Almond -Paleo Bread™ Stuffing By: Paleo Princess
Paleo and bread in the same sentence? Yes that’s right! Julian Bakery has a deliciously nutty Paleo almond loaf that I thought I would use to make stuffing and oh my goodness is it scrumptious! One of the keys to this recipe is the fresh herbs. You don’t need a backyard with a garden to have an herb garden; you just need a rectangle planter box and you can keep it on your front stoop or hang it off your window ledge. It’s a great way to have herbs on hand all the time and very cost effective. Impress your relatives with this Paleo stuffing and watch out because they’ll be asking you to host Thanksgiving next year!
Serves 6-8 people
1 lb. ground organic pork or ground grass fed meat
2 tsp. fresh sage leaves, finely chopped
2 tsp. fresh thyme, finely chopped
1 tsp. fresh rosemary, finely chopped
2 Tbs. coconut oil
2 c. celery, chopped
1 large onion, chopped
1 lb. mushrooms, sliced
2 Tbs. poultry seasoning
Salt and pepper to taste
2 c. turkey stock (or chicken broth if you didn’t make the turkey and you are in charge of a side)
- Preheat oven to 325 degrees. Spread the cubed Julian Bakery Paleo Almond bread on a baking sheet and toast in oven for 1 hour.
- In a large pan, cook the pork with sage, thyme and rosemary until browned. Move to a medium bowl.
- In the same pan, add the coconut oil, celery, onion and mushrooms and cook on medium heat until the celery is slightly tender. Mix in the poultry seasoning and salt and pepper.
- In a small bowl, whisk the eggs and only ½ cup of the turkey stock (or chicken broth)
- Combine the baked bread cubes, pork and sautéed vegetables in a large baking dish and pour egg mixture over the dish.
- Cover and bake for 30 minutes at 375 degrees. Take out and pour more of the turkey stock over the dish to moisten if needed and cook for another 10 minutes uncovered to brown the stuffing on top. Enjoy!
Check out this delicious Paleo Fettuccine Dish with Coconut Paleo Bread
Even More Info On Paleo Bread: http://www.paleobread.com