All flavors of sage herbs Thanksgiving stuffing a true food for their great food!
As a kid growing up in that little red box stuffing in our huge meals extended family. I’ve heard stories of one of my grandmothers using toast to make the filling a long time, but as times changed and luxury * Very convenient boxes * of the fastest foods became available, only became what to do.
never had “traditional” stuffing – I grew up on that stove, version red box …
… and I loved it.
I have not said. I loved that seriously fully processed, crazy list box fillers, and when I did real food years ago the switch I started to learn how to make a filling that could still enjoy the holidays. I’ve been doing this real version food for over six years -. The same age as my oldest daughter
Look, when I was his everything changed.
Remember those amazing memories I had of my meals Thanksgiving childhood? I wanted her to have it. I wanted her to remember that every year towards the end of November we got to eat the most amazing meal of the year.
Food is meant to be enjoyed friends! I’m not about to take such comfort foods, delicious that bring joy to our faces, warmth in the belly and memories that last forever. One of my greatest joys in the last year or so my oldest daughter is taking her the same. She remembers the Thanksgiving meal the year before now. She recalls that huge bird carving grandfather, grandmother agitation that great cup of mashed potatoes, and savoring every last bite of pumpkin pie. And while I was getting ready to shoot this dish she practically drooled while serving to remember he had not had the stuffing from last year. That, sweet friends, is what I want!
You can actually make food staples Thanksgiving without processed foods. Let’s start with the stuffing!
If you like to fill the bird with stuffing, or would like to serve in a pan, this recipe will work for you! Take a loaf of bread to your favorite gluten – that waste in our daily bread as filler Sami Thanksgiving. It has the cleanest list of gluten-free breads ingredients that I know of, at least in my area. You can also use homemade sourdough, or this gluten-free corn works very well too!
Here are some of my tips for getting this dish done by Thanksgiving. If the bread is fresh or freshly made, it takes about 24 hours to be dried to make you feel like day-old bread. I like breaking in a sheet tray and leave it in my room (so that little hands do not steal pieces!) For one day. If the broth is done beforehand herbs, all you have to do is mix it with the bread in the morning of Thanksgiving! Very fast.
Print Thanksgiving stuffing Author: Renee – www.raisinggenerationnourished.com ingredients
- 2 medium onions, chopped
- 6 stalks celery, chopped
- 4TB friendly cooking fat in (butter, coconut oil, lard)
- 3-4 cloves garlic, minced
- 2 teaspoon sage
- 2 teaspoons thyme
- 2 teaspoons parsley
- sea salt / pepper to taste
- 1 quart bone broth
- 2 eggs pastured
- 1 bar (about 12 cups torn) / gluten dried sourdough bread or stale free choice (this gluten-free corn works well too! Make a double batch if it is to be used for this recipe)
- saute onion and celery in fat to use for about 5-7 minutes. Add a pinch of salt to bring out their juices and sweeten.
- Add garlic and seasonings and cook for a minute.
- Add broth and bring to a simmer. Taste for seasoning / salt and add as needed. It should taste like salty soup herbs.
- Put the bread, egg and broth mixture into a large bowl to mix and match well.
- bread mixture is poured into baking dish with butter 9×13.
- COVERED bake for 30 minutes at 375 degrees.
- oven plate Uncover and bake another 25-30 minutes.
For more ideas real food dinner you can follow my advice dinner ideas on Pinterest !
More real food recipes you might like:
Keep your eyes on the next couple of weeks for your Thanksgiving bone broth sauce to go with your turkey and mashed potatoes and cranberry sauce truly great sweet honey!
slow roasted chicken Pastured