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Grain-free Sourdough Stuffing Recipe




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December 9, 2015 by Andrea Fabry Leave a Comment

This gluten-free & grain-free sourdough stuffing recipe is ideal for family gatherings – especially for those with special dietary needs!

This recipe is a crowd-pleaser. Ideal for special diets and perfect for holiday gatherings!

Grain-free Sourdough Stuffing Recipe

This recipe relies on our family’s tried and true sourdough bread recipe using quinoa flour and a combination of almond meal and flax meal. Kombucha offers a nice starter for the quinoa flour. Once you have your fermented quinoa flour, it’s simple to add a bit of sea salt, and alternate flours. Find the recipe here.

1. Cube 1 loaf of sourdough bread.

Bread cubes for stuffing recipe

2. Place cubes on baking sheet and bake till lightly toasted. (Approximately 20 minutes.)

3. Meanwhile, gently saute the following:

  • 4 tablespoons melted butter or ghee
  • 2 cups chopped onion
  • 2 cups chopped celery
  • 2 teaspoons fresh or dried sage
  • 1 teaspoon sea salt
  • 2 teaspoons fresh or dried thyme

Saute ingredients for stuffing

4. Once onions are translucent, add 2 cups chicken stock. 4 tablespoons melted butter or ghee, and sustainably sourced cooked sausage if desired.  (I buy my sausage from U.S. Wellness Meats.) You can omit the sausage and use cooked turkey or chicken for a wonderful leftover meal!

5. Stir and pour into a 2-quart greased casserole dish or a 9×13 greased baking pan.

6. Bake uncovered till lightly browned. (Approximately 40 minutes)

7. Remove from oven and enjoy!

Grain-free stuffing recipe final

Grain-free Sourdough Stuffing

Created by Andrea Fabry on December 7, 2015

Grain-free Sourdough Stuffing

  • Category: Recipes, side dish

Ingredients

  • 1 loaf grain-free sourdough bread
  • 2 cups chicken stock
  • 8 tablespoons melted butter or ghee
  • 2 cups chopped onion
  • 2 cups chopped celery
  • 2 teaspoons fresh or dried sage
  • 1 teaspoon sea salt
  • 2 teaspoons fresh or dried thyme
  • 1 cup sustainably sourced sausage (optional, but adds flavor)
  • 1 teaspoon poultry seasoning (optional)

Instructions

  1. Preheat oven to 375 degrees F.
  2. Cut sourdough bread into cubes.
  3. Place cubes on cookie sheet.
  4. Bake for 20-30 minutes till dried and slightly toasted.
  5. Pour half of your melted butter onto skillet pan.
  6. Add onions, celery, and seasonings.
  7. Stir until onions are translucent. (Approximately 20 minutes)
  8. Add cubed sourdough bread, chicken stock (broth), remaining butter, and sausage if using.
  9. Stir till combined.
  10. Pour into greased 9X13 baking pan or 2 quart casserole dish.
  11. Bake uncovered till brown on top. (Approximately 40 minutes)
  • Print

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Filed Under: Foodie, Recipes, Side Dishes Tagged With: fermented, GAPS, ghee, gluten-free, grain-free, grain-free meals, kombucha, paleo, quinoa, recipe, sage, sourdough, stuffing

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MEET ANDREA

I am a certified Building Biology Advocate, a former journalist, mother of nine, and avid CrossFitter who likes to think outside the box. After our family's health crisis in 2008, I learned to ask questions about what's in our food, our water, and our air. I hope to empower you as you seek to live safely in a complex world. Thankfully, small steps lead to big changes. Let's travel this road together, one step at a time.

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