Angela Liddon at Ohsheglows.com shares this recipe. Check out her website for many healthy recipe ideas!
The bread in this spring stuffing really makes this dish “pop” with flavor and crunch. Angela recommends using a crusty seed and cranberry raisin bread loaf. I used a crusty spelt with sunflower seed loaf. Use whatever bread you choose but make sure its a crusty type bread! It makes all the difference in this recipe.
Many of us do not have time, or desire, to make fresh bread. You can still find many unique bread options at your local health food store or a locally owned artisan bread bakery.
- 1 loaf crusty bread roughly chopped (5-6 cups)
- 1 T extra virgin olive oil
- 3 garlic cloves, minced
- 1 C peeled and finely chopped carrots (I use rainbow carrots.)
- 1 bunch asparagus, ends broken off and finely chopped
- 1 C peas (can use frozen)
- 1 C edamame (can use frozen)
- 2 T fresh lemon juice
- 8-9 green onions, finely chopped
- 1/2 C fresh minced parsley
- 2 T fresh thyme
- 1/2 tsp dried oregano (I use 1-1/2 tsp.)
- Salt and pepper, to taste (you can also add Herbamare)
- 1 C vegetable broth or more, if desired
NOTE: I added a small handful of raisins and dried cranberries also.
- Angela recommends placing the chopped bread chunks on baking trays and letting sit overnight to dry.(NOTE: I place the chopped bread chunks on two baking trays and place in a preheated 425 degree oven for 10 minutes.)
- Preheat oven to 400 degrees and grease a casserole dish. Heat a large skillet or wok with 1 T oil over medium heat and add the garlic, carrots, and asparagus. Saute until just tender, about 8 minutes. Season well.
- Add the drained peas and edamame, fresh lemon juice and green onions. Saute about 5 minutes. Stir in the herbs and seasoning. Remove from heat.
- In a large mixing bowl, gently stir the bread chunks and sauted vegetables and herbs. Add the vegetable broth and the raisins and dried cranberries (if using).
- Place in a covered baking dish and bake to approximately 30 minutes.