Suzy’s Holy Amazing Stuffing

Ingredients
3 gluten-free rolls, thawed, cubed, toasted (I always use “Against the Grain” brand)
2 tablespoons grape seed oil
2 garlic cloves, minced
½ pound sweet Italian pork sausage
½ pound ground beef
1 leek, thinly sliced (green and white parts)
2 Granny Smith apples, peeled and diced
2 celery ribs, diced
1 ½ cups Shitake mushrooms, chopped
1 cup dried cranberries (sulfite-free)
2 teaspoons fresh rosemary, minced
2 tablespoons fresh parsley, chopped
2 eggs, lightly beaten
1 cup chicken broth (make sure it’s MSG free, or just use water)
Salt and pepper to taste

Directions
Butter a casserole dish and preheat oven to 350 degrees.  Mix together the oil, garlic, and bread cubes , then heat in oven 15 minutes.  While that’s toasting, brown the sausage and ground beef in the skillet and add the leek, apples, celery, rosemary, and parsley. Salt and pepper to taste. In a separate bowl, whisk the eggs and combine with chicken broth. Pour the egg mixture into the bowl with the stuffing and gently stir it all together. Then pour into the baking dish. I bake mine for 45 minutes covered, then remove the cover, butter the top and cook 10 minutes more.  I usually put them in little individual round casserole dishes with cute lids for show. Forget presentation, the flavor is great. Holy amazing, trust me!

If you would like more your own copy of my FREE ebook with more recipes to help you eat for the seasons, I have one for autumn.  You can CLICK HERE to download “21 Delicious Fall Recipes.”

Since many of you have met my silly husband I should tell you what he said about my stuffing. He said to me last night, “Suzy I love this stuffing, I’m so glad you’re publishing the recipe for all your fans! The stuffing is so good they have no idea… I could eat your stuffing every day… I could be dropped off on “Naked & Afraid” with nothing more than your stuffing and I’d survive to extraction… it’s like a sub that’s already been chewed.” 

😉 Yep, true story! That’s my man… lol

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2016-12-19T06:00:48+00:00