Unjunked Recipes: (Episode 6) Unjunked Stuffing

Store-bought stuffing mixes are convenient, but they’re often packed with:

• preservatives

• additives

• hydrogenated oils

• extremely high sodium levels

Many popular boxed stuffings contain 400–500 mg of sodium per tiny ½-cup serving, and most people eat double or triple that amount during the holidays. By making your own stuffing at home, you control the salt, the ingredients, and the flavor, and you get a fresher, lighter dish that won’t leave you sluggish after dinner.

This recipe upgrades traditional stuffing by using whole-grain bread, which gives you:

• More fiber for better digestion

• Slower, steadier energy (no blood sugar crash!)

• B vitamins + minerals

• A heartier flavor and texture

Whole-grain stuffing has the same cozy comfort as the classic version — just without the heaviness.

Dry bread absorbs flavor better. For best results:

• Cut bread into cubes and leave out overnight, or

• Use day-old bread, or

• Dry cubes in the oven at 250°F for 10–15 minutes

Dry = delicious.

Prep Time: 10 minutes
Cook Time: 25 minutes
Total: 35 minutes
Serves: 6

Ingredients:

• 1 tbsp avocado oil or olive oil

• 1 yellow onion, diced

• 2 celery stalks, diced

• ½ cup dried unsweetened cranberries

• 5 cups whole-grain bread, cubed and dried

• 1 cup low-sodium vegetable or chicken broth

• 2 eggs, whisked

• ¼ cup pumpkin seeds

• 1 tsp poultry seasoning

• Sea salt & pepper, to taste

Instructions:

1. 1. Preheat oven to 350°F (175°C).

2. 2. Heat oil in pan over medium-high heat. Add onion, celery, and cranberries; sauté 5 minutes.

3. 3. In a large bowl, combine dried bread, broth, and eggs until coated.

4. 4. Stir in veggies, pumpkin seeds, and seasoning.

5. 5. Transfer to baking dish and bake 25 minutes, or until golden and slightly crisp on top.

6. 6. Serve warm and enjoy a lighter, fresher take on classic stuffing.