paleo bread stuffing

paleo bread stuffing

 

paleo bread stuffing

Stuffing has always been a favorite part of my Thanksgiving table and I am sure I am not alone. I have always created my mother’s classic stuffing recipe but with everyone gluten free in my household I decided to change it up this year. This is still wonderfully familiar and cozy…

Ingredients:

paleo bread stuffing

Bread:
3 Tbsp. Butter, melted
1 Tbsp. Olive Oil
½ cup + ⅓ cup Almond Flour
¼ cup Ground Flaxseed
2 Tbsp. Tapioca Starch
½ tsp. Baking Powder
¼ tsp. Baking Soda
¼ tsp. Garlic Powder
¼ tsp. Salt
¼ tsp. Black Pepper
2 Tbsp. Coconut Milk
2 Eggs

 

Vegetables:

2 Tbsp. Butter
1 medium Yellow Onion, chopped
2 Large Carrots, peeled and chopped
2 cups Chopped Celery
2 cups Chopped Mushrooms
4 cloves Garlic, grated
¼ tsp. Salt
¼ tsp. Black Pepper
1 Tbsp. chopped Sage
1 Tbsp. Chopped Parsley
1 tsp. Dried Thyme
¼ cup Cranberries
2 Eggs
¼ cup Broth of choice

 

Directions

  1. To make the bread: Preheat the oven to 350 degrees Fahrenheit. In a large bowl, whisk together the butter, olive oil, coconut milk and egg. In another bowl, mix the almond flour, flaxseed, tapioca, baking powder, baking soda, garlic powder, salt and pepper. Pour the dry mixture into the wet mixture, mixing as you go until the batter is well combined. Pour the batter into a greased or parchment-lined loaf pan.
  2. Bake at 350 degrees for about 20 minutes, or until the bread is firm.
  3. Allow the bread to fully cool, then cut the bread into cubes. Lay the cubes out on a sheet pan and bake for 5 minutes on either side, or until they are a bit dried out. Set the cubed bread aside.
  4. Increase the oven temperature to 375 degrees. In a large pan, melt the butter over medium heat. Add in the chopped onion, carrots, and celery and saute for 3-5 minutes. Add in the mushrooms and garlic and saute until vegetables are tender. If the pan begins to burn, add a small amount of broth to the pan. Add in the salt, pepper, sage, parsley and thyme as well as the dried cranberries.
  5. Remove the pan from the heat and allow the mixture to cool slightly. Stir in the cubed bread. Grease a baking dish and pour the stuffing mixture into it. Whisk the eggs with the broth and pour the mixture over the stuffing.
  6. Cover the pan with foil and bake at 375 degrees for 10 minutes. Uncover the baking dish and bake for an additional 10-15 minutes, or until golden on top.

melissa