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3 tbsp
Avocado Oil
1/3 cup
White Onion
1 cup
Celery, raw
1 cup
Mushrooms
1/2 cup
Apple, raw
1/4 tsp
Garlic Powder
1/2 tsp
Salt
1/2 tsp
Black Pepper, ground
1/4 tsp
Thyme, dried
1/4 tsp
Italian Seasoning
1 cup
Vegetable Broth, low-sodium
2 cup condensed
CAMPBELL'S, Cream of Mushroom Soup, condensed
1/2 cup
Almond Milk, unsweetened
3 g
BREAD
Bread, garlic, onions, mushrooms: key ingredients in stuffing – potentially questionable ingredients in a smoothie. We weren’t sure how this one was going to go, either, but you know what? We kind of nailed it. Proof that stuffing is good in any form.
Per serving (2)
Nutrition facts are based on the recipe as listed. Adding protein powder or swapping any ingredients will alter nutritional content.
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
In a large pan over medium heat, add 1 tbsp avocado oil and then add cubed bread. Stir until golden. Transfer to a bowl and set aside.
Add remaining oil to pan and remaining ingredients except stock, cream of mushroom and unsweetened almond milk. Sauté and stir mixture until onions and celery are translucent.
Add bread, stir and follow with stock. Combine mixture until all stock is absorbed and bread is soft. Taste test and adjust if needed.
Set aside to cool.
Add 1 cup of cooled stuffing mix to the blender cup, and follow with cream of mushroom and unsweetened almond milk.
Blend until smooth.
Garnish with rosemary, breadcrumbs, apples and drumstick.
NEVER use the nutribullet Cup to blend hot, warm, or carbonated ingredients. DO NOT blend for more than one minute when using the nutribullet Cup.