Thanks for giving me so much support (and bread)

It’s my favorite meal of the year… Thanksgiving. I give thanks to all of you, my amazing family… and of course all of the stuffing you can eat. We usually listen to Christmas music while preparing a big dinner for our family, but this time it’s just going to be myself, my husband and our daughter. So that means no turkey this year. They are doing a pastured ham, I am just doing without since I’m not eating meat anymore. Our Menu is as follows:

Maple Baked Pastured Ham
Thyme Artisan Stuffing
Cranberry-Pear Compote
Peas with Caramelized Onions and Thyme
Maple Braised Carrots
Garlic Mashed Potatoes
Sauteed Mushrooms
Sprouted Whole Wheat Olive Oil Biscuits (Yeast Free)
Tossed Green Salad

And for dessert we have amazing Vegan Chocolate Cupcakes with Cranberry Frosting. MMMMMmmmmmmmmm… I will have to roll myself out of bed to do TurboFire in the morning – but today is about memories and so worth it! Here is my favorite recipe of the meal… my stuffing:

Thyme Artisan Stuffing


  • 1 lb (500 g) diced day-old dense rye sourdough bread
  • 4 cups (1 L) coarsely diced or crumbled day-old artisan breads (I like using sorghum and millet bread)
  • 2 – 3 tbsp (25 – 45 mL) each chopped fresh thyme and sage, or 1 tbsp. dried
  • 1 tsp (5 mL) Himalayan salt
  • 1⁄2 tsp (2 mL) freshly ground pepper
  • 1⁄4 cup (50 mL) soy-free Earth Balance butter
  • 1⁄4 cup (50 mL) coconut oil
  • 2 walla walla sweet onions, chopped
  • 4 stalks celery, chopped
  • 2 cups (500 mL) vegetable stock


  1. Cut the loaf of bread into bite-sized chunks. If it’s very soft, leave it out on the countertop overnight to dry out. Mix the rye bread into a large bowl with the other breads, thyme, sage, salt and pepper and toss to combine them.
  2. In a medium skillet, melt the butter and oil over medium-high heat. When the foam subsides, sauté the onion and celery for about 5 minutes, until soft.
  3. Add to the bread mixture along with the vegetable stock, and toss well to combine.
  4. To bake on its own, transfer the mixture to a casserole dish that will accommodate it. Bake for an hour before serving, covered for the first half hour and uncovered for the second 30 minutes, until browned.
Stuffing can be made ahead, covered and refrigerated for up to 24 hours before baking.
Happy Thanksgiving from my home to yours! 

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