BY DR. CARLSON | NOV 25, 2017 | Healthy Recipes
Preheat oven to 350 degrees F
Coat three loaf pans with olive oil to prevent sticking
Blend eggs, vanilla, and sugars with a mixer
Add oil and pumpkin and blend well
Add all of the dry ingredients and spices and blend well
Divide batter among the three loaf pans
Bake for approximately 60 minutes
Cream the cream cheese, powdered sugar, and cinnamon with a mixer
Spread on top of the cooled loaves and top with pumpkin seeds.
Preheat oven to 350 degrees F. Place cubed sourdough and cornbread onto a large jellyroll baking sheet. Bake for 25 minutes, until lightly toasted. Remove from oven.
Melt butter into a large Dutch oven or large rimmed skillet over medium heat. Saute onions, celery, carrots, and mushrooms for about 10 minutes or until veggies turn tender. Stir in garlic and cook for another minute, then pour in chicken broth, parsley, rosemary, sage, thyme, salt and pepper. Stir and reduce heat to low to simmer.
Place bread cubes into a large bowl and slowly pour mixture over cubes gently stirring throughout to ensure all pieces get coated. Add additional chicken broth if needed. Taste a couple pieces and season with additional salt and pepper according to taste.
Divide stuffing into an appropriate size baking dish. Bake for 25-30 minutes, until just golden brown on top. Remove from oven and serve!