There are TWO ways to make this stuffing—with the meat or without the meat. Both versions are delicious.
Ingredients
3 brioche bread rolls, cubed
4 slices of your favorite bread (I use sourdough or Asiago cheese bread—something firmer and not mushy)
3 TBSP grapeseed or tea seed oil
4–5 garlic cloves, minced
1 leek or 4 green onions, thinly sliced (white and green parts)
3 Granny Smith apples, peeled and diced
4 celery ribs, diced
1 ½ cups Shiitake or Portabella mushrooms, chopped
1 cup dried cranberries (sulfite-free)
2 TEA fresh rosemary, minced
2 TBSP fresh sage, chopped
2 TBSP fresh parsley, chopped
3 eggs, lightly beaten
1/2 cup turkey broth (or water if you prefer)
OPTIONAL MEAT: ½ pound sweet Italian pork sausage or ground beef
Salt and pepper to taste
Directions (WITH Meat)
Butter a casserole dish and preheat your oven to 350°F.
In a mixing bowl, combine the oil, garlic, and all the bread cubes, then spread them in the casserole dish. Toast in the oven for 15 minutes.
While the bread is toasting, brown the sausage or ground beef in a skillet. Add the leek, apples, celery, mushrooms, rosemary, sage, and parsley. Season with salt and pepper to taste.
In a separate bowl, whisk the eggs and broth together. Pour this mixture over the toasted bread cubes, then gently fold in the meat-and-vegetable mixture. Transfer everything back into the casserole dish.
I usually dot the top with thin slices of butter so it browns beautifully. Bake for 45 to 60 minutes, depending on how golden you like the top.
You can bake this in one large casserole dish or in adorable individual-sized dishes (extra cute if they have lids). Presentation aside, the flavor is holy amazing, trust me.
Directions (WITHOUT Meat)
Simply omit the meat and add a bit more bread, plus extra mushrooms and onions for texture. The flavor is still incredible, this stuffing works beautifully either way.
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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Suzy Cohen, has been a licensed pharmacist for over 30 years and believes the best approach to chronic illness is a combination of natural medicine and conventional. She founded her own dietary supplement company specializing in custom-formulas, some of which have patents. With a special focus on functional medicine, thyroid health and drug nutrient depletion, Suzy is the author of several related books including Thyroid Healthy, Drug Muggers, Diabetes Without Drugs, and a nationally syndicated column.
