This is the best stuffing recipe ever! I don’t even like stuffing, and I love this stuff. I know tastes differ, but everyone who has tried this has fallen in love with it. In fact, this stuffing was the cause of the first argument I had with my husband (then fiancée)!
We went gone to our friend’s house for Thanksgiving. My friend made stuffing, which I was reticent to try as I’d never had stuffing I’d enjoyed. Soggy bread isn’t my thang.
But out of politeness I ate some, and then ate more, and a little bit more, and then I offered to take some home so she didn’t have so many leftovers in her fridge. Very selfless, I know.
We have kind of a rule in our house that leftovers in the fridge are free game—nobody calls dibs. In fact, I usually encourage my husband to eat them, as it helps me be a little more circumspect in my diet.
Well, he did his husbandly duty of eating all the stuffing leftovers before I could have any, and I was decently upset about it. It was at that point that I realized I needed to get the recipe.
My friend was generous enough to share her mother’s recipe and it has been a staple in our house for every Thanksgiving and every
Christmas since. And I make a TON of it so that we have leftovers in the freezer for months. I actually think it may be my husband’s favorite part of the holiday season—unlimited stuffing.
I normally encourage people to tweak recipes to their tastes, but the first time you make this, stick to the recipe. It’s delicious and I don’t think you’ll want to deviate from it.
If you’re gluten free, please make sure you’re using gluten free ingredients! If you’re using an oat based bread (which is what I usually do), make sure it’s made from purity protocol oats.
Dairy Free Stuffing
- 1/2 Lb Ghee
- 1 Onion (chopped)
- 1 Cup Celery (chopped)
- 3 1/2 Cups Chicken Stock
- 1 Lb Dry Bread Cubes
- 3 Tbsp Sage (fresh, cut into small pieces)
- 1 tsp Salt
- 1 tsp Pepper
Preheat oven to 400 degrees.
Grease 9x13 pan.
Find a large pot.
In pot, sauté onion and celery in ghee until tender, but not browned.
Stir in liquid and add salt, pepper, and sage.
Add bread crumbs. Mix until bread has soaked up moisture.
Transfer mixture into greased pan and cook for 20 min at 400.
Dish will retain heat for quite a while. If serving immediately, protect any table surfaces with trivets or potholders.
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