Tuesday, October 20, 2015

Grainless Turkey Stuffing

Finding an organic turkey in your regular grocery store is getting easier all the time.  Stuffing the turkey seems to be the problem for most Advanced Plan eaters. I hope this recipe helps you, whether you've prepared multiple turkeys over the years, or if you've never been the chef for a festive holiday dinner before.

I know this looks like a lot of ingredients and a ton of preparation,  but it really is a matter of chop,  sauté,  season,  and stuff!  When you've done it once,  you'll be amazed at how easy it is.  Read the recipe through,  chop everything,  and have it all at your fingertips before you begin,  and you'll find it a breeze.


1 to 2 cups each (depending on the size of your turkey) :
Chopped organic celery
Chopped (preferably organic) cooking onions
2 cloves minced garlic (optional)

3 to 5 cups (again depending on the size of your turkey) bite sized cubed pieces of Grainless Rolls.  (I usually cut up 5 or 6 rolls.)

2 - 3 tablespoons grass fed butter
2 - 3 tablespoons olive oil

2 to 3 organic free run large or extra large eggs
1/2 cup grass fed butter

Seasonings to taste

(If you love thyme, add thyme.
If you love rosemary, add rosemary.)


First, gently melt and then cool the 1/2 cup of butter and set it aside.

Gently melt the  2 - 3 tablespoons of butter and olive oil in your largest sauté pan.  Add the celery, onion and garlic, and lightly sauté over medium heat until they just begin to sweat.  (The celery will become a brighter green.)  Understand that the stuffing ingredients will fully cook when you roast your turkey,  so don't worry. . . Enjoy!

Add the cubed grainless rolls to the vegetable mixture and stir in to combine.

In a small bowl,  slightly whisk the eggs.  Add the eggs to the melted and cooled butter and whisk until combined. 

Pour the butter and egg mixture over the cubed bread and vegetable mixture.  Toss over low heat until everything is combined and the egg mixture is heated through.

Add your spices.  I use salt and pepper to taste, a healthy tablespoon full of dried sage,  and about the same amount of fresh,  finely chopped parsley.  (You could use dried. . . If you do,  use less.)  Again,  the amount you use is largely dependant on the size of your turkey and the amount of your stuffing. Stir to distribute the spices and TASTE.  Adjust seasoning to suit your taste.

At this point your stuffing is ready to go into the turkey.  If you are not roasting the turkey immediately,  DO NOT put it into the bird.  You can,  however,  make this stuffing the day or night before and refrigerate it until you stuff and roast the turkey on the big day.  Stuff both the neck cavity and the large inner cavity of a rinsed,  patted dry  organic turkey.

Happy Holidays!