It’s National Stuffing day and nothing says Thanksgiving like stuffing! Whether you stuff your turkey or eat the stuffing as a side dish, I have some amazing recipes for you. On these recipes we’re going to be using our Kelapo Ghee, which means you’re in for a treat!
Start off by preheating your oven to 375 degrees, then lay out the bread on the baking sheet. Toast in the oven until the bread is golden brown on both sides. Once you take it out of the oven, cut the bread into bite sized pieces. In a frying pan, heat up the ghee, leeks and garlic on low heat. This should be sautéed for 3 minutes. Next, add the celery and cook for 5 minutes. After, add the sage, 1 cup of vegetable stock, kale and spike up the heat to medium-high for about 3 minutes. Stir occasionally. Last add the parsley and then remove the pan form the heat. Add salt and pepper for taste.
In a bowl, whisk the egg with ½ cup of vegetable stock and add to the bread. Using your hands toss the bread to coat well. After, add the kale mixture made. Mix it with a spoon and spread the stuffing into a baking sheet. If the stuffing is too dry for your taste, add more vegetable stock! Bake in the oven for about 20 to 25 minutes or until golden brown!
While this stuffing is vegetarian, this next one, not so much. This recipe by Stacy, we’ll substitute the butter for Kelapo Ghee.
Ingredients needed:
1 ½ cup of cubed whole wheat bread
3 ¾ cups of cubed white bread
1 pound of ground turkey sausage
1 cup of chopped onion
¾ cup of chopped celery
2 ½ teaspoons of dried sage
1 ½ teaspoons of dried rosemary
½ teaspoon of dried thyme
1 apple (cored and chopped)
¾ cup of dried cranberries
1/3 cup of minced fresh parsley
1 cooked turkey liver (finely chopped)
¾ cup of turkey stock
4 tablespoons of Kelapo Ghee (melted)
As always, preheat your oven to 350 degrees. Spread the bread cubes on a baking sheet and bake for about 5 to 7 minutes or until toasted. Then toss the bread cubes in a bowl. Then, in a large skillet, cook the sausage and onions on medium heat, while occasionally stirring and breaking up the lumps until evenly browned. Add the celery, sage, rosemary, and thyme to the skillet and stir for about 2 minutes. Last, pour the sausage mixture in the bowl and add the apples, cranberries, parsley and liver. Drizzle the turkey stock and melted Kelapo Ghee and mix lightly. Allow the stuffing to cool and then stuff your turkey!
May your turkey always be stuffed after these recipes!
Stuff Your Turkey
Sage Stuffing
Ingredients needed:
2 loaf of gluten free bread (cubed)
¼ cup of Kelapo Ghee
2 leeks (thinly sliced)
1 cup of celery
5 cloves of garlic (minced)
¼ cup of fresh sage (chopped)
1 ½ cup of vegetable stock
2 cups of kale (shredded)
¼ cup of fresh parsley (chopped)
Sea salt
Black pepper
1 egg
Start off by preheating your oven to 375 degrees, then lay out the bread on the baking sheet. Toast in the oven until the bread is golden brown on both sides. Once you take it out of the oven, cut the bread into bite sized pieces. In a frying pan, heat up the ghee, leeks and garlic on low heat. This should be sautéed for 3 minutes. Next, add the celery and cook for 5 minutes. After, add the sage, 1 cup of vegetable stock, kale and spike up the heat to medium-high for about 3 minutes. Stir occasionally. Last add the parsley and then remove the pan form the heat. Add salt and pepper for taste.
In a bowl, whisk the egg with ½ cup of vegetable stock and add to the bread. Using your hands toss the bread to coat well. After, add the kale mixture made. Mix it with a spoon and spread the stuffing into a baking sheet. If the stuffing is too dry for your taste, add more vegetable stock! Bake in the oven for about 20 to 25 minutes or until golden brown!
While this stuffing is vegetarian, this next one, not so much. This recipe by Stacy, we’ll substitute the butter for Kelapo Ghee.
Ingredients needed:
1 ½ cup of cubed whole wheat bread
3 ¾ cups of cubed white bread
1 pound of ground turkey sausage
1 cup of chopped onion
¾ cup of chopped celery
2 ½ teaspoons of dried sage
1 ½ teaspoons of dried rosemary
½ teaspoon of dried thyme
1 apple (cored and chopped)
¾ cup of dried cranberries
1/3 cup of minced fresh parsley
1 cooked turkey liver (finely chopped)
¾ cup of turkey stock
4 tablespoons of Kelapo Ghee (melted)
As always, preheat your oven to 350 degrees. Spread the bread cubes on a baking sheet and bake for about 5 to 7 minutes or until toasted. Then toss the bread cubes in a bowl. Then, in a large skillet, cook the sausage and onions on medium heat, while occasionally stirring and breaking up the lumps until evenly browned. Add the celery, sage, rosemary, and thyme to the skillet and stir for about 2 minutes. Last, pour the sausage mixture in the bowl and add the apples, cranberries, parsley and liver. Drizzle the turkey stock and melted Kelapo Ghee and mix lightly. Allow the stuffing to cool and then stuff your turkey!
May your turkey always be stuffed after these recipes!
-Gabriella
Tags: clarified butter, dinner recipes, Ghee, hoidays, kelapo, Kelapo Ghee, national stuffing day, recipes thanksgiving recipes, stuffing, stuffing recipes, Thanksgiving dinner, Thanksgving, turkey, vegetarian, vegetarian recipes