Make your Thanksgiving a feast to remember with this delicious twist on the classic dish. Full of flavor from a cornucopia of harvest ingredients. Enjoy our stuffing and gravy to pair with your roasted turkey. Sure to be a hit!
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1 Loaf Sourdough Bread (ripped into crumbs)
2-3 cups Chicken Stock
4 oz. Butter (melted)
2 medium Onions (diced)
1 cup Celery (chopped)
1/2 cup Carrots (minced)
1 cup Barley (pre-cooked)
1/2 cup Dried Cranberries
Optional: 1/2 cup Chopped Walnuts
2 tsp. 8th Wonder Spice Blend
2 tsp. Sage
2 tsp. Thyme
2 tsp. Sea Salt
In a large pot, cook onion, celery, and carrots in butter until soft (about 5 minutes).
Add in barley, dried cranberries, 8th Wonder Spice Blend, sage, thyme, and sea salt.
If including optional chopped walnuts, add to mixture.
Gently add sourdough bread crumbs to mixture, thoroughly combining ingredients.
Pouring one cup at a time, add the chicken stock to the stuffing mixture until all bread crumbs are moistened but not soggy.
Cook stuffing within turkey. Or if you prefer it baked separately, transfer to a baking dish in oven at 350 F for approximately 30 minutes (until top browns).
1 cup Turkey Drippings
1/4 cup All-purpose Flour
2 cups Turkey or Chicken Stock
1/2 tsp. 8th Wonder Spice Blend
1/2 tsp. Sea Salt
In a medium pot, heat turkey drippings from roasted turkey.
Sift flour into pot, mixing continuously with a whisk to break down any lumps.
Add 2 cups of stock, 8th Wonder Spice Blend, and sea salt.
Enjoy gravy paired with roasted turkey, 8th Wonder Stuffing, and mashed potatoes.
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