Grain free stuffing

Grain Free Thanksgiving Stuffing

by

Stuffing is a Thanksgiving staple, and something I missed last year as I couldn’t find an SCD compliant recipe. I am so happy to have stuffing this year, and so close to the original flavor and texture too! This recipe is a labor of love, but I promise it’s worth it! I like to make the bread and croutons the day before to make it easier. If you decide to make them the day before, be sure to store the croutons at room temperature in an airtight container to preserve their crunch. This stuffing is hearty and flavorful with earthy and savory notes throughout making for the perfect companion to Turkey and all your other fixings! Not sure where to start with making your Thanksgiving bird? Check out my Perfect Roasted Spacthcock Turkey.  Easy to prep, and bakes in half the time! Happy Holidays everyone!

Grain Free Thanksgiving Stuffing 

Serves 8 
Prep: 30 min
Cooking: 2 hours
Total:  2 hours 30 min
Beginner

Ingredients:

For the Croutons:

½ cup almond milk, no thickeners 

¼ cup butter, melted 

1 tsp. baking soda

¼ tsp. salt

3 eggs

1 tsp. rosemary, fresh or dried

1 tsp. thyme, fresh or dried

2 cups almond flour

½ cup coconut flour 

¼ cup water

 

For the Stuffing:  

1 large onion, diced

3 stalks of celery, diced 

5 cloves of garlic, minced

2 cups cremini or baby bella mushrooms, diced

1 large red apple, diced (with or without the skin)

¼ cup white wine, dry 

1 recipe worth of croutons (from above) 

3 eggs, beaten 

1 cup stock, chicken or vegetable

½ cup butter, divided, melted

1 Tbsp. thyme, chopped 

1 Tbsp. sage copped

1 Tbsp. rosemary, chopped

2 tsp. salt 

1 tsp. pepper

parsley, chopped, for garnish 

  Method Of Prep:

  1. Gather and prep ingredients.
  2. Preheat the oven to 325°F.
  3. Add parchment paper to the bottom of a 9×9 pan and then grease it with butter or olive oil.
  4. We will start by making the bread.
  5. In your food processor add almond milk, melted butter, baking soda, salt, eggs, and herbs. Pulse until combined.
  6. Now we will add in the flours a little at a time, followed by the water.
  7. Pour dough into a 9×9 pan and spread it until even with a spatula.
  8. Bake for 40 minutes or until a toothpick can be inserted and comes out cleanly.
  9. Let bread cool a bit, then turn out from the pan and then slice into strips, then into cubes about ½ inch in size.
  10. Brush cubed bread with ½ stick of melted butter and transfer to a sheet tray.
  11. Bake at 325°F for 40 minutes or until bread is golden and dry all the way through.
  12. While baking the bread for the second time, bring a large sauté pan to medium heat.
  13. Add in onion, celery, and garlic. Sauté for about 5-8 minutes or until onions are translucent.
  14. Add in mushrooms and apples and continue to cook for an additional 4-5 minutes.
  15. Add in the wine and bring to a boil.
  16. Transfer to a large bowl.
  17. Add in bread, eggs, stock, salt, and pepper.
  18. Toss to combine.
  19. Grease a large casserole dish and drizzle the rest of the butter on top.
  20. Bake covered for 35-40 minutes. Then uncovered for 15 minutes or until golden brown and cooked through.
  21. Remove from the oven and cool slightly, serve immediately and enjoy! Happy Thanksgiving!

                                       

Nutrition Facts: 
Calories- 438
Carbs- 18.4 g
Fat- 35.4 g
Protein- 13.5 g