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Home/Blog/Superfood Stuffing

Superfood Stuffing

By Holly Darnell, RD

November 13, 2022

As you've probably noticed, we're dropping some holiday-inspired recipes each week leading up to Thanksgiving, as we want to give you enough time to get those ingredients and plan out your holiday meal. And in the case of this Superfood Stuffing, these are often recipes that can work for other times of year, such as Christmas.

For this recipe, we sought to develop a stuffing loaded with superfoods to up the nutrient value as well as the flavor. Let's dig in.

Key Ingredients for a Superfood Stuffing

Cauliflower: Cauliflower is one of the most popular vegetables these days for multiple diets because it's very low in calories yet provides wonderful body for a recipe. It also supplies health-promoting phytonutrients and anti-inflammatory compounds.

Cremini mushrooms: These are the same species as button and portobello mushrooms, and they might be labeled as “baby bella" mushrooms. They help support gut and cardiovascular health as well as energy levels.

Bone Broth Protein Chicken Soup flavor: This bone broth powder is a nutrient powerhouse, perfectly flavored for this superfood stuffing, and offers gut, skin and joint support.

Ezekiel bread: Ezekiel is a sprouted grain bread and includes more protein, fiber, and absorbable vitamins and minerals than rival breads. If you can't handle gluten, then select a gluten-free bread.

Superfood stuffing ingredients

How to Make Superfood Stuffing

First, a day ahead of making the stuffing so that it completely dries out, cube the bread and place in a bowl. Set aside and leave out at room temperature.*

Preheat the oven to 375. Lightly grease a 9 x 13 baking pan with coconut oil and set aside. 

Arrange the carrots and cauliflower on a lined baking sheet in a single layer and roast for about 25 to30 minutes, or until golden. 

While the vegetables are roasting, heat the olive oil over medium-high heat. Sauté garlic and onions until tender, about 5 to 8 minutes. Then add in the cut-up mushrooms and celery and cook for an additional 8 to 10 minutes or until celery is tender, mushrooms have sweated, and onions are slightly caramelized. 

In a medium-sized stockpot, prepare the chicken bone broth. Place on medium heat; add 2 cups of warm water and 2 scoops of Chicken Soup Bone Broth Protein. Whisk until thoroughly combined and set aside.

Transfer the roasted vegetables and sautéed mushroom mixture to a large food processor. Add in rosemary, thyme, sage, sea salt and pepper. Quickly pulse the mixture in the food processor so that it combines, but still has a chunky texture like stuffing. 

Add the bread to the stuffing mixture and place in the prepared baking dish.

In a small bowl, whisk two eggs. Add in the bone broth mixture and whisk until fully combined. 

Pour egg and bone broth mixture over the superfood stuffing so that it is equally distributed. Cover with aluminum foil and bake for 30 minutes. 

Remove the foil, and bake uncovered for 10 to 15 minutes longer, or until the top of the stuffing begins to turn golden. Serve warm.

*Notes: If unable to leave the bread out at room temperature, it can be toasted. Preheat the oven to 250 F. Cube the bread and place on a lined baking sheet. Drizzle with one to two tablespoons olive oil and bake for one hour or until bread is completely dried out. 

Recipe developed by Holly Darnell, RD. Holly is a registered dietitian nutritionist who unlocked self-love at the intersection of exceptional food and practical solutions for healthy living. She’s passionate about helping others make simple, positive lifestyle changes on their individual path to healing.

Superfood Stuffing Recipe

Servings

12

Time

1 hr 30 min (Prep time 45 min)

Calories

154

Author

Holly Darnell, RD

Stuffing often comes from a box or if homemade, from white bread. Both are nutritionally bankrupt and loaded with calories. Not this superfood stuffing recipe! It includes wonderful ingredients and won't weigh you down.

Superfood stuffing
Ingredients
  • 1 cup carrots, chopped and peeled (about 4 carrots)

  • 1 head cauliflower, chopped

  • 1 tablespoon olive oil

  • 1 yellow onion, diced

  • 4 cloves garlic, minced

  • 8 ounces cremini mushrooms, sliced

  • 4 stalks celery, diced

  • 1 tablespoon olive oil

  • 2 tablespoons fresh rosemary, chopped

  • 2 tablespoons fresh thyme, chopped

  • 2 tablespoons fresh sage, chopped

  • 1 teaspoon sea salt 

  • 1 teaspoon cracked black pepper

  • 2 scoops Ancient Nutrition Chicken Soup Bone Broth Protein

  • 2 cups warm water

  • 12 slices Ezekiel bread or gluten-free bread, cubed*

  • 2 eggs

Directions
  1. A day before if possible, cube the bread and place in a bowl. Set aside and leave out at room temperature so that it completely dries out. (If unable to leave the bread out at room temperature, it can be toasted. Preheat the oven to 250. Cube the bread and place on a lined baking sheet. Drizzle with 1–2 tablespoons olive oil and bake for 1 hour or until bread is completely dried out.)

  2. Preheat the oven to 375. Lightly grease a 9x13 baking pan with coconut oil and set aside. 

  3. Arrange the carrots and cauliflower on a lined baking sheet in a single layer and roast for about 25–30 minutes, or until golden. 

  4. While the vegetables are roasting, heat 1 tablespoon olive oil over medium-high heat. Saute garlic and onions until tender, about 5–8 minutes. Then add in the mushrooms and celery and cook for an additional 8–10 minutes or until celery is tender, mushrooms have sweated, and onions are slightly caramelized. 

  5. In a medium-sized stockpot, prepare the chicken bone broth. Place on medium heat; add 2 cups of warm water and 2 scoops of Chicken Soup Bone Broth Protein. Whisk until combined and set aside.

  6. Transfer the roasted vegetables and sauteed mushroom mixture to a large food processor. Add in rosemary, thyme, sage, sea salt and pepper. 

  7. Quickly pulse the mixture in the food processor so that it combines, but still has a chunky texture like stuffing. 

  8. Add the bread to the stuffing mixture and place in the 9x13 prepared baking dish.

  9. In a small bowl, whisk 2 eggs. Add in bone broth mixture and whisk until fully combined. 

  10. Pour egg and bone broth mixture over the superfood stuffing so that it is equally distributed. Cover with aluminum foil and bake for 30 minutes. 

  11. Remove the foil, and bake uncovered for 10–15 minutes longer, or until the top of the stuffing begins to turn golden. Serve warm.

Nutrition

Serving Size 3/4 cup (185 grams) Calories 154, Carbs 21.1 grams, Fiber 4.9 grams, Sugar 2.2 grams, Fat 4.3 grams, Saturated Fat 0.7 grams, Unsaturated Fat 2.4 grams, Trans Fat 0 grams, Cholesterol 27 milligrams, Protein 10.2 grams, Sodium 323 milligrams (24% DV)

superfood stuff recipe
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