When most people think about getting enough iron, one food automatically comes to mind – spinach. But is spinach the only heavy hitter? Not by a long-shot!
This stuffing is a delectable blend of savory and sweet….it is also packed with iron. Both dried figs and hazelnuts are fantastic sources of iron – they contain a much higher percentage than spinach.
Stuffing is versatile even for gluten-free diets, because you can use whichever type of bread you choose.
Hazelnut and Fig Stuffing
1 small loaf of whole grain bread of your choice (whole, not sliced)
2 cups vegetable broth
1/2 cup pear juice (use apple juice if you prefer)
1/4 c. healthy oil of your choice, such as olive oil, walnut oil, or refined coconut oil (refined coconut oil has no flavor)
1/2 cup dried figs, diced
1/2 c. roasted hazelnuts
2 tbsp. extra virgin olive oil
1/2 c. onion, diced
2 cloves garlic, minced (or 1 tsp. powdered garlic)
1/2 tsp. dried thyme
1/2 tsp. dried sage
salt and pepper to taste
Saute onion and garlic in the 2 tbsp. olive oil.
Cut bread into cubes. (This does not need to be perfect. Please! Who is?)
Combine all ingredients in a bowl. Toss.
Lightly grease a baking dish with oil. Pour stuffing mix into baking dish. Bake at 350 degrees F for 30 minutes covered, 10 minutes uncovered.