Classic Bread Stuffing and a Thanksgiving Recipe Roundup

Classic Paleo Bread Stuffing

This stuffing recipe is my take on the classic. No cranberries, sausage, apples, bacon, bourbon, or browned butter. Just classic bread stuffing, Paleo style.

Because the bread needs to be dry and toasty to avoid soggy stuffing, this recipe does require a little planning ahead. Just make sure you prepare your loaf of bread at least one day in advance (but you can make it earlier than that if that works better for your Thanksgiving schedule), and then toast the cubes the night before. This will give you that soft spongy bread texture on the bottom, with a little toasty bread from the top mixed in.

Prep time: 10 minutes, plus time to make bread
Cook time: 2 hours
Yield: 6-8 servings

Ingredients:

• 1 loaf Paleo “Multigrain” bread, cubed (or 6 cups of your favorite grain free bread, cubed)
• ¼ cup butter or ghee
• 1 sweet onion, diced
• 1 cup chopped celery (about 4-5 stalks)
• 2 cloves garlic, minced
• 1 ½ cups bone broth
• 1 Tablespoon dried rubbed sage
• 2 teaspoons dried rosemary
• 2 teaspoons dried thyme
• ½ teaspoon salt
• ½ teaspoon pepper

Directions:

1. The night before you’re going to make your stuffing, cube the loaf of bread. Spread cubes onto a baking sheet and bake for 45 minutes at 250 degrees. Place in a large bowl and let it sit out uncovered, overnight.
2. When you’re ready to prepare your stuffing, preheat the oven to 400 degrees. Grease 1.5 quart baking dish with butter or coconut oil.
3. In a large skillet, melt butter over medium heat. Add onions, celery and garlic and saute until softened. Add mixture to bowl with the bread cubes.
4. Add seasonings and broth to bread bowl and toss to combine.
5. Pour stuffing into prepared baking dish.
6. Cover with foil and bake for 40 minutes. Remove foil and bake for an additional 15 minutes until bread is toasty.