I have a confession to make. Growing up, Thanksgiving dinner to me meant a mountain of Stove Top stuffing, suffocating in gravy with a small side of turkey. Maaaaybe a dollop of canned cranberry for good measure. But really it was all about the stuffing. Seriously. To me there is no better food for Thanksgiving (or any other holiday) than stuffing. I love the onions and sage and crispy edges of the bread. Flash forward a few years to my gluten free era and I figured out how to make gluten free stuffing. That stuff was like kittens and rainbows to me after giving up the “good stuff”. Now that I am completely grain free, I had to step up my game. Thanks to my Canadian readers who are celebrating Canadian Thanksgiving, I realized that I indeed needed a grain free stuffing recipe. As I type this, my first round is getting ready to come out of the oven. I am crossing my digits that it is as heavenly as it smells. I think sacrificing a few yucky grains is no reason to feel like we are missing out on the “bread of life.” Get it? I am feeling especially comical if you can’t tell. *Eye roll* By the way, I am thinking this recipe means that we should be celebrating Thanksgiving at least once a month from now on. Just my 2 cents. Ingredients:
- 1 loaf of my Legit Bread (ideally), Nut Free Paleo Bread, or my Paleo Bread Loaf, cut into cubes
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried sage
- 2 celery ribs, diced
- 1 large onion, diced
- 3 garlic cloves, minced
- 2 tablespoons avocado oil or cooking fat of choice
- 1 teaspoon sea salt
- 2 pastured eggs
- 2 cups chicken stock or homemade bone broth
- Preheat oven to 375
- Bake bread cubes for about 20 minutes, flipping the pieces halfway through
- While bread cubes are toasting, saute the onion, celery, and garlic in the oil for about 10-15 minutes over medium/high heat or until translucent and nicely browned
- Remove veggies from heat and add in salt, sage, and thyme
- Once bread is toasted, remove from oven and set aside
- In a mixing bowl, whisk together the 2 eggs and chicken stock until combined well
- Add in the sauteed veggies and stir
- Now in a greased casserole dish, place the toasted bread cubes in the bottom and pour the egg mixture over the top
- Bake for 30 minutes, remove and serve
- If you are like me you like a lil stuffing with your gravy!
Can this be cooked in the bird?
Hi Mary, I cannot say for sure as I haven’t tried it myself. If you experiment, I’d love to hear how it turned out!
Shannon Young says
Do you use ground or rubbed for the sage and thyme? Thanks in advance. PS – I have both of your cookbooks.
I used dried ground sage and thyme! Hope I’m not too late!
Dag-nabit! Just when I thought I had my Thanksgiving recipes figured out! LOL :p I had finally gotten up the nerve to try a stuffing this year without the gluten free bread…or bread…period… but like you, I could care less about the turkey and other fixin’s! I NEED my stuffing! My family LOVES your bread so this is pretty much a no-brainer! Would it throw things out of whack if I threw in some bacon?
Also, how many does this serve?
Thanks, Jen!!! xoxox
How many does this serve? Should I double for a large crowd? Stuffing is everything to me, can’t wait to try this recipe.
I would double it for a large crowd.