It’s here! With Thanksgiving only a couple days a way, I thought I’d share one of our most festive recipes while you’re prepping your dishes. This turmeric stuffing is a healthy and delicious version of everyone’s Thanksgiving favorite! The turmeric bread can be used as sandwich bread or toast for those leftovers as well! Happy Thanksgiving from Sweet Laurel!
1 loaf turmeric bread or other grain free \ gluten free bread
2 tablespoons avocado oil or grass fed butter
2 red bell peppers
2 cups chopped celery
2 medium onions, chopped
3 sprigs fresh thyme, stems removed and chopped
2 sprigs fresh rosemary, stems removed and chopped
1 teaspoon Himalayan pink salt
Optional – ground turkey or beef
Cut turmeric bread into one inch cubes. Set aside.
Chop celery and onions. In a large cast iron pot, heat oil or grass fed butter. Add onions and celery and gently sauté until golden brown.
Heat oven to 400 degrees. Prepare baking sheet by lining with parchment paper. Cut bell peppers in half, remove seeds, then cut in half again, and place on baking sheet. Roast bell peppers for 20-25 minutes. Once bell peppers are finished, tent under a bowl and let sit for 20 minutes. After 20 minutes, lift tent and then remove the skins of the bell pepper, they should slip right off.
Chop the bell peppers into 1 inch squares and add to the onion and celery mixture. Add salt, thyme leaves, and chopped rosemary. Add cut turmeric bread squares and egg, then stir until completely mixed.* Pour into a casserole and bake covered for 20 minutes at 350, then uncovered for 10 minutes. Enjoy!
*Optional – you can add cooked ground turkey or beef at this step.