Thanksgiving Stuffing

Preheat oven to 350ºF and grease a small glass baking dish with coconut oil.

Cut the bread into 1/2-1 inch dice and toss with avocado oil. Roast in the oven at 350ºF for 30 minutes, shaking every once in a while to turn bread pieces. They should be pretty dry when you remove them from the oven with a slight give.

While the bread is drying , sauté the onions and celery in the butter flavored coconut oil until caramelized, about 10 minutes. Add 1 cup of stock and a tablespoon sherry vinegar to deglaze the pan and reduce till there is very little liquid. Remove pan from heat and add another 1/2 cup stock.

Pour the veggie and stock mixture into a large bowl. Whisk in the beaten egg. Add the dried bread pieces and add chicken stock until the mixture is well moistened but not sitting in liquid. Add sage, parsley and thyme. Stir well to combine. Taste and adjust seasoning with salt and pepper and more herbs, if desired.