Beth’s Stuffing

Prep time: 15m

Cook time: 40m

Yield: 4 servings

Last Updated on December 10, 2023

Great Thanksgiving or everyday stuffing that is low-medium in salicylates.


  • 4 cups bread cubes
  • 1 cup celery, chopped
  • 1 1/2 cups leeks, chopped
  • 3/4 cup parsley, chopped
  • 1 pound pork or poultry
  • 3 cloves garlic
  • 1 cup butter


  • Lightly sauté the pork in a little bit of sunflower oil.
  • Mix all ingredients in large bowl and pour melted butter over everything.
  • Stir well and pat into a baking dish.
  • Cover tightly with foil and bake for 40 minutes.
  • Remove the foil and broil just until lightly browned.

Additional Notes

It is recommend to make your own bread to avoid the preservatives and using unbleached floor to avoid the bleach (which some salicylate sensitive people also react to). There are certain acceptable breads you can buy, just be sure to read the label carefully.

Garlic used to be a low-sal food, but now it has tested in the very high category. Because so little is used per serving, the salicylate level probably remains low for the recipe. Consider leaving it out if you're extremely sensitive.

Parsley used to be a low-sal food, but has retested medium.

This recipe was derived from, 2009.

Diet Type(s)

Negligible or Low Salicylate
Moderate Salicylates