My husband is OBSESSED with Stuffing! The boxes stuffing mix is incredible and we love it but now that we’re getting older, it’s time to watch that blood sugar and the box mix is fullllll of a ton of sodium!

So that gave me an opportunity to go back to basics and try a new stuffing recipe! You can pretty much use any bread you want, I used some multi grain and sour dough I had leftover for this recipe.

You can cut the cubes of bread and leave out on a baking sheet overnight to get harder, or you can do what I do cuz I never remember to do that and toast them in the oven on 300°F for about a half hour, stirring and flipping at least once.

Spoiler alert, my husband loved these! The first words out of his mouth were ‘oh yeah, we’re making these again!

Ingredients:

• 1 red onion, chopped
• 5 stalks celery, chopped
• 1/4 c butter
• 2-3 tbsp fresh chopped rosemary, sage and thyme
• 1 egg
• 1 1/2 c unsalted vegetable broth
• 1 tsp each garlic powder, onion powder and black pepper
• 10 cups dried bread cubes
• 1/2 c each dried cranberries and chopped pecans

Directions:

1. Preheat oven to 385°F
2. Sauté onion and celery in butter on the stove, then add the fresh herbs in the last minute
3. In a small bowl, whisk together the egg, vegetable broth and seasonings
4. In a large bowl, add the dried bread cubes, the cooked veg, pecans, cranberries and the eggy broth, mix together
5. Grease a 12 inch muffin tin and pile in the stuffing mix and smoosh just a bit so it binds and you can pile it up, then bake 35-40 minutes or until golden brown and set
6. Cool before removing!
7. Enjoy!