AIP Bread Stuffing
This AIP Bread Stuffing is not only AIP and Paleo, it's a proper bread based stuffing that tastes great and has a great texture!
Prep Time20 minutes mins
Cook Time1 hour hr 15 minutes mins
Total Time1 hour hr 35 minutes mins
Course: Side Dish
Cuisine: Holiday
Servings: 8 -10 people.
Calories: 190kcal
Stuffing:
- 5 Celery Ribs
- 1 Large Onion
- Olive oil
- 1+ cup Chicken broth
- 1 ½+ Tbso AIP Poultry Seasoning Recipe in post
- Salt
Bread:
Preheat oven to 350, grease an 8 x 8" glass baking pan with lard or olive oil.
In a medium or large bowl, mix together the cassava flour, tapioca, gelatin, baking soda, and salt.
Melt the lard, add to the bowl along with apple cider vinegar and broth.
Stir just until dough comes together. Don’t over stir or beat it.
Spread dough / batter into prepared baking pan.
Bake for 35 minutes, turn the oven off and leave it in for another 10-15 minutes, until cooked through.
Remove from oven and allow to cool to room temp.
Stuffing:
Once you’re ready to proceed, chop your celery and onion into small pieces, add to a large pan with a bit of olive oil.
Saute veggies until starting to soften. Add broth, continue to heat through.
As veggies are cooking, cut or tear your bread into small, bite sized pieces. Add to the pan, gently stir to coat the bread in veggies and broth.
Season with poultry seasoning and salt, to taste.
Test for moisture - 1 cup should be good if you’re stuffing it into a turkey, but you may want a bit more if you’re cooking it separately.
Stuff into a turkey and roast as usual, or scoop into a baking dish and bake at 350 for 20 minutes or so, until browned and crispy on top.
Calories: 190kcal | Carbohydrates: 43g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 884mg | Potassium: 70mg | Fiber: 1g | Sugar: 2g | Vitamin A: 146IU | Vitamin C: 6mg | Calcium: 88mg | Iron: 3mg