Great Thanksgiving or everyday stuffing that is low-medium in salicylates.
|Category:||Bread Recipes Dinner Recipes|
|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|
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 is derived from SalicylateSensitivity.com, 2009.