Home Made Stuffing From Scratch


The first part of this recipe is borrowed.  Have to give respect where it is due, and the white bread recipe is delicious and a perfect complement to my stuffing recipe.

White bread (You only need Half of loaf from the white bread recipe below)

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

2 tablespoons Butter
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


Prepare the White bread and set aside (or use store purchased white bread). Remember that this recipe only needs half of the white bread you are about to bake. Save the other half for whatever you like or double the stuffing recipe to use the full loaf. Move on to make the cornbread.

Preheat the oven to 375 degrees Fahrenheit.

Step 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

Calories 575

Fat 25 grams

Carbohydrates 63 grams

Fiber 4 grams

Sugar 18 grams

Protein 24 grams