Thanksgiving Staple
It is on everyone’s table at Thanksgiving, but if it comes in a pre-packaged bag or container, it might not be what you want to be eating.
Especially if the label looks like this:
Enriched Wheat Flour (Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate [Vitamin B1], Riboflavin [Vitamin B2], Folic Acid), High Fructose Corn Syrup, Onions (Dried), Salt, Contains Less than 2% of Partially Hydrogenated Soybean and/or Cottonseed Oil, Hydrolyzed Soy Protein, Cooked Chicken and Chicken Broth, Yeast…
Try making your own stuffing on Thanksgiving. It is simple, more flavorful and does not have all of those preservatives that coat your tastebuds with a film and leave you with a chemical aftertaste.
1/2 cup celery, diced small
1/2 cup carrots, diced small
1/3 cup onions, diced small
8 T organic butter
12 cups dry whole-grain bread, torn into bite-sized pieces
½ tsp black pepper
1 tsp sage
1 tsp rosemary
1 1/2 cups low sodium chicken broth
DIRECTIONS:
Preheat oven to 375 degrees
Spray a 9×13 baking dish with cooking spray.
Sauté vegetables in butter until onion is transparent.
In a large mixing bowl, mix bread, cooked vegetables, and seasonings.
Add the chicken broth slowly to the bread, tossing until evenly and thoroughly moist.
Place mixture in the prepared baking dish and bake until thoroughly heated and lightly browned; about 30 minutes.
TIP: Use a whole grain loaf from the bakery, ciabatta bread (or a GF option if necessary) and tear into bite-sized pieces.