Trying to minimize eating processed foods during the holidays can be tough, but since we spend so much time in the kitchen prepping for Thanksgiving, I encourage you to make as much of the meal as possible!
- 1 loaf Ezekiel or Udi’s bread, thawed and broken into bite-sized cubes
- ½ Tsp. dried Thyme
- ½ Tsp. dried Rosemary
- 2 Tsp. dried Sage
- 1 Tsp. Black Pepper
- 1 ½ Tbsp. unsalted Butter
- 1 ½ Tbsp. Olive Oil
- 1 large Onion, chopped
- 2 cloves Garlic, minced
- 5 Celery stalks, including leaves, thinly sliced
- ½ cup dried Apricots, chopped
- 10 baby Onions, peeled and quartered
- ¾ cup fresh Parsley, chopped
- 1 cup low-sodium Chicken Broth
- Cheesecloth
- Preheat oven to 325 degrees.
- Place bread cubes in a large bowl. Mix in the thyme, rosemary, sage and pepper.<
- Melt butter and olive oil in a large pan on medium heat. Add onions and garlic and sauté for 2 minutes. Add sliced celery, stirring often. Cook for about 5 minutes.
- Stir the onion mixture into the bowl containing the bread. Add the apricots, baby onions and parsley. Stir in the chicken broth.
- Spoon about half of the uncooked stuffing onto a large square of cheesecloth. Gather the corners of the square and push the stuffing into the cavity of your uncooked turkey. Leave enough space for the stuffing to expand inside of the bird. (Note: This will make it pretty moist so you can also bake it first and add in later).
- Place any remaining stuffing in a casserole dish and cover loosely with tin foil. Bake stuffing for 30 minutes, remove the foil and stir thoroughly. Bake for another 30 minutes uncovered.
- When the turkey is finished roasting, you can remove the stuffing by pulling out the cheesecloth. Spoon the stuffing out of the cheesecloth into a serving dish.
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