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| Turkey Stuffing |
| Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy |
Servings: 6 Preparation
Time: 15 minutes
- 2-4 tablespoons coconut oil [1]
- 1/4 cup butter [2]
- 1-2 stalks celery, chopped
- 1/2 onion, diced small
- 1/2 teaspoon sage [3]
- 1/2 teaspoon thyme [3]
- 1/2 teaspoon marjoram
- 1/2 teaspoon rosemary [3]
- salt [4] & pepper [3] to taste
- 4 cups chicken stock
- 6 cups dried bread stuffing cubes*
- 1 egg [5], beaten
Preheat oven to 350 degrees F.
Heat coconut oil and butter in a pan over medium heat. Add celery and onion, sauté until onion is soft. Add seasonings and chicken stock and heat until warm.
Place bread cubes in a large bowl and pour chicken stock over it, stirring to mix (bread should soak up all the liquid). Add egg and mix well. Adjust bread and/or stock amount as needed.
Place stuffing in a greased glass pan and bake in preheated oven for 20-30 minutes.
*For gluten free stuffing use gluten free bread.
Recipe courtesy Sarah Shilhavy