As promised, here is my stuffing recipe from Thanksgiving. It would be an awesome addition to any holiday feast. We did our bird un-stuffed, but you could use this for a stuffed Turkey as well!
- 1 loaf of gluten free bread, cubed
- 2 T olive oil
- 3-4 stalks celery
- ½ large white onion
- Fresh herbs (I used rosemary, thyme and sage; about a tablespoon of each)
- Salt and pepper
- 1 cup chicken broth
- 4 T grass-fed butter, cubed
Preheat oven to 350 degrees. In a dutch oven (or a pan that can transfer to the oven) sweat your veggies in the olive oil until they become translucent. Toss in your bread and herbs until evenly coated with oil and seasonings. Pour chicken broth over top and sprinkle on your cubed butter. Bake for 30 minutes, or until the top is nice and golden brown.
But if you do, go do this workout:
3 Sets Each
Bicep 10’s (30 total reps, first ten is only to the middle, second ten is middle up, last 10 is the complete movement.) (10/10/10)
Boxed Crab (this is basically a lateral step up holding dumbbells at your shoulders as though you were going to do a shoulder press and staying in a bent leg position the whole time.) (10)
KB Snatch (15)
KB Swing (15)