/2 c fresh parsley, chopped
1 1/2 tsp sea salt
fresh ground pepper to taste
1-3 c low sodium vegetable broth

Directions

1. Preheat oven to 350° F (176° C) and lightly grease a 3-Quart Casserole Dish.
2. Spread bread cubes onto a baking tray and place in oven until dry & toasted. About 15-20 minutes. Move them around occasionally and watch them so they don't burn. Place the toasted cubes in a large mixing bowl and set aside.
3. Increase heat to 375 degrees.
4. In a large pan, add 2 tablespoons of oil over medium heat. Add onion, celery & garlic, sauté until softened. About 5-6 minutes.
5. Add mushrooms, remaining 2 tablespoons of oil, fresh parsley, thyme, rosemary & sage, sauté for 6-7 minutes. Until mushrooms are softened & their moisture is cooked down a bit.
6. Add 2 cups of broth, salt & pepper to the pan. Bring to a simmer and cook for 2-3 minutes to combine flavors.
7. Remove from heat and slowly add the mixture to the bowl of bread cubes, using a ladle. Toss gently to combine. Keep adding broth until desired moisture is achieved. The bread should be very moist, but not soggy. Let the bread sit a minute to determine if it needs more broth. Make sure all of the liquid is absorbed into the bread. If more moisture is needed after the pan is emptied, just add plain vegetable broth to the bowl. Taste for seasoning and add more as needed.
8. Place mixture into a greased casserole dish and wrap tightly in foil.
9. Place in the oven and bake for 30-35 minutes until heated throughout. Remove foil and bake uncovered for 15-20 minutes or until lightly brown & crispy on top.

Download the recipe card here.

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Learn more at hawaii.bluezonesproject.com