Thanksgiving Stuffing

A paleo stuffing?  How can it be?  Simple - make your own homemade loaf of almond flour based bread as the base!  I have been making this for years, and it has been a hit with a variety of people.  Read on! 

Notes:  I like to make the bread a couple days ahead of time so it can get nice and dry.  I usually cut it into when it is cool and put it on a cookie sheet to dry out.  If it is still moist on Thanksgiving, sometimes I toast it a bit in the oven before finishing the dish.

Ingredients

Bread:

2 1/2 cups almond meal
1 Tablespoon baking powder
1 Tablespoon poultry seasoning, such as Bell's Seasoning
1/4 teaspoon salt
1/2 cup (1 stick) melted butter
3 eggs
1/3 cup water
2 ts sugar substitute

Stuffing:

1 TB butter
1 large onion, chopped
6-7 cups chopped celery - about 2 small bunches
1 green Bell pepper, chopped
1 bunch parsley, chopped (about 2 cups)
4 teaspoons poultry seasoning
1/2 teaspoon pepper
1/2 ts salt
1 cup broth, plus more according to moisture needed
2 eggs if baking stuffing  - can use 1 - 3 depending on how melded you like it

Instructions:

Bread:

Heat oven to 350 F.

Butter the bottom of a large loaf pan .  Mix dry ingredients together (a whisk works well).  Whisk together wet ingredients, then add to dry mix and stir well.  Pour into loaf pan.  Bake for 35 to 45 minutes until top is lightly browned and toothpick comes out clean.  When cool enough to handle, remove from pan and let cool completely.  Cut into desired size cubes for stuffing.

Stuffing :

Saute onion, celery, and pepper in butter until soft.   Add parsley and cook for a minute or so, until wilted. Add seasonings and stir to blend.  Whisk the eggs.  Gently mix together the vegetables, bread, broth and egg.  Adjust seasoning and moisture. If you're going to stuff poultry with it, leave it on the dry side because it will absorb a lot of juices during cooking.  Transfer to a casserole dish and bake at 350 F. for about half an hour, or until browned on top.