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