Seriously Good Sourdough + Bone Broth Stuffing

serves 8

ingredients:

• 2 large loafs of organic sourdough bread (each slice toasted) and chopped into 1 inch cubes

• 1 large sweet white onion, finely chopped

• 2 large shallots

• 5 cloves garlic, finely diced

• 1 large heads of celery

• 6 sticks of salted grassfed butter

  • note: i use a lot of butter… makes this stuffing seriously good.

• 3 large pasture raised eggs

• herbs (fresh are key! however, you can absolutely use dried if needed)

  • 3 tbsp finely chopped sage

  • 3 tbsp finely chopped thyme

  • 2 tbsp finely chopped rosemary

• 6 cups (carton and a half) kettle & fire chicken broth (or homemade!)

• 2 tbsp sea salt (Redmonds is my go-to!)

• generous amount of freshly ground pepper

Why sourdough?

Fermenting grains not only enhances their nutritional value but also makes them easier to digest. The fermentation process increases the bioavailability of the nutrients naturally present in grains, allowing your body to absorb them more effectively. Many individuals who struggle with gluten intolerance find they can tolerate sourdough.

directions:

• begin by cutting the sourdough slices into 1 inch cubes. slightly toast all slices of the sourdough bread on a stainless steel or glass sheet pan.

• combine all butter, shallots, and onion in a large sauce pan. melt the butter (without burning!) and sweat and soften the shallots in the butter.

• add the herbs, sea salt and pepper to the pan and simmer on low heat for 5 more minutes, allowing the flavors to come together. take off the heat and allow to cool for 5-10 minutes.

• whisk together 3 eggs in a small bowl. whisk in the broth.

• put the bread cubes in a very large bowl and combine all ingredients. mix together! i prefer to use my hands for this part.

• stuff your turkey with as much stuffing as you can and use twine to sew the turkey skin together to prevent the stuffing from coming out as it cooks in the oven. put the leftover stuffing in a separate dutch oven or casserole pan with a lid and bake at 350 for 1 hour.

• serve with homemade gravy, crema mash and your turkey!

~enjoy!