3. Traditional Stuffing
Now that you have a recipe for terrific turkey and gorgeous gravy, it’s time to round out the tremendous trio with the addition of traditional stuffing.
INGREDIENTS
12-oz, pork or turkey sausage with casings removed.
1-large onion, sliced.
1-tablespoon coconut oil.
3-stalks celery, chopped.
2-tablespoons mayonnaise.
2-tablespoons whole-grain mustard.
4-teaspoons sage.
1-tablespoon Italian seasoning.
2-loaves of stale sourdough bread, cubed and crumbled. (leave out overnight to go stale.)
1-loaf day-old white bread, cubed.
3-large free-range eggs, beaten.
2-cans low-sodium chicken broth.
Chopped fresh parsley.
METHOD
Preheat oven to 375F. Place a skillet over medium-high heat and add the coconut oil. Toss in the celery and onions – cook till translucent. Add the sausage and break up into a crumbled texture. Remove from the heat, draining the fat and oil. Add the mayonnaise, mustard, sage, and Italian seasoning.
Place the cooked ingredients in a large mixing bowl along with the breadcrumbs. Toss until combined.
Line a loaf-tin with wax paper and grease with grass-fed butter. Pack the stuffing into the tin and place it in the oven for 30-minutes. Remove when the top turns golden brown.