Ingredients
Scale
- 6 cups high-protein bread or sourdough, cubed and toasted
- 1.5 lbs cooked chicken breast, shredded or diced
- 1.5 cups low-sodium chicken bone broth
- 2 large stalks celery, finely chopped
- 1 large yellow onion, diced
- 3 large egg whites, whisked
- 2 tablespoons grass-fed butter or olive oil
- 2 tablespoons fresh sage, minced
- 1 tablespoon fresh rosemary, minced
- 1 tablespoon fresh thyme, minced
- Salt and black pepper to taste
- Optional: 1/2 cup dried cranberries (no sugar added)
Instructions
- Preheat your oven to 350°F (175°C). If your bread cubes are fresh, spread them on a baking sheet and toast them in the oven for 10-12 minutes until they are dry and slightly golden. While the bread toasts, ensure your chicken is fully cooked and shredded into bite-sized pieces. Grease a 9×13 inch baking dish with a light coating of oil or butter to prevent sticking.
- Place a large skillet over medium heat and add the butter or olive oil. Once hot, add the diced onions and celery. Sauté the vegetables for 6 to 8 minutes until they become soft and translucent. Stir in the fresh sage, rosemary, and thyme during the last minute of cooking to release their aromatic oils. Season the mixture generously with salt and pepper.
- In a very large mixing bowl, combine the toasted bread cubes and the shredded chicken. Pour the sautéed vegetable and herb mixture over the bread and chicken. In a separate small bowl, whisk the chicken bone broth and egg whites together, then pour this liquid over the dry ingredients. Toss everything gently until the bread has absorbed the liquid and the chicken is evenly distributed. If using cranberries, fold them in now.
- Transfer the mixture into your prepared baking dish, pressing down lightly to level it out. Cover the dish with aluminum foil and bake for 20 minutes. After 20 minutes, remove the foil and bake for an additional 15 to 20 minutes. This allows the top to become crispy and golden brown while the center stays moist and tender.
- Remove the stuffing from the oven and let it rest for 5 minutes before serving. This resting period helps the flavors meld and allows the binder to set. Serve it alongside roasted turkey, green beans, or simply enjoy it on its own as a high-protein lunch. Garnish with a few extra sprigs of fresh herbs for a beautiful holiday presentation.
- Cook Time: 1 hour