8SAFE Herb Stuffing
Photo Nov 21, 3 23 17 PM.jpg


Talk about getting down to the wire!

It’s Thanksgiving Eve, and yes I realize that for some of you it’s too late to run around looking for ingredients to make this stuffing (no matter how good I promise you it is!) so I apologize for my timing. But for those of you who can venture out to your local health food store to find Sami’s Bakery Croutons — I promise you it’ll be worth it!

I’ve tried making this for several years now and something was always off. Either the flavor was a little off (trying to use using olive oil instead of real butter) and/or the consistency was gummy. But I finally figured it out! Using Earth Balance soy free butter solved the flavor issue (woo-hoo!!!) and then I fixed the gummy factor by using a 9x9 pan (or other shallow pan) so it can spread out and get crisp. Voila! Thanksgiving awesomeness was born.

Happy Turkey Day!

P.S. You may find yourself hiding, down-playing, or otherwise coveting your stuffing (like Gallum with that damn ring). It’s okay. Really. I give you full on permission to horde right along with me. ;)



8SAFE Herb Stuffing

The following recipe can easily be made 8SAFE by using ingredients that are free of gluten and the top eight food allergens.



Preheat oven to 350 degrees.

Melt the Earth balance soy free butter in a skillet over medium heat. Add onion and celery and cook until opaque. Turn off the heat and mix in the poultry seasoning, salt and pepper.

Empty the croutons into a large bowl and break up larger pieces until they’re all about the same size (about 1/2 inch).

Add the celery & onion mixture to the croutons and mix well.

Then mix in enough boiling water until moist but not gummy.

Place in a buttered 9x9 pan (use Earth Balance soy free butter) and cover tightly with aluminum foil. Cook 30 minutes. Then cook, uncovered, for and additional 15 to 25 minutes or until desired crust is achieved.

Serve hot with turkey, magic mashed potatoes, and 8SAFE gravy. :)


Photo Nov 21, 1 43 00 PM.jpg
Photo Nov 21, 3 26 14 PM.jpg