Grain-Free Stuffing With Sausage & Apples - Gluten-Free
Thanksgiving is one of my favorite family holidays.
The build-up and anticipation for that brief time with loved ones…
The great food that’s made its way to a large, carefully decorated table…
And everyone’s proudly shared a recipe that you can’t wait to sink your teeth into makes for beautiful memories.
My favorite part of the Thanksgiving meal?
The stuffing! The gooey, warm, tasty, starchy goodness that proudly shares the plate with all the other delicious sides. Thanksgiving just isn’t Thanksgiving without it!
Paleo, Grain-Free Stuffing
I love bread, but sadly, bread doesn’t love me. A paleo, grain-free, gluten-free lifestyle has become my new normal since I had to make some dietary changes.
I didn’t think I could ever have stuffing again — until now.
This stuffing recipe gives me the same satisfaction that I got from my childhood’s bread stuffing, yet it has so much more to offer.
The coconut breadcrumbs replace the gluten-filled breadcrumbs in this stuffing and offer lots of fiber and protein, without the grains. Coconut flour is one of my staple flours now that I have adopted the paleo lifestyle. It is a great flour for people with digestive challenges.
Coconut Flour In Paleo Stuffing
Wildly Organic Coconut Flour is made from the coconut meat of matured coconuts. The meat is scraped out from the inside and the milk is then separated from the meat. The meat is then dried at a very low temperature; once dried, the meat is ground into a fine flour. It is unlike gluten-filled flours, for it has no binder.
Eggs are the most convenient binder, however, for those with egg sensitivities, flax gel, aquafaba, or psyllium husks work as egg replacements, too.
If you love stuffing as much as I do, then you too might enjoy this satisfying, grain-free, paleo stuffing.
Have you ever attempted paleo stuffing?
- 5 eggsroom temperature
- 1/3cup Wildly Organic Butter Alternative
- 3/4cup Wildly Organic Coconut Flour
- 2tablespoons arrowroot
- 1teaspoon aluminum-free baking powder
- 1teaspoon Wildly Organic Himalayan Pink Salt
- 3-1/2cups applespeeled, cored, and chopped
- 1pound sage pork sausage
- 2cups coconut bread crumbscubed or crumbed and dried
- 1cup onionchopped
- 1/2cup celerychopped
- 2 garlic clovesminced
- 3tablespoons fresh sagechopped
- 1teaspoon Wildly Organic Himalayan Pink Salt
- 1/2teaspoons Wildly Organic Black Pepper
- 2cups chicken brothor broth of choice
- 1cup coconut cream or Wildly Organic Coconut Milk Powder prepared
- 2tablespoons Wildly Organic Butter Alternativeor butter
- 1tablespoon arrowroot
- 1 egg
- 1/2cup Wildly Organic Pecanschopped (optional)
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Preheat oven to 350F. Mix wet and dry ingredients in separate bowls, then add dry ingredients into wet and mix thoroughly.
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Shape into loaf and place on parchment lined baking sheet, bake for 30-40 minutes, or until golden brown or inserted knife comes out clean.
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Make a few days ahead, break up into crumbs or cut into cubes, let dry.
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For rapid drying, place breadcrumbs or cubes, on a baking sheet and place into a low temperature oven until dry.
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Preheat oven to 350F. Prepare apples and set aside.
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Sauté sausage in a large sauté pan. Take out of pan, set aside.
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Add butter and apples to pan and sauté for 5 minutes, add onions, garlic, celery and sauté another three minutes.
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Add remaining ingredients and mix thoroughly and place into a baking dish, bake for 30 minutes or until it bubbles and is golden brown.
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Serve with main dish.
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