As if challah on its own wasn’t fantastic enough, now you can make Paleo Challah Bread Stuffing for the holidays and literally spin heads.
I’ve been really pumped to see all of you receiving your Season’s Eatings bundles from Legit Bread Company and simultaneously daydreaming about all the fun recipes I can experiment with for you. My head won’t stop developing ideas and while that’s fun and exciting, I also need a nap from my own neural pathways.
Anywho, we are quickly approaching one of my favorite holidays. Yes, it will look very different for many of us this year, but I am working to continually reframe and recognize my blessings (as I mentioned in my last post). And if challah stuffing isn’t a blessing indeed…
If you aren’t familiar with my original stuffing recipe, you can find that HERE. It’s definitely a nod to Stove Top because that’s what I grew up on and I love it and you can’t take that away from me. Okay you actually CAN take that away from me since I try to avoid gluten, but that’s alright; because that version and this new one don’t leave me wanting and sad. My original stuffing recipe uses Legit Bread Sandwich Mix and while I love it to pieces, the idea of challah stuffing made my heart skip a few beats. Or that’s my arrhythmia, but whatevs, I’m pumped for this.
Do you have a favorite childhood stuffing recipe? Do you still make it? Do you make it with corn bread or sausage or do you dump it out of a bag? No judgment y’all, I love to hear all about the traditions. In the meantime, check out this version and let me know if you make it!
Paleo Challah Bread Stuffing
- 1 bag Legit Challah Bread Mix
- 3 eggs
- 2 packets active yeast
- 1 tablespoon apple cider vinegar
- 1/4 cup maple syrup
- 1/2 cup water
- 3 tablespoons olive oil
- 1 large onion, diced
- 1 stick butter or ghee (sub other oil if making dairy free but half the amount to 4 tablespoons)
- 1/2 teaspoon Primal Palate Garlic + Herb Seasoning
- Pinch pepper
- Sea salt if desired
- 2 cups chicken broth
- 2 eggs
- Begin making the challah as instructed by the packaging
- You do not need to braid it so once it proofs, just transfer it into a casserole dish
- Bake for 25-30 minutes at 350F or until baked through
- Remove from oven and from the casserole dish carefully
- Cut the bread into bite sized chunks and lower the oven temp to 265F
- Bake the cubes until toasty, about an hour (you can raise the temp and do it more quickly but watch for burning)
- Saute the onions in the 1 stick of butter until they are golden brown (or even darker but not burned), this takes close to 30 minutes. You do not have to caramelize them as much as I do if you want a more subtle onion flavor
- Set onions aside until bread cubes are ready
- Whisk together the eggs, seasonings, and broth
- Once the bread is toasted, toss the cubes in a casserole dish with the egg and broth mixture
- Bake for 30 minutes, and serve warm with your favorite gravy