Classic Herb Stuffing Recipe
- ½ cup Coco Treasure Organic Coconut Oil
- ½ cup butter 1 stick
- 1 cup chopped celery
- 1 cup chopped carrot
- 1 cup chopped yellow onion
- 1 cup finely chopped kale
- 1 teaspoon dried thyme leaves
- 2 teaspoons poultry seasoning
- 1 teaspoon dried powdered sage
- 1 teaspoon minced dried rosemary
- 2 teaspoons fine sea salt
- ½ teaspoon black pepper
- 12 cups unseasoned bread cubes
- 4 cups chicken broth
Place the coconut oil, butter and vegetables into a large saucepan with 2 cups of chicken broth. Add water if needed to cover vegetables. Bring to a boil then turn heat to low. Simmer for 10 minutes or until vegetables begin to soften. Remove the pan from heat and allow to cool.
Pour bread cubes into a large bowl and toss with seasonings. Add the vegetable mixture and stir well so the bread can absorb the liquid evenly. Add remaining chicken broth ½ cup at a time until dressing is moist but not soaked. Taste and adjust seasonings if needed. If unsure of the right consistency, err on the side of being too dry. Reserve any remaining broth, you can always add more liquid as the dressing cooks.*
Grease a 13×9 baking dish with coconut oil. Spoon the mixture into the pan. Bake for 35 minutes in a preheated 375-degree oven until it’s heated throughout and begins to get slightly brown and crisp on the top.
If you prefer to cook your dressing inside the turkey—true “stuffing”—be sure to follow the food safety guidelines offered by the USDA to avoid any food-related illnesses.
You can easily make this herb stuffing recipe gluten-free by using gluten-free bread cubes. Check the label on store-bought broth, some may contain gluten.
*About twenty minutes into the cooking time take a small sample from the outer edge of the dish (the center will stay moister than the edges). If the dressing seems too dry, drizzle more chicken broth over the top and continue cooking as directed.