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Sprouted Wheat Cranberry Stuffing



1 Sprouted Wheat Cranberry Nut Bread Mix*

1 lb. Natural Italian Sausage

1 Tbl. Oil or Butter

1 Medium Onion (finely chopped)

½  C. Carrots (finely chopped)

½  C. Celery (finely chopped)

2 C. Vegetable broth

Salt (optional)

*Prepare Bread mix the day before decreasing the honey to 2T and omitting the Cranberry Nut Packet (set it aside, you will use this later). Once the bread has cooled, slice into cubes and set out overnight to dry out.  (For same day preparation, dry bread crumbs in the oven on 170 degrees for about an hour, or until bread is crumbly and dry.)

In a hot pan, add the oil sausage and onions.  Cook until the sausage is done, and the onions are lightly browned. Add carrots and celery and cook until the vegetables are tender, stirring often. 

Combine the cooked mix with the dry Sprouted Wheat Bread cubes (previously made) 

Add the Cranberry Nut mix packet from the Sprouted Wheat Bread Mix.  Add enough vegetable broth to moisten but not soak the dry bread. (about 2 cups). Salt to taste

Place in a greased casserole dish. Cover and bake for 35 minutes on 350 degrees.  Uncover and cook until top begins to brown (15-20 minutes longer).