Thanksgiving is one of those times when the kitchen feels alive. The smell of herbs, the warmth of the oven, and the clatter of serving dishes remind us that food connects us to something deeper than just a meal. Many traditional stuffing recipes use processed bread or boxed mixes that contain preservatives, seed oils, and additives that don’t belong on a real food table. This year, try a version made from real ingredients that nourish your body and fill your home with comforting aromas.

Sourdough bread brings a tangy depth of flavor and added gut-friendly benefits thanks to natural fermentation. Paired with fresh herbs and mineral-rich bone broth, this stuffing offers the nostalgic taste everyone loves with a healthier twist. It’s the perfect side dish to sit next to your pastured turkey and roasted vegetables.

Ingredients:

• 1 loaf homemade or high-quality sourdough bread, cubed
• 1 large onion, diced
• 2 cups diced celery
• 3 tablespoons grass-fed butter or ghee
• 2 cups chicken or bone broth
• 2 eggs, whisked
• 1 teaspoon sea salt
• ½ teaspoon black pepper
• 1 tablespoon fresh sage, chopped
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh rosemary, chopped

Instructions:

1. Preheat oven to 350°F (175°C). Grease a glass or ceramic baking dish.
2. Spread cubed sourdough on a baking sheet and toast for about 10 minutes until lightly crisp.
3. In a skillet, sauté onion and celery in butter or ghee until softened and fragrant.
4. In a large bowl, combine toasted sourdough, sautéed vegetables, salt, pepper, sage, thyme, and rosemary.
5. Add whisked eggs and chicken or bone broth, tossing gently until the bread is evenly coated.
6. Transfer the mixture to the prepared baking dish and bake for 30 to 35 minutes, until the top is golden and slightly crisp.

Serve warm and enjoy knowing every bite supports your health while bringing the comfort of tradition to your table.