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Sprouted Stuffing with Gravy

Stuffing recipe adapted from: www.healthycrush.com ; Gravy recipe adapted from: www.downshiftology.com

No Thanksgiving table is complete without stuffing and gravy. This year, you can feel good about indulging in this classic comfort food because it calls for sprouted whole grain bread. Your guests will never taste the difference.

Sprouted Stuffing with Gravy
Cook time:
20min
Prep time:
10min
Total time:
30min

Servings:
4

Ingredients

Stuffing Ingredients

  • 1/2 loaf of Ezekiel, Angelic Bakehouse, or Alvarado Street Bakery sprouted bread
  • 1 small yellow onion, diced
  • 2 stalks of celery, diced
  • 3 Tbsp. Heinen’s extra virgin olive oil
  • 2-3 Cups of Heinen’s vegetable stock
  • 1 Tbsp. fresh rosemary, chopped
  • 1 Tbsp. fresh thyme, chopped
  • 1 Tbsp. fresh sage, chopped
  • Sea salt + black pepper to taste

Gravy Ingredients

  • 2 Cups Heinen’s turkey stock
  • 2 Tbsp. arrowroot powder, or more if you'd like it thicker
  • 2 Tbsp. grass-fed butter or ghee, melted
  • Sea salt and pepper to taste

Instructions

For the Stuffing

  1. Toast bread so it’s dry and crispy. Chop into cubes.
  2. Add onions and celery to a pan with 1 tablespoon of the olive oil. Cook until translucent and soft.
  3. Add stock and herbs to the pan with the celery and onion. Let the broth heat up.
  4. Add toasted bread to the pan with the broth, herbs and vegetables.
  5. Add the remaining 2 tablespoons of olive oil to the pan. Stir the mixture until the bread cubes soak up all of the moisture and cook until the stuffing has reached your desired consistency. Add more broth if stuffing is too dry.
  6. Season with salt and pepper to taste.

For the Gravy

  1. Add broth to a pot and bring to a boil.
  2. In a separate small bowl, combine the melted butter and arrowroot powder to create a slurry.
  3. Once the broth is boiling, turn off the heat, and gradually whisk the slurry into the broth until it begins to thicken. If you like thicker gravy, you can add another tablespoon of arrowroot powder mixed with a tablespoon of water.
  4. Season with salt and pepper to taste, then pour into a gravy boat. Gravy will continue to thicken as it cools.

Products from the Recipe

Melanie Jatsek
By Melanie Jatsek RD, LD
Heinen’s Chief Dietitian, Melanie Jatsek believes that the answer to a strong, healthy and vibrant body lies within. She graduated cum laude from the University of Akron, earning a degree in Nutrition & Dietetics and has over 20 years of experience in wellness program development, health coaching and professional speaking. As a published author of three books and registered dietitian for Heinen’s Grocery Store, Melanie offers programs, services, and tools to help Heinen’s customers take inspired action to build the healthy body they were meant to live in…without giving up their favorite foods.

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