We’re typically paleo or keto around here, but when it comes to stuffing, we’re ALL-IN for that gluten-filled goodness! Thanksgiving is a time to “treat yo-self” and those around you. So sit back, relax, and enjoy this recipe for a delicious savory stuffing dish.
Savory Thanksgiving Stuffing To Prepare: 1 lb bread cut into 1-inch cubes – about 12 cups Place your bread cubes in a large bowl and place on the counter covered for 1-2 days to dry out. Be sure to toss around the cubes, so they all have a chance to dry out.
To Create: 3/4 cup melted Kelapo Ghee 2 cups chopped yellow onion 1 1/2 cups chopped celery 1/4 cup chopped Italian parsley 1 tablespoon each of dried sage, rosemary, and thyme 1 1/2 teaspoons sea salt 1 teaspoon ground pepper 2 large eggs 2 cups chicken broth (or bone broth if you prefer)
Preheat oven to 350 degrees and spray a 9×13 glass baking dish with Kelapo Ghee Spray. In a skillet, melt the butter and add the onion and celery. Sautee until vegetables are soft. Pour mixture into the bowl with the bread. Add the parsley, sage, rosemary, thyme, salt, and pepper. Stir together. In a medium bowl, whisk the eggs. Add the chicken broth and whisk together. Pour mixture over bread cubes and mix well. Pour into prepared baking dish. Cover with foil and bake for 35 minutes. Remove foil and bake for another 10-15 minutes until top is golden brown and middle is set.
Savory Thanksgiving Stuffing
Savory Thanksgiving Stuffing
To Prepare:
1 lb bread cut into 1-inch cubes – about 12 cups
Place your bread cubes in a large bowl and place on the counter covered for 1-2 days to dry out. Be sure to toss around the cubes, so they all have a chance to dry out.
To Create:
3/4 cup melted Kelapo Ghee
2 cups chopped yellow onion
1 1/2 cups chopped celery
1/4 cup chopped Italian parsley
1 tablespoon each of dried sage, rosemary, and thyme
1 1/2 teaspoons sea salt
1 teaspoon ground pepper
2 large eggs
2 cups chicken broth (or bone broth if you prefer)
Preheat oven to 350 degrees and spray a 9×13 glass baking dish with Kelapo Ghee Spray.
In a skillet, melt the butter and add the onion and celery. Sautee until vegetables are soft. Pour mixture into the bowl with the bread. Add the parsley, sage, rosemary, thyme, salt, and pepper. Stir together.
In a medium bowl, whisk the eggs. Add the chicken broth and whisk together. Pour mixture over bread cubes and mix well. Pour into prepared baking dish. Cover with foil and bake for 35 minutes. Remove foil and bake for another 10-15 minutes until top is golden brown and middle is set.