At every turn, we are bombarded with carb-splurging anticipation for the blood sugar shit storm that is Thanksgiving. Is anyone even gonna attempt to not overdo it that day? It seems like if you don’t wanna blow your carb face off, then you’re not really doing Thanksgiving right.
Being seasoned at staying mostly low carb for the holidays, I can assure you that if you make a few grain free and lower sugar options, you will feel MUCH better physically than if you go hog wild on Thanksgiving. Plus, going hog wild has a tendency to make us stay off the rails for the remainder of the holidays, until we wake up New Year’s Day with way too much self loathing and resolved to get it together.
Any amount of self loathing is too much self loathing, so let’s not go there, my darlings. Instead, make a quick bread from almond flour, and then proceed to make stuffing as usual.
This stuffing resembles the lovely texture of a cornmeal stuffing, but without the pesky insulin raising grain. Plus this bread is a cinch to make for when you absolutely must have a slice of bread with butter but aren’t in the mood to carb load.
Grain Free Easy Bread
Ingredients
- 2 1/2 cups almond meal
- 1 teaspoon sea salt
- 1/2 teaspoon baking soda
- 3 eggs
- 1 teaspoon apple cider vinegar
- Butter, for greasing pan
Instructions
- Preheat oven to 300 degrees. In a large mixing bowl, mix all ingredients well until a thick dough forms. Grease a loaf pan with butter. Press bread dough evenly into loaf pan.
- Bake on bottom rack of oven, 45-50 minutes. Remove from oven, let bread cool.
Low Carb Thanksgiving Stuffing
Ingredients
- 4 tablespoons butter
- 1 large onion, chopped
- 3 celery stalks, chopped
- 1/2 teaspoon poultry seasoning
- 1/2 teaspoon dried thyme
- 1/2 teaspoon. dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- Grain Free Easy Bread, cubed into 1/2 inch pieces
- 1-2 cups chicken broth
Instructions
- Preheat oven to 350 degrees. In a large sauté pan on medium high heat, melt 2 tablespoons of the butter. Cook the onion and celery until very soft in the butter. In a small bowl, mix the dry spices together, then pour into onion and celery and mix well.
- In a large mixing bowl, pour bread cubes, onions and celery in a bowl and mix. Add in chicken broth a 1/2 a half cup at a time until you reach desired consistency. Fluff with fork, pour into 8X8 pan. Melt remaining 2 tablespoons of butter, drizzle on stuffing, bake 20-30 minutes, until browned on top.
Tina and I will be in Cancun for Thanksgiving, but we are seriously considering making this when we get back as part of our holiday turkey meal. Anna, you're the best. #NSNG
Tina and I will be in Cancun for Thanksgiving (YEAH!), but we are seriously considering making this when we come back as part of our holiday turkey meal. You're the best Anna! #NSNG
YESSSSS!
Yesss!!
Yummmmmm!
I just made it Anna. Thanks for the recipe. It's yummy!
Great recipe and it’s not just for Thanksgiving. We just make this past weekend with some pork chops and it was amazing.<br />Also, it tastes just a good cold as hot, just a heads up.<br />
Turned out great! The bread was so easy to make and held up well. Added Italian sausage but would be wonderful without too. Thanks Anna!!!
Tried this for the first time this Thanksgiving. It was amazing! Easy to make and tasted like stuffing. Never going back to the box. Thanks, Anna!
What size loaf pan are you using, regular loaf pan or smaller? Thanks, recipe looks great!
For this dish, I’m using a Pyrex 8×8 square pan.
How many servings or the baked weight of the whole bread. My cookbook program uses these to figure portion calories and carbs. I said serves 8 and cot 6 carbs with 3 fiber
The stuffing serves 4-6.
xoxo
Anna
Is the bread baked in a regular sized loaf pan? Is it a bread that could be used for toast or sandwiches? Looks great for the stuffing recipe.
Have you ever tried it stuffed in the cavity of the turkey?
I haven’t yet b/c I have the feeling it would fall apart–BUT if you do, put in less chicken broth b/c the turkey drippings will soften it. Lemme know if you wind up doing that!
XOXO
Anna
Would almond flour work instead of almond meal?
They’re the same thing. I changed almond meal to almond flour in the cookbook, but some of the recipes on the blog haven’t been updated! Grocery stores used to call it almond meal, but then they changed it to call it almond flour, I’m guessing b/c it sounds so much more appealing!
xoxo
Anna
I made the bread using a “regular” loaf pan, but my loaf turned out very flat. It’s probably 3 inches in height. In other words, it didn’t raise at all from the wet ingredients I poured into the pan. Is this correct or did something go very wrong?
Hilary-
That is correct, this loaf will not raise. It has the consistency of cornbread. Since there is no yeast or gluten, it doesn’t rise. Chop it up and make that stuffing–add lots of chicken broth and flavoring, and it’ll resemble corn bread stuffing.
XOXO
Anna