[Grain-Free] Thanksgiving Stuffing
Ingredients
- 1 batch Paleo rolls *link to recipe in notes
- 3 stalks celery , chopped
- 1 large red apple , diced
- 3 green onions , diced
- ¼ cup flat leaf parsley , chopped
- 1½ cups chicken broth (or vegetable broth to keep it vegetarian)
- 2 eggs
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Preheat the oven to 350 degrees. Bake the paleo bread according to the recipe. Once done baking, invert onto a cooling rack and let cool for 10 minutes.
- Once the bread is cooled, use your hands to break up the bread into chunks. It should be a crumbly consistency, but it should still have chunks, don't turn it into breadcrumbs.
- In a large bowl, combine the crumbled bread, celery, apple, green onion and parsley. Use your hands to give it a quick stir.
- In a smaller mixing bowl, combine the broth, eggs, salt and pepper. Whisk until evenly combined. Pour egg mixture over the bread mixture and toss until all of the bread is coated.
- Transfer stuffing into a 9x13 inch baking dish, and bake uncovered for 50-55 minutes, until the top is golden brown.
- When done baking, let it cool for 5-10 minutes, then serve.
Notes
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