Ingredients
For the bread:
2 ½ c (260 g) King Arthur Paleo Baking Flour
1 t baking soda
½ t dried, ground sage
½ t dried thyme
½ t dried rosemary
1 t salt
4 eggs
1 t apple cider vinegar (or lemon juice)
¼ c melted butter (or ghee for dairy free)
2 T honey
¾ c almond milk
For the rest of the stuffing:
¼ c butter (or ½ c ghee), melted
1 c celery, chopped
1 onion, chopped (about 1 ½ c)
1 c Gala apples, chopped
1 c pecan halves
1 ½ t dried, ground sage
½ t dried thyme
½ t dried rosemary
Salt to taste
¼ c butter (or ghee), melted
1 egg
2 c turkey broth
Instructions
To make the bread:
Preheat your oven to 350.
In a medium sized mixing bowl, mix together the King Arthur Flour Paleo Baking Flour, baking soda, herbs, and salt.
In a blender or mixer, add eggs, apple cider vinegar, melted butter, honey, and almond milk and mix until combined.
Slowly add the dry ingredients to the wet ingredients until just combined.
Transfer your batter into a greased 8 x 8 in square pan. Cook for 20-25 minutes, or until a knife inserted into the center comes out clean.
Once cool, remove the bread from the pan and cut into 1 inch cubes. (If you want these to be smaller, you can certainly cut them smaller!)
For the stuffing:
In a deep soup pot, melt butter on medium high, and add celery and onion. Cook for 7 minutes, then add the apples, pecans, herbs, and salt and cook for another 5 minutes.
In a medium bowl, thoroughly mix together the melted butter, egg, and turkey broth. Set aside.
Now it’s time to assemble the stuffing! Spray a 9 x 13 casserole dish. Evenly disperse the bread cubes around the pan. Pour the fruit and vegetable stuffing mixture on top. Lastly, pour the broth mixture evenly on top.
Place the casserole dish in the oven and cook for 30-35 minutes. Enjoy!
