My family stuffing recipe wasn’t too exciting, and since my mom always cooked it inside the turkey it tended to be gooey. I’ve been making a version of this recipe since 1989. It has that necessary celery flavor, but has so many other things going for it. Perfect for vegetarians who might be joining you for a holiday meal. This can be vegan if you use vegetable broth and check the bread ingredients. I have made this with fresh herbs and actually like it better with dried herbs, probably because it tastes more like my mom’s that way. The original recipe was by Christine Koury—now food editor for Redbook and Woman’s World magazine.
The renovation: I omitted the butter and sausage back then. Since then, I’ve gone through a variety of bread types. If you can eat gluten, use a good quality crusty artisan bread. For GF folks, use Udi’s or Rudi’s whole grain bread (shown here). You can also make a pan of my gluten-free cornbread for this stuffing instead.
vegan, gluten-free, reduced-sugar diets, migraine diet with noted modifications