I created this recipe as a wholesome alternative to dry, white bread stuffing a few years ago. It has been a surprising hit at my family Thanksgiving dinners ever since, even pleasing the most picky palettes. Throw in some leftover turkey and green vegetables and you've got a delicious, satisfying meal. Or use it as a filling to make stuffed winter squash or bell peppers.
-April, Marketing Manager

• 1 package of Ezekial sprouted english muffins, toasted & cubed
• 2 c. wild rice, cooked
• 1/4 c. broth
• 2 onions, diced
• 1 large carrot, diced
• 2 celery sticks, diced
• 2 tbsp. olive oil, ghee or butter
• 2 tbsp. broth
• 1 tsp. dried sage
• 1 tsp. dried thyme
• 1 tsp. dried oregano
• handful of fresh parsley, optional

In a large saucepan on medium heat: Saute the onions and carrots in oil & 2 tbsp. broth until the carrots are soft. Add the celery and herbs, saute for a few more minutes. Pour in the cubed Ezekial muffins and wild rice. Add enough broth to your moisture preference. Salt & pepper to taste. Sprinkle with fresh parsley. If you like a crispier stuffing, place stuffing in foil or casserole dish and bake for 10-15 mins at 350 degrees. Enjoy!

Gluten Free Variation: Replace the Ezekial English Muffins with Amaranth
Bakery's GF Multigrain Bread or your gluten free bread of choice.

7417 Lancaster Pike • Hockessin DE 19707 • 302.234.6779
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