Farm to Fork Meat Riot | a 501c3 Non Profit Corporation
 
0 item(s) in cart / Total: $0

GRAIN & NUT FREE version of Grandma's Thanksgiving STUFFING

Posted by Niti Bali on 11/18/2017 to Cancer Killer Recipe's
If you’ve never made Thanksgiving turkey stuffing before, you may think it is difficult. My recipe is very simple, though and calls for just a handful ingredients: veggie bread from our gluten free baker, butter, onion, celery, chicken broth, eggs and spices.

You’ll want to start this recipe about two days beforehand. Cut fresh bread into 1? cubes and put them in a big bowl.

Leave the bread cubes sitting out for about 48 hours so they dry out. Stir them once or twice a day so all of the bread dries out evenly. The bread cubes aren’t ever super crispy when you start making the stuffing. They’ll just be a little dry and “stale”. *To make this process go a little faster you can also slice the bread loaf and then cube the slices, put on a baking sheet and toast at 450 degrees for 10 minutes. You can put them back in if they are still a little too soft- but they do not need to be crisp. After they cool- proceed with the rest of this recipe.

When it comes time to make the stuffing, saute the onions and celery in butter over medium heat until the veggies are tender. This is the best aroma ever.

WHY PUT EGGS IN STUFFING? Because it makes the stuffing moist. The eggs also act as a bit of a binder. It’s not tightly bound but helps the stuffing not to be crumbly.

Mix it all up well and you’re ready to either stuff the bird or bake the stuffing in a casserole dish. It’s a big debate over who likes to stuff the turkey and who doesn’t, I realize. Do what you’d like. I prefer my stuffing just a little crispier, so cooking it in a casserole dish allows the top of the bread to get a little toasty. And who doesn’t like herbed, buttered, toasted bread?!

Ingredients
1 cup chopped celery
1 cup diced onion
1 1/2 cups butter
2 1/4 teaspoons salt
1 teaspoon ground black pepper
1 1/2 cups chicken stock
2 eggs

METHOD: In a cast iron skillet, saute the onion and celery in the butter for 10-12 minutes, or until the onion and celery are tender. Place the bread cubes in a large bowl. Pour the butter, onion and celery mixture over the breadcrumbs and mix. Add the remaining ingredients and mix well.
Butter a 2-quart casserole dish. Put the stuffing in the prepared pan.Bake at 350 degrees for 30-35 minutes or until golden brown.

 
Add Comment
Name 
Email 
Body 
 
This page is where I want to share my passion for REAL food with you. Please check back often for updates or subscribe to receive them automatically via email, facebook, or twitter. I am looking forward to building the community and sharing my thoughts and experiences with you. 

- Niti Bali, owner Farm to Fork Meat

 What are you eating?
 Regenerative Farming
 Cancer Killer Recipe's
 Regenerative Consumers


 December 2017
 November 2017
 October 2017
 July 2017
 April 2017
 January 2016
 December 2015
 October 2015
 August 2015
 July 2015
 June 2015
 April 2015
 March 2015
 September 2013
 July 2011
 April 2011