If you're planning on adding a ZOE twist to your festivities this year, give this Daily30+ stuffing a try.
With buckets of fiber and a deliciously science-y crunch, you're guaranteed to come back for seconds.
Ingredients
1 stale or toasted sourdough bread loaf ripped into small chunks
2 leeks, halved and thinly sliced
4 celery stalks, diced
1 yellow onion, diced
3 garlic cloves, diced
2 to 3 scoops of Daily30+
¼ cup chopped fresh sage
¼ cup chopped fresh parsley
2 tbsp chopped fresh rosemary
2 tbsp fresh thyme leaves
1½ to 2 cups vegetable broth
2 large eggs, beaten
Extra virgin olive oil
Sea salt + freshly ground black pepper
Method
Rip the sourdough into small chunks and either leave to dry overnight or toast in the oven for 10 to 15 minutes until lightly crisp.
Preheat the oven to 175°C (350°F).
Heat olive oil in a large skillet over medium heat. Add the leeks, celery, onion, and garlic with a generous pinch of salt and pepper. Cook for 8 to 10 minutes until softened.
Stir in the sage, parsley, rosemary, and thyme. Cook for a couple of minutes, then add 1 cup of vegetable broth and bring to a gentle simmer.
Put the dried-out bread chunks in a large mixing bowl. Pour the aromatic vegetable and herb mixture over the bread, add 2-3 scoops of Daily30+, and toss well to coat.
Whisk the eggs with ½ to 1 cup additional broth and a drizzle of extra virgin olive oil; use more if the bread is very dry.
Pour over the bread and fold until evenly combined. Season with salt and pepper.
Transfer the mixture to an oiled baking dish and bake for 45 to 50 minutes, until golden on top and set in the center. Tent with foil if browning too quickly.
Let cool slightly before serving.
Enjoy!
