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I call it stuffing whether or not I stuff it in my turkey. Some folks call that dressing. Dressing is what I put on a salad. So stuffing is the bready, buttery goodness that makes me feel like it’s Thanksgiving. It also makes my tummy incredibly happy.
Personal secret I will share….I was a carb junky pre THM. My thanksgiving plate consisted of lots of carbs. The perfect plate had mashed potatoes, stuffing, cranberry sauce, gravy and a nice fluffy roll. No turkey. That was a waste of precious tummy space for more carbs. Ugh….it makes me a little nauseous now to even think about the overload. Carb coma for sure.
Today it is MUCH different! I now enjoy some chicken breast (since turkey tends to give me sinus issues, weirdest reaction ever), I make a low carb cranberry sauce and this will be my first year to have an on plan stuffing! I am SO excited! Of course, it meant a huge sacrifice for me, I had to make a trial batch so I could share this with you before thanksgiving. Oh the struggles of blogging….(although sometimes the struggle is real when I mess up, lol)
This is a very basic recipe, you can jazz this baby up with some chicken or beef sausage, more herbs and spices etc. I like the basic simple kind of stuffing. It’s what I grew up with…it tastes like Thanksgiving to me. Oh, and theres a good amount of butter…which makes this not dairy free…sorry folks if you are looking for that sub, perhaps refined coconut oil and some butter flavor?
Now, I also must say, it is HARD for this very amateur blogger/photographer to get a good picture of stuffing that doesn’t resemble something like kibble. Sorry about that, you will just have to trust me, besides, stuffing isnt really pretty anyway, right? RIGHT!
On to the recipe!!
First you need to make a batch of Just Like Grandmas Rolls
Now, after they have completely cooled, or maybe even make the rolls the day before, chop them up into cubes as best you can. Place them on a baking sheet and broil for between 8-12 minutes until they are pretty much dry.
Basic Holiday Stuffing:
1/2-3/4 cup butter (you decide how buttery you would like this to be)
1 onion chopped
4 celery stocks chopped
2 teaspoons poultry seasoning
3 teaspoons rubbed sage
1 teaspoon thyme
salt and pepper to taste
approx 1-2 cups chicken broth (this can vary depending on how dry or moist you like your stuffing)
Preheat oven to 350 degrees. In a dutch oven melt that beautiful butter. Saute your onions and celery until soft. Add in your seasonings, including salt and pepper. Stir in your dry “bread” cubes and coat them well with that seasoned buttery goodness.
Begin to add your broth, mix well, continue to add and mix until you have achieved the desired texture.
I know some folks like theirs quite soft, others like a little more texture, like me. So I have left you some variables here to play with, enjoy the art of making a wonderful stuffing!!
Pour your stuffing into a baking pan or just bake in your dutch oven if it is oven safe. Bake in a 350 degree oven for 30-45 minutes. Oh the smells are heavenly!
Happy Thanksgiving! I will share my cranberry sauce recipe with you early this week!!
With Joy ~ Tina