Any amount of loathing/bloating is too much, 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 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.
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Grain Free Easy Bread
- 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
- 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
- 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
- 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.