Jenny is a registered dietician who helps her clients increase their energy and restore immune and gut health through healthy eating without the allergens. Her latest kick? Pumpkin! It's filled with fiber, immune-boosting vitamins, and anti-oxidants. We're proud to be the gluten-free bakery she most often recommends to clients with food sensitivities--and a contributor to her latest recipe, pumpkin stuffing. Visit Jenny's website Nourish With Intent to learn more about her approach to helping clients eat, enjoy, and restore through integrative and functional nutrition.
Ingredients
Serves 8
- 2 1/2 cups Outside The Breadbox Plain Croutons
- 2 cups cooked/roasted pumpkin, diced
- 1 medium sweet onion, diced
- 1 1/2 cups of celery, diced
- 1/4 cup chopped fresh thyme
- 1/4 cup chopped fresh rosemary or sage
- 2 eggs, beaten
- 1/4 cup turkey broth or bone broth
- 3 Tbsp oil
- salt and pepper to taste
Directions
- Preheat oven to 350 degrees
- In a large skillet, heat 2 Tablespoons of oil on medium
- Add onion, celery, and herbs; sauté until tender
- Season to taste with salt and pepper
- Transfer vegetable and herb mixture to a large bowl
- Add croutons, 1 Tablespoon oil, beaten eggs, and roasted pumpkin; mix well
- Stir in broth and transfer to a medium casserole dish
- Bake for 40–50 minutes
Follow @the.nourished.rd on Instagram for more fun recipes and recommendations!
