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Ezekiel Bread Stuffing

  • Prep Time: 15
  • Cook Time: 45
  • Total Time: 1 hour


  • 1/2 loaf Ezekiel Bread
  • 1 tablespoon olive oil
  • 1 small yellow onion, diced
  • 2 stalks of celery, diced
  • 12 cloves garlic, minced
  • 1 cup low-sodium chicken or vegetable broth
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1 teaspoon dried ground sage
  • 1/2 teaspoon black pepper
  • 1/4 cup unsweetened dried cranberries


  1. Preheat oven to 375 degrees.
  2. Chop bread into 1 inch cubes and toast bread in the oven until dry and crispy, about 5 minutes.
  3. Heat olive oil in a saucepan over medium-high heat. Add onion, celery, and garlic and cook about 3 minutes or until onions are translucent.
  4. Add broth and herbs and let the broth heat up.
  5. Add bread cubes, and cranberries is desired, and stir to combine.
  6. Pour mixture into a casserole dish (or stuff the turkey!) and bake for 35-45 minutes, or until top is golden and crispy.


  • Serving Size: 6