Freshly Milled Thanksgiving Sourdough Stuffing

Ingredients

• 1 loaf freshly milled sourdough sandwich bread 🍞

• 2 cups organic yellow onion, diced 🧅

• 2 cups celery, diced 🥬

• 3/4 cup grass-fed butter 🧈

• 2 tablespoons fresh chopped organic rosemary 🌿

• 1/2 cup fresh chopped organic flat parsley 🌿

• 1 tablespoon fresh chopped organic sage 🌿

• 1 tablespoon fresh chopped organic thyme 🌿

• 2 cups homemade beef stock 🥣

• 3 pastured eggs 🥚

• 2 teaspoons mineral salt 🧂

Instructions

1. Preheat oven to 200°F. Prepare bread pieces by removing the crust from the sandwich bread, then cutting into 1 to 2 inch pieces. Place on a baking sheet lined with parchment paper. Bake in the oven for 1 hour. Remove and let cool. This step can be done days in advance.

2. Preheat oven to 375°F.

3. In a small pan, melt butter on medium heat. Add onion and saute until slightly translucent. Add celery and cook for another 3 to 4 minutes, stirring in herbs halfway. Remove from heat.

4. In a large mixing bowl, combine dried bread pieces and sauteed vegetable mixture. Slowly add 1 cup beef stock, allowing the bread to soak it up evenly.

5. In a separate bowl, whisk eggs, then add remaining 1 cup beef stock and salt. Mix well until combined. Slowly pour this mixture over the bread and vegetable mixture and gently fold until all liquid has been absorbed.

6. Pour stuffing into a well-buttered 9x13 baking dish and cover with tinfoil. Bake for 45 minutes until the sides start to brown. Remove tinfoil and bake for another 10 to 15 minutes until top is golden brown. Remove from oven and enjoy.