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Ezekiel Bread Stuffing Recipe

Stuffing is my favorite part of the Thanksgiving meal. I am not crazy about the turkey itself, but I do love stuffing that has been baked into the bird. Unfortunately, most stuffing  is unhealthy because it’s made with white bread. So, I make mine with sprouted Ezekiel bread, which is one of the healthiest breads to eat. (You can check out our Bread Shopping Guide here.)

Ezekiel Bread Stuffing

You will need about a loaf of Ezekiel bread for this recipe. I usually cut it up in one-inch cubes and put it in a bowl to dry out overnight. If you are not stuffing your turkey and baking the stuffing in a casserole dish, you might want to moisten the stuffing with a little organic chicken stock. If you are stuffing the turkey and there is leftover stuffing, you can bake that in a smaller casserole dish, again moistened with some chicken stock.


  • 1 loaf of bread cubes
  • 5 celery ribs, including leaves, chopped
  • 2 large yellow onions , diced
  • ½ cup butter (at least–we sometimes just keep adding more)
  • 2 teaspoon poultry seasoning (This is flexible, depending on how much seasoning you prefer. I like a lot of seasoning so this is the bare minimum and not nearly enough for me!)
  • Salt and pepper to taste


  1. Preheat oven to 350.
  2. Melt the butter in a large pan, and then saute onion and celery in over medium heat until soft.
  3. Season with poultry seasoning, salt, and pepper, and then toss the bread cubes with your hands.
  4. The stuffing is now ready to stuff the turkey or bake in an oiled casserole dish. As I said, if you’re not putting it in a bird, you can moisten with chicken or veggie stock. I often put some extra dabs of butter on top before covering with foil and popping it into the oven.
  5. Bake for around 30 minutes, remove the foil, and bake for another 5 minutes or until the top is browned.

To your health,

Suzanne's signature

Suzanne Weaver-Goss headshot Gimme the Good Stuff


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