This is one of my favorite dishes. It has all of the flavor of a traditional stuffing, with none of the grains. It's great around the holidays, or anytime of the year. Stuffing is always one of my favorite parts of a holiday meal, or any meal, and I have missed it the past few years that I've been on the SCD, so when I first tasted this grain-free alternative, I was ecstatic! I hope it brings you as much joy as it has brought me!
Ingredients: 4 cups onion 2 1/2 cups celery 1 1/2 cups apple 3/4 cup carrot 2 1/2 cups almond flour 1/2 tsp. Marjoram 1 T. Thyme 1 T. Rosemary 1 T. Sage Salt to taste Pepper to taste 2 T. butter 1/3 cup dates 3 eggs Steps: 1) Preheat the oven to 350 degrees F. 2) Dice the onions, celery, carrots, apples, and dates. 3) Sauté the onion, celery, carrots, and apples in a sauté pan with a couple tablespoons of butter over medium heat. After a couple of minutes, add in the herbs and mix them in. 4) After the veggies and apples are all softened, remove them from the heat. 5) Crack the eggs into a bowl and whisk them. 6) Mix the flour and chopped dates in with the eggs. 7) Mix the cooked veggies mixture into the flour mixture. 8) Transfer the stuffing mixture into a baking safe dish, even out the top, and bake until cooked all the way through and golden brown on top. (Likely at least 1 1/2 hours.) 8) Remove from the oven, let cool a little bit, and enjoy with cranberry sauce and stuffed chicken breasts, other meat or veggie dishes you prefer, or by itself! Tip: You can serve this stuffing with some fresh orange zest on top for a refreshing garnish.
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