Organic Emily

Thanksgiving Stuffing with Sourdough Bread

Stuffing 3

I love this side for Thanksgiving or Christmas dinner because I cook it in the crock pot, making it an easy side to leave for the most part to do its thing. You can use french or sourdough bread. I like to use my sourdough bread recipe.  It isn’t Thanksgiving dinner until I start smelling the butter, veggies and sage sauteing together! Yum!


1 loaf of bread cubed into bite size pieces

2 onions diced

4 stalks of celery chopped

handful of fresh sage, chopped

1/2 cup butter

1/2 cup dried cranberries

Sea salt and pepper

In a large skillet saute the onions, celery and sage with the butter, salt and pepper, stirring occasionally until the onions become translucent.

stuffing 2

Add the cranberries and cook for another minute. Place the cubed bread into the slow cooker with the onion mixture.  Distribute 1/2 cup chicken stock over the bread and toss to coat.

stuffing 1

Cook on low for 5-6 hours stirring every hour to prevent any burning. If it dries out too much add a bit more chicken stock. Serve warm.

Emily Saddler

Emily is a Master Gardener, wife of a professional landscape contractor, homeschool mom of 7 awesome kids, yoga/pilates instructor, a clinical and master herbalist, licensed massage therapist and soon to be traditional naturopath. She is a very passionate advocate of organic home-grown food! Emily maintains a blog called “The Organic Suburban Farm Girl” where she shares gardening advice, delicious recipes made with fresh, organic ingredients, herbal and natural home care product recipes and loves teaching classes on gardening, plant identification and herbal remedy workshops. Check out the events and classes page for more info.

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