Grain-Free Stuffing (Can be made Dairy-Free as well).
Happy Friday! I wanted to go ahead and get this super scrumptious grain-free stuffing recipe out to you in plenty of time for the holidays. It can be a mad rush, so it’s always good to know what you’re working with ahead of time!:)
I know some folks are a little put off by the idea of making stuffing from scratch but you can do this! It’s not nearly as daunting as it might seem and I’ve broken it down into a few painless steps to make things a bit easier. Once you have the croutons made, it’s just a quick sautéing of the vegetables—which will get tossed in with your croutons and chicken stock— and into a casserole dish for a bake in the oven! It can be prepped the day before and placed into the oven 35 minutes prior to serving the meal. You also have the option of just using the croutons and adding your favorite ingredients, I know every family is partial to their own recipe—this is a grain-free version of my great grandmother’s recipe! :D
Enjoy!! Happy Thanksgiving and Happy Baking!
*Note that stuffing can be made dairy-free– alternatives in ingredient section.
Preheat oven to 350 degrees. Whisk together almond flour, potato starch, Italian seasoning, guar gum and salt. Blend milk, eggs and olive oil into mix. Sprinkle baking soda over batter, then pour apple cider vinegar overtop. Allow fizzy reaction and then combine thoroughly. Pour batter into parchment paper lined 8×8 baking dish. Bake for 35 minutes or until nearly firm. It will resemble cornbread.
Remove from oven and let cool completely. When cooled, cut into crouton size cubes. Place cubes on parchment paper lined baking sheet and bake at 350 degrees until crisp–turning them over as each side browns. Let them cool and dry out. Chop and then sauté vegetables in olive oil and butter at medium heat, starting with the celery then adding in the onions and mushrooms last. Lightly season with salt and pepper. Do not overcook as they will continue to cook when stuffing is in the oven.
Place croutons in a large bowl and pour sauteed vegetables overtop. Toss mix until vegetables are evenly distributed. Add 2 cups of chicken stock and toss again. Let mix stand for 5 minutes while croutons absorb some of the moisture. Toss again lightly and pour into casserole dish and bake at 375 degrees for about 35 minutes or until cooked through and crusty on top. Enjoy!! :)