LOVIN' LIFE... Grain Free


Grain Free Stuffing


Category

Grain Free Farmhouse Stuffing
Yields12 Servings

Ingredients

 6 cups grain free bread and/or corn bread crumbs (I pulse slices from our baked loaf in the food processor)
 2 cups broth (veggie, chicken or bone)
 1 small onion
 2 sticks celery
 2 large carrots
 1 tsp dried parsley, sage (or 1 tablespoon fresh)
 1 tsp sea salt (or to taste)
 1 tsp black pepper
 2 eggs (optional)
 ¼ cup cream or nut milk (optional)
 Optional: Stir in 1/3 cup raisins, dried cranberries, dried, chopped apricots and/or pecans. Add other seasonings such as rosemary and/or thyme for a fancier dish.

Directions


1

Pre-heat oven to 350° and butter a large casserole dish.

2

Roughly chop the veggies and add to your blender with enough broth to chop them into small pieces.

3

Add the blender contents and the rest of the broth to a large stock pot and bring to a simmer.

4

Add seasonings, cover the pot and simmer a few minutes, just until the vegetables are tender.

5

Stir in the bread crumbs, cover and let set until the broth is mostly absorbed, stirring occasionally. Eat as is or continue with steps #7 and #8 below.

6

In a medium-sized bowl whisk together the eggs and cream. Pour over the stuffing and toss to coat.

7

Transfer the stuffing mixture into the casserole dish and bake about 30-40 minutes until the top is brown and crunchy.

8

NOTES: Most stuffing recipes use butter (which we love) but I think our grain free bread makes the best stuffing without it. ALSO: If you dice or hand-crumble the bread, remove the crusts for best results (that's why I use my food processor, because the crusts get chopped up into fine pieces).

Ingredients

 6 cups grain free bread and/or corn bread crumbs (I pulse slices from our baked loaf in the food processor)
 2 cups broth (veggie, chicken or bone)
 1 small onion
 2 sticks celery
 2 large carrots
 1 tsp dried parsley, sage (or 1 tablespoon fresh)
 1 tsp sea salt (or to taste)
 1 tsp black pepper
 2 eggs (optional)
 ¼ cup cream or nut milk (optional)
 Optional: Stir in 1/3 cup raisins, dried cranberries, dried, chopped apricots and/or pecans. Add other seasonings such as rosemary and/or thyme for a fancier dish.

Directions

1

Pre-heat oven to 350° and butter a large casserole dish.

2

Roughly chop the veggies and add to your blender with enough broth to chop them into small pieces.

3

Add the blender contents and the rest of the broth to a large stock pot and bring to a simmer.

4

Add seasonings, cover the pot and simmer a few minutes, just until the vegetables are tender.

5

Stir in the bread crumbs, cover and let set until the broth is mostly absorbed, stirring occasionally. Eat as is or continue with steps #7 and #8 below.

6

In a medium-sized bowl whisk together the eggs and cream. Pour over the stuffing and toss to coat.

7

Transfer the stuffing mixture into the casserole dish and bake about 30-40 minutes until the top is brown and crunchy.

8

NOTES: Most stuffing recipes use butter (which we love) but I think our grain free bread makes the best stuffing without it. ALSO: If you dice or hand-crumble the bread, remove the crusts for best results (that's why I use my food processor, because the crusts get chopped up into fine pieces).

Grain Free Stuffing


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