Oven Baked Stuffing

Ingredients

Croutons made from 1/2 loaf Lois Lang Bread (see Related Recipes)

½ cup salted butter

8 oz fresh mushrooms, roughly chopped

1 cup chopped walnuts

3 ribs celery, chopped (may substitute chopped onion for some or all of the celery)

1 tsp onion powder (omit if using fresh onion)

1 tsp sage

½ tsp thyme

dash nutmeg

dash cloves

salt and pepper to taste

½-1 cup hot water (adjust depending on how moist you want stuffing to be)

1 egg, lightly beaten

Croutons made from 1/2 loaf homemade compliant bread (see Related Recipes)

113 grams salted butter

227 grams fresh mushrooms, roughly chopped

113 grams chopped walnuts

3 ribs celery, chopped (may substitute chopped onion for some or all of the celery)

1 tsp (5 ml) onion powder (omit if using fresh onion)

1 tsp (5 ml) sage

½ tsp (2.5 ml) thyme

dash nutmeg

dash cloves

salt and pepper to taste

118-237 ml hot water (adjust depending on how moist you want stuffing to be)

1 egg, lightly beaten

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Dietary Therapies

SCD

mSCD

Dietary Requirements

Grain-Free

Gluten-Free

Lactose-Free

Vegetarian

Soy Free

Sauté celery and mushrooms in butter until tender... about 5 minutes.
Remove from heat and stir in sage, thyme, cloves and nutmeg.
Set aside.
Place bread cubes and walnuts in a bowl and stir in the sauteed ingredients.
Pour hot water over stuffing a little at a time, tossing gently with a fork until it's almost as moist as you want. Season with salt and pepper.
Gently stir in the beaten egg until well combined and bake at 350 for 30-40 minutes until hot.