This stuffing recipe is the perfect complement to a holiday meal. It’s always the first thing to go with barely enough leftovers to make a second meal. One teenager, at our house as a guest, who the Standard American Diet said, “This is the best stuffing I have ever eaten!”

Prepare a loaf of bread two days before this dish is to be eaten. The bread needs to dry into breadcrumbs. 


When the time comes first heat up the vegetables in a deep dutch oven pot for a few minutes so the celery and onions are soft, not mushy, just enough so they are slightly crunchy.


In a deep dutch oven pot add half a block of Kerrygold butter, half a quart of meat stock, and vegetables.

Stir together lightly and quickly. Cover with a tight fitting lid, turn off the heat and let sit for 10 minutes. Gently stir one more time and serve while hot.


This is a traditional stuffing recipe.

A traditional bowl of stuffing that will be the dish that disappears first.
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  1. One loaf of bread, cut and dried into cubes, recipe for bread is first.
Recipe for bread
  1. 3/4 cup filtered water
  2. 1/2 cup cold yogurt, kefir or sour cream (preferably home brewed)
  3. 1/4 cup Organic Valley Pastured butter or Kerrygold butter (4-5 tablespoons)
  4. 1/4 cup local honey
  5. 2 pastured eggs
  6. 1 teaspoon bread yeast (optional - if on GAPS use baking soda)
  7. 3.5 cups fresh ground Einkhorn wheat berries (properly soaked and sprouted optional -if GAPS use almond flour)
  8. dash of salt.
for the rest of the stuffing
  1. 1/4 cup Organic Valley Pastured butter or Kerrygold butter (4-5 tablespoons)
  2. half quart meat stock
  3. two medium organic onions, chopped
  4. 3-4 stalks organic celery, chopped
  5. salt and pepper to taste
  1. Prepare bread in bread machine 1-2 days before serving. After cooked and cooled cut the bread into breadcrumb sized pieces and put in the dehydrator to dry thoroughly. The temperature doesn't really matter because the enzymes have already been altered from cooking the bread; the higher the temperature, the faster the bread crumbs die. If you are using fresh ground wheat berries it is of utmost importance that you eat the bread within 72 hours of grinding the wheat. See note below. Be sure the pieces are small enough. If you do not have a dehydrator spread crumbs on a cookie sheet in the oven on 200 degrees.
  2. Add butter, meat stock, onions and celery to a large dutch oven pot with a lid. Heat on medium just until onions and celery is cooked but not mushy. Optimally there should be some crunch left in the vegetables. Add the bread crumbs and gently stir so bread crumbs are coated with butter, onions and celery. Be quick yet gentle. Cover with a light fitting lid and turn off the heat to the pan. Let sit for 10 minutes. Gently stir again and serve while hot.
  1. After wheat berries are ground they begin loosing nutrients. The further away from the grind date the more nutrients are lost to the point where there will not only be no nutrients in the wheat but the old wheat will strip nutrients from your body, especially B12.
Nourishing Plot



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