If you are just joining in with Thanksgiving for 6 Under $60 – be sure to check out the menu and the shopping list so you can follow along easily.
I never liked stuffing as a kid, now whenever I so much as think of stuffing, I get an immediate craving for it. I think it has to do with associating the taste with good memories as a kid, my grandma, and all those other cozy feelings. For me, it is the top tier comfort food. Even though this is not grandma’s recipe and I’ve adapted it quite a bit – I still get flooded by those same great memories.
Start stuffing prep no more than three days before your actual meal. You can also do it day-of, but I’m trying to save you some time so you can enjoy the actual day with your family 
Sage Whole Grain Stuffing
Prep Time: 5 min Cook Time: 5 min Serves: 8 lb Turkey (easily double this recipe for a larger turkey)
Ingredients:
8.5 oz Mini Loaf Whole Grain Bread
1 tsp Sage
1 tsp Italian Seasoning (like this one from Market Spice)
1 tsp Marjoram
1/2 Stick of Butter (1/4 cup), melted
salt and pepper
3/4 Cup Tart Apple (roughly one small apple), chopped
2/4 Cup Celery, chopped
1/2 Cup Carrot, chopped
2 Cloves of Garlic, minced (not the entire bulb – just two cloves)
1/2 Sweet Onion, chopped
Method:
Slice bread as usual.
Cut the slices into chunks like large croutons.
In a bowl, combine the bread, melted butter and herbs.
Stir lightly until seasoning is well dispersed.
Place the bread chunks of a foil-lined cookie sheet.
Broil for about 5-7 min until golden and crispy.
You will want to lightly cover these with saran wrap and leave out at room temperature. The goal is to get those bad boys really dried out before we used them in our stuffing. If you don’t feel like doing this ahead of time, that’s fine. And if you really want to cut out this step altogether, you can just pick up a bag of those little dried bread cubes at the grocery store. We’ll be finishing out the stuffing recipe just before we put our turkey in the oven.
start with whole grain bread.
Add butter and seasonings.
Spread over a foil-lined cookie sheet.
Sprinkle with salt and ground pepper before you broil.
I also prepped the veggies and fruit for the stuffing – then put in a plastic baggie to store until we stuff the turkey.
