I’ve always been a huge fan of stuffing….and when I say stuffing I don’t mean just any stuffing, I’m talking about Stove Top! Stove Top moves out of the way, there’s a new stuffing in town, it’s Traditional Homemade Stuffing, and it is amazing!
When I was pregnant with my first, I would always be sure to have a box or two of Stove Top in my cabinet. If I got a hankering for it, I would pop it into the microwave and eat it for lunch. It was delicious, you know, in the Raman Noodle sort of way….salty and flavored with all the right chemicals.
Anyway, while I wouldn’t have thought to flip the box over to see what was in it, these days I check EVERYTHING!
Well, I checked out the Turkey stuffing, given Thanksgiving is right around the corner. The front of the box assured me that it was made with REAL turkey broth, oh good, I was relieved….then I flipped the box over and wow, the twenty-some ingredients on the back was enough to make everyone feel horrible for the Holiday. Some of the highlights of this ingredient list were:
What’s in a lot of store-bought stuffing?
- High Fructose Corn syrup- linked to diabetes, obesity, tooth decay, and poor immunity
- Hydrolyzed soy protein-Hidden form of MSG
- Partially Hydrogenated soybean or cottonseed oil-bad for heart health, inflammation, GMO
- BHA & BHT-Increases hyperactivity in children, may contribute to cancer or tumors, affect the neurological systems of the brain. (beware this is also in a lot of cereals)
I couldn’t feed this to my family, I wouldn’t feed this to my cat. (which I have some things against…. so that’s saying something)
It’s insane what they put in our food! I realize it takes a little more effort to make it, but it’s worth eliminating all the junk!
For other Thanksgiving, recipes check out Brussels Sprouts with Brown Butter!
Traditional Homemade Stuffing
- 8-10 cups of bread crumbs or 1 loaf bread like French bread cut into cubes
- 6 Tbsp butter
- 1 medium yellow onion chopped
- 2 large celery stalks chopped
- 1/4 cup sage leaves chopped
- 1/4 cup fresh parsley chopped
- 1 tbsp fresh thyme chopped
- 1 tsp sea salt or pink salt
- 1/2 tsp black pepper
- 1 1/2- 2 cups chicken broth
- 1 egg beaten
- If using fresh bread cut bread up into small cubes and let dry overnight or place on a cookie sheet in oven on lowest setting until completely dried out and hard. (I recommend doing this to eliminate the extra ingredients in store-bought)
- Preheat oven to 375
- In a large skillet over medium heat melt butter
- Add chopped onion and celery, and season with salt and pepper
- Cook until onion is translucent.
- Turn heat off and stir in fresh herbs and bread crumbs.
- Stir well
- Add chicken stock starting with a cup and adding a half cup more at a time until you get the wetness you want (some people like a more dry stuffing while others wetter)
- Taste and add more salt if needed.
- Pour in the well-beaten egg and mix in.
- Pour stuffing into a casserole dish and bake for about a half hour or until golden brown on top.