Stuffing is my favorite side dish for the holidays, hands down. I mistakenly thought that you could make it only from the box. I had been missing out on so much more flavor that this from-scratch dish provides. When I first witnessed this recipe made from scratch at my Uncle’s house for Christmas, I watched in amazement as it all came together. Stuffing is very versatile; you can add different vegetables and meats such as bacon, celery, spicy sausage, apples, and so much more. If I had to choose one dish to keep for the holidays, it would be made-from-scratch stuffing, which goes especially well with some made-from-scratch cranberry sauce.
1/2 loaf of your favorite white Bread
1 cup all-purpose flour (you can also use gluten free flour)
1 cup of organic cornmeal
1/2 cup raw turbinado sugar
2 1/2 tsp baking powder
1 teaspoon salt
1 cup of whole milk (non-dairy milk works as well)
1/3 cup avocado oil (or neutral tasting oil)
1 pasture raised egg
1/2 tablespoon Poultry Seasoning
1 tablespoons Parsley
1/2 tablespoon Oregano
1/4 teaspoon Salt
1/8 teaspoon Pepper
Vegetables and proteins
1/8 cup Olive Oil
1/2 cup chopped Celery
1/2 cup chopped Onion
1/2 cup shredded Carrots
2-3 cloves Garlic, minced
1 1/2 cups Beef Broth
2 sausages (I used Sundried Tomato sausage but use whatever kind you like)
6 pieces of cooked bacon chopped
Preheat the oven to 375 degrees Fahrenheit.
1: Spray an 8x8 baking dish with cooking spray or use butter to
grease the pan.
Step 2: In a large bowl combine all dry ingredients for the cornbread.
Step 3: Add the egg, milk and oil; stir until just combined.
Step 4: Pour batter into the pan and bake for 25-30 minutes, or until toothpick inserted into the center comes out clean.
Step 5: Once both your breads are cooked cut them into one-inch pieces and leave them out and open overnight to dry.
Step 6: On the next day once your bread is stale preheat your oven to 350 degrees Fahrenheit.
Step 7: In a small bowl, mix up the poultry seasoning, parsley, oregano, salt, and pepper.
Step 8: Mix the seasoning blend in with your staled bread.
Step 9: Heat a large pot (big enough to stir in your stuffing) over medium high heat and add your oil and butter. Sauté the celery, onions, carrots, and garlic in the butter and olive oil until the onions begin to turn translucent.
Step 10: Add your cooked, chopped bacon and sausage and mix in with the sauteed vegetables.
Step 11: Mix the sauteed vegetables and meat with your seasoned bread.
Step 12: Add the beef broth. Do this slowly, mixing as you pour (don't add too much broth but just add enough to get everything wet and NOT soggy).
Step 13: Place your stuffing into a baking pan, cover tightly with foil and bake for 30 minutes.
Step 14: Remove the foil and bake for an additional 10 minutes.
Step 15: Enjoy.
Servings: Approximately 8
Fat 25 grams
Carbohydrates 63 grams
Fiber 4 grams
Sugar 18 grams
Protein 24 grams