Breadless Primal Stuffing (StoveTop style)
Oh yes. I made stuffing. Like real stuffing. Without a single grain.
This will be the first of a few of my “Primal/Paleo” Thanksgiving recipes leading up to the big day. On the rest of the docket: gravy, some kind of pumpkin pie thing I have yet to concoct, cranberry sauce, and – wait for it – cinnamon apple biscuits.
There’s no official rule that says stuffing HAS to taste like StoveTop from a box, but MY GOD WHY NOT? There are tons of alternatives with vegetables that I bet are delicious and amazing: One from Mark’s Daily apple with cauliflower and one here from Everyday Paleo made with mushrooms. I am also planning on a second stuffing recipe that will be along those lines with sausage, apples, and cranberries so stay tuned for that.
I was looking for a healthier replacement to the bread stuffing so common next to a slice of turkey and drowned in gravy but that still tasted like the gross kind in a box I love so much.
The first thing you have to do is make my Savory Country Biscuits – the entire recipe or double if you plan on serving a lot of people. This recipe only makes 4 servings, so please keep that in mind. You will also be crouton-ifying them, which means drying them out in the oven over the span of a few hours. You can do this ahead of time and store if needed.
Breadless Primal Stuffing
What you need:
- 6-8 Grain-Free Savory Country Biscuits
- 1/2 stick butter
- 1 small onion, finely diced
- 3 stalks celery, finely chopped
- 1/4 tsp. thyme
- 1/4 tsp dried rubbed sage
- 1/2 tsp. poultry seasoning
- 3/4 – 1 c. chicken stock
What you do:
1) Slice the biscuits into small cubes and place on a foiled tray. The 6-8 biscuits should give you approximately 8 cups of cubes.
2) Place in a 175 degree oven for 2-3 hours, checking every 30 minutes until the “bread” is thoroughly toasted and dried out.
3) In a saucepan on medium, melt butter and then add in onions and celery and spiced and cook until translucent.
4) In a large bowl, mix the “croutons” and the veggie mixture until well mixed.
5) Slowly drizzle in the chicken stock. You want it to be slightly moist but not sopping so add slowly.
6) Place in a shallow baking dish uncovered and bake at 350 for an additional 20-25 minutes until golden brown on top.
7) Try not to eat it all so your husband has some to try when he gets home.
And the angels sang.
THANK YOU.
Did you ever know that you’re my hero? ;)
Thanks chicky chick!
Do you think this would hold up if it were made and frozen this week, defrosted the day before, and then reheated Thanksgiving day? I’ve just started using almond flour as a sub for gluten flour and I don’t know how the texture will react?? Awesome recipe!
Honestly, I’d say no if you want the best quality. Only because I’ve had it in the fridge since yesterday and it’s already a bit “soggy” and when I eat it again today for lunch, I plan on sticking it under the broiler to crisp up. In my experience, almond flour products tend not to freeze well.
wow that is fantastic, I can’t wait to try this recipe, my man will be so happy if he can get some real stuffing this thanksgiving. Great recipe
I am making this this year for Thanksgiving… a dairy free version and I promise to let you know how it turns out. This is my first time working with almond flour in anything other than a crust. I plan to make the biscuits the evening before my meal, what are your thoughts on staling the bread overnight?
I think you’d be fine doing that; and please, let me know how it does turn out without the dairy and what modifications you used. I’d love to try it and be able to post an alternate, thanks!
Alright… I’m super jealous my bread cubes were not as beautiful as yours but it was hands down the best stuffing ever and worked just fine with my dairy sub… not perfect, but I was going more for the stuffing, not for the buns – I’ll still play with it with that regard. I used no cheese, 3/4 c plain coconut yogurt and 1 T lemon juice (allowed to sit and marry), and just subbed out butter for oil in my sauteeing. Thank you so much!
http://crossfitwinstonsalem.wordpress.com/2011/11/21/the-right-stuff-stuffing-that-is/