Healthy Herb and Veggie Stuffing Recipe

Ingredients

• 1 small loaf (~1 lb) whole-grain sourdough or whole-wheat rustic bread, torn into 1-inch pieces (day-old or lightly dried in oven)
• 2 Tbsp butter
• 2 Tbsp extra-virgin olive oil (reduces saturated fat)
• 2 leeks, thinly sliced (≈ 2 cups)
• 4 celery stalks, diced
• 3 garlic cloves, chopped
• ¾ tsp sea salt (use less if broth is salty)
• ½ tsp freshly ground black pepper
• ¼ cup chopped fresh sage
• ¼ cup chopped fresh parsley
• 1 tsp chopped fresh rosemary
• 1 tsp fresh thyme leaves
• 1½–2 cups low-sodium vegetable broth
• 2 large eggs, beaten

Directions

1. Preheat oven to 350°F (175°C). Lightly oil a 9×13-inch baking dish.
2. If the bread isn’t stale, spread the torn pieces on a baking sheet and bake 10–15 minutes until dry (not browned).
3. In a large skillet, heat 2 Tbsp butter + 2 Tbsp olive oil over medium heat.
4. Add leeks, celery, carrots, garlic, salt, and pepper. Sauté ~5 minutes until softened.
5. Add mushrooms and cook 3–4 more minutes until they release moisture and turn golden.
6. Stir in kale or spinach just until wilted.
7. Pour the sautéed veggie mixture over the bread in a large bowl.
8. Add all herbs (sage, parsley, rosemary, thyme) and toss well.
9. Add apples + dried cranberries. Mix to distribute.
10. Pour in 1½ cups broth and toss. Add more broth if bread feels dry.
11. Add beaten eggs (if using) and mix gently to coat.
12. Transfer mixture to your prepared baking dish.
13. Sprinkle toasted nuts on top.
14. Bake 30 minutes covered, then 5–10 minutes uncovered until the top is crisp and golden.
15. Finish with a drizzle of olive oil mixed with lemon zest and parsley for a bright, fresh bobbieleelicious touch.

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