Traditional Stuffing with Parsley, Sage & Thyme

Whenever I think of Thanksgiving meal, my mind immediately goes straight to dessert (like to Dairy Free Eggnog, Guilt-Free Pecan Pie Cookies or Maple Pumpkin Pie).  But coming in at a close second is always stuffing. I love stuffing, especially slathered in gravy and mingled with small bits of turkey or whatever else is floating around my plate. And while more exotic or non-traditional stuffing sounds and looks lovely (most of them anyways), I’m a traditionalist snob when it comes to my stuffing. Which is precisely why I prefer this yummy Traditional Stuffing with Parsley, Sage & Thyme.  

DSC_0275 (Large)

When I made this a few days ago, the thyme and sage sauteed with the ghee, onions, and celery filled our house with a wonderful aroma. It left my girls salivating and begging for a spoonful of the stuffing as soon as I pulled it out of the oven (of course I caved and both girls loved it). ;) And I especially like that the top of this dish remains nice and crunchy, while the bottom stays moist and soft. 

I use my Gluten & Rice Free Multigrain Bread in this recipe, although as stated below, you certainly could use my Oatmeal Millet Bread or the Gluten Free “White Bread” loaf. My bread loaves are significantly larger than store bought ones (like Udi’s or Rudi’s). So if you want to substitute a gluten-free store bought loaf, you might need to use 2 loaves to equal my one. 

May your Thanksgiving be filled with love and laughter – and exceptionally great food! 
Blessings,
Megan
 

Traditional Stuffing with Parsley, Sage & Thyme

Yield: 8-12 servings

Traditional Stuffing with Parsley, Sage & Thyme

Adapted from this recipe.

Ingredients

  • 1 Gluten & Rice Free Multigrain Bread Loaf, sliced and then cubed in 1-inch pieces
  • 1/4 cup ghee or olive oil
  • 3 cups chopped onions (about 1 large)
  • 1 cup chopped celery (about 2 stalks)
  • 1 teaspoon dried ground sage
  • 1 teaspoon dried thyme
  • 1/4 cup fresh chopped parsley
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 2 eggs
  • 2 cups chicken or broth

Instructions

  1. Divide the bread cubes between two large parchment lined baking sheets and leave them out on the counter (uncovered) overnight.
  2. Adjust the oven racks to the upper and lower middle positions and preheat oven to 400 degrees (F).
  3. Bake the bread cubes for 10 minutes and then stir, and bake for an additional 5 minutes or until golden brown.
  4. Preheat oven to 350 degrees (F).
  5. In a large sauté pan, warm the ghee or olive oil over medium heat. Add the onions and celery and sauté for 6 minutes. Add the ground sage and thyme and sauté for another 2-3 minutes, or until the vegetables are soft.
  6. In a large mixing bowl, combine the bread cubes, sautéed vegetables, parsley, sea salt, and black pepper.
  7. In a small mixing bowl, whisk together the eggs and chicken broth, and then pour it into the bread cube mixture and gently mix.
  8. Place in a lightly greased 9”x13” baking dish and cover with foil. Bake at 350 degrees (F) for 30 minutes, and then remove the foil and bake for another 10 minutes, or until the top is nice and crunchy. Serve immediately.

Recipe Notes from Megan

http://www.allergyfreealaska.com/2013/11/22/traditional-stuffing-with-parsley-sage-thyme/

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This recipe is linked to Make Your Own Monday, Teach Me Tuesday, Fat Tuesday, Slightly Indulgent TuesdayAllergy Free Wednesday, Frugal Day Sustainable Ways, Thank Your Body Thursday, Tasty Traditions, Full Plate Thursday, Simple Lives Thursday, Pennywise Platter, and Gluten Free Friday.

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Comments

  1. says

    Oh My! This looks so lovely! I sooooooo enjoy stuffing and so does my husband!

    Last year, it was nothing to write home about because I really didn’t know how to adjust to gluten free and some of the bread just disintegrated. This would be a stuffing our family would enjoy, as well as the rest of the family who will be at my mom’s.

    I told my mom I will cook the meal because of all of the accommodations needed for my husband. She also hosted Thanksgiving for so many years, she is letting me without complaint, and she is just shy of 80.

    Blessings Megan,

    Joanne

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