Curated and considered for the modern primal life

Real Deal Thanksgiving Stuffing

Posted on November 17, 2015 by Alyssa Cassidy

Stuffing has always been my favorite Thanksgiving food. I would gladly skip the turkey in lieu of a larger serving of the mushy, crunchy, moist, herby, deliciousness. Once going paleo a couple years back, I abandoned my favorite, or indulged and had wheat belly for the rest of the day after doing so. NO MORE! Our incredible Jackalope Baking Mix will make REAL DEAL Thanksgiving stuffing a showstopper at your paleo (even non-paleo folks will love this) dinner.

The great thing about this mix is that it's premixed so all you have to do is add a couple of extras and bake. No measuring flours, rising dough, nada! 

I wanted to make a small loaf of bread in addition to the loaf I am going to use for the dressing/stuffing, so first I began with separating the bagged mix into equal halves (you can make both a loaf and the stuffing with a full bag, just double the rest of the ingredients.)

I used the recipe from Jackalope's site for the RUSTIC LOAF bread for this. For mine, since I was doing half, I mixed half a bag of Jackalope baking mix, 1/2 cup eggs (the recipe calls for egg whites, but whole eggs were fine!) 1/2 cup water, and 1.5 tbsp apple cider vinegar. After mixing, you literally just let it sit for about 2 minutes, then mound it onto a piece of greased parchment paper on a baking sheet, and form a loaf with your hands. That is it- literally took me 3 minutes! Bake that at 400 for about an hour, until done. 

After the bread was done, I sliced it, let it cool a bit, then chopped the loaf into croutons, and baked for abbot 10 minutes at 350 until they were pretty dry. Meanwhile, I sautéed 4 stalks of celery, half and onion, a pinch of Real Salt, 1 sprig of rosemary leaves, and a tablespoon or so of fresh chopped sage in some Tin Star Foods ghee, until they were all soft and fragrant. For some extra depth and flavor, add a big fat pinch of Teeny Tiny Spice Company's Perfection Spice Mix.  When the croutons were done drying up, I added them into the veggie mix, then drizzled it all with some good broth (to make a more firm casserole, you could mix in one egg here.) After mixing well, I poured the whole lot into a greased casserole dish and baked at 350 for about 30 minutes until firm. 

Scoop out with a big spoon and enjoy! 

Posted in casserole, christmas, fall, holidays, recipe, thanksgiving


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