All the sage herbed flavors of Thanksgiving in a real food stuffing for your big meal!
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Servings: 8 servings
- 2 medium onions chopped
- 6 stalks of celery chopped
- 4 TB friendly fat to cook in butter, coconut oil, lard
- 3-4 cloves garlic minced
- 2 tsp sage
- 2 tsp thyme
- 2 tsp parsley
- Sea salt/pepper to taste
- 1 quart bone broth
- 2 pastured eggs
- 1 loaf about 12 cups torn up stale/dried out gluten free bread or sourdough of choice (this gluten free cornbread works well too! Make a double batch if you plan on using it for this recipe)
Saute the onion and celery in the friendly fat for about 5-7 minutes. Add a few pinches of salt to bring out their juices and sweeten.
Add the garlic and seasonings and cook for a minute.
Add the broth and bring to a simmer. Taste for seasoning/saltiness and add as needed. It should taste like a salty herbed soup.
Put the bread, egg, and broth mixture in a large mixing bowl and combine well.
Pour the bread mixture in the buttered 9x13 baking dish.
Bake COVERED for 30 minutes at 375 degrees.
Uncover the baking dish and bake another 25-30 minutes.