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Turkey Stuffing
Servings: 6
Preparation Time: 15 minutes
Ingredients:
- 2–4 tablespoons coconut oil
- 1/4 cup butter
- 1–2 stalks celery, chopped
- 1/2 onion, diced small
- 1/2 teaspoon sage
- 1/2 teaspoon thyme
- 1/2 teaspoon marjoram
- 1/2 teaspoon rosemary
- salt and pepper to taste
- 4 cups chicken stock
- 6 cups dried bread stuffing cubes*
- 1 egg, beaten
Directions:
Preheat oven to 350 degrees F.
Heat coconut oil and butter in a pan over medium heat. Add celery and onion and 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 them, 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 of Sarah Shilhavy.
Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.
