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Grain-Free Thanksgiving Stuffing

  • Author: Fork & Beans
  • Prep Time: 15 mins
  • Cook Time: 35 mins
  • Total Time: 50 mins
  • Yield: Serves 4 1x

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Ingredients

  • 68 pieces grain-free bread, dried out and cut into bite-sized cubes
  • 1 tsp. dried basil
  • 1 tsp. dried thyme
  • 1 tsp. dried rosemary
  • 1/2 tsp. sea salt
  • 5 small celery ribs, thinly sliced
  • 1/2 large onion, minced
  • 23 cloves garlic, minced
  • 1/2 c. vegetable broth
  • 1 Tbsp. coconut oil
  • 1/2 c. dried cranberries (optional)

Instructions

  1. Preheat over to 325 degrees.
  2. In an 8×8, place bread, herbs, and salt together.
  3. In a small skillet, saute the onions and garlic with coconut oil (or butter of choice) until lightly browned (about 3-5 minutes). Add celery and cook until translucent.
  4. Pour onion mixture into the pan with the herbed bread and mix well. Stir in the vegetable broth and cover with tin foil.
  5. Bake covered for 20 minutes.
  6. Take foil off the top, stir and bake another 15 minutes. If using the dried cranberries, add before stirring.
  7. If the dressing is still too dry for your liking, add more vegetable broth by 1/4 c.


Nutrition

  • Serving Size: 1/2 cup
  • Calories: 224 (based off of 6 pieces of bread in recipe)
  • Sugar: 3g
  • Sodium: 790mg
  • Fat: 8.5 g (based off of 8 pieces of bread in recipe)
  • Carbohydrates: 49g
  • Fiber: 5g
  • Protein: 1g