Thanksgiving Herb and Nut Stuffing

Updated: Apr 6


1 ½ loaves good quality sourdough bread

1 ½ loaves good quality wheat bread

2 medium-sized white onions

6 ribs of celery

1 cup chopped Italian parsley

½ cup chopped fresh sage

1 cup premium olive oil

1 quart plus chicken or veggie stock

2 tablespoons SSQ Free Range Poultry Mix

1 teaspoon salt (or more if you like it saltier)

1cup chopped and toasted pecans

1 teaspoon ground pepper (I like to use rainbow peppercorns)


  1. Tare bread info small bite-sized pieces

  2. Chop celery, and onion into a small dice

  3. Mince parsley and sage

  4. Add bread, veggies, herbs, olive oil, toasted nuts, spices, and salt and pepper together in a big bowl and thoroughly combine

  5. Start adding stock to the mixture and combine until the bread has absorbed enough to have a squishy texture

  6. Use your hands squeeze stuffing to make sure stuffing has enough stock

  7. Stuffing should be moist but not liquid

  8. Put stuffing into a greased baking pan- 1-2 baking dishes if needed

  9. Heat oven to 350

  10. Cover and cook for 40 minutes

  11. Uncover and cook for an additional 15-20 minutes or until the top is toasty

Note: Please feel free to use your favorite nuts. You can add apples or sausage if you want or substitute part of the bread for cornbread.

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