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.