Stuffing ALLT Style

Full disclosure: I never remember to get a picture of my thanksgiving dishes because it’s a busy day…this is a stock photo 🙈

This recipe will serve 5-7. Double, etc as needed.

1 loaf of your favorite bread
1-3 cups broth (veggie or chicken)
1 yellow onion or a few shallots, diced
3-4 stalks of celery, chopped however you like it
1-3+ cloves of garlic, crushed
1/2 cup pastured butter like @rawfarm_by_organicpastures or @miyokoscreamery for a dairy free #vegan option
1 tsp dried sage
1 tsp dried thyme
1/2 tsp dried rosemary
1/2 tsp dried marjoram
Salt + Pepper to taste
1/3 -1/2 cup chopped fresh parsley

Cut bread into cubes. I’m using @awgbakery It’s #glutenfree and #grainfree and #vegan and GOOD.
Put in an oven safe dish. Bake at 250° for 45-60 min to dry it out and crisp up. Give it a stir once or twice during the baking. You can do this step ahead and put in an airtight container and refrigerate or freeze.
On the stove, sauté the onion and celery in your fat until nice and tender. 10ish minutes. Add the garlic for just the last minute so it doesn’t burn.
Add your seasonings.
Combine your toasted bread with all the veggie goodness plus the fresh parsley in a large mixing bowl.
Pour broth over until all the bread is slightly moistened. You can add more if needed. Every bread is going to be a little different so I can’t give an exact measurement here. You don’t want it soggy but you don’t want it dry. So go until it all looks happy.
Pour everything into a large, greased baking dish.
350° for 30-45 minutes.
You can broil the last couple minutes for a toastier too but stay close by and watch carefully!

Feel free to add sausage to the sauté part of the recipe if that’s your jam. Add in whatever nuts or dried fruits or whatever your thing is. I prefer mine simple like this.

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