Stuffing is a beloved Thanksgiving tradition for many households, and I’m no exception. I’ve always made my mother’s classic stuffing recipe, but since everyone in my household is now gluten-free, I decided to adapt it this year. This new version is still wonderfully familiar and comforting, and it’s sure to be a hit at your Thanksgiving table too.
Ingredients
Directions
Step 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.
Step 2
Bake at 350 degrees for about 20 minutes, or until the bread is firm.
Step 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.
Step 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.
Step 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.
Step 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.
