Herbed Stuffing

Prep Time: 45 minutes
Bread Bake Time: 35 mins
Stuffing Bake Time: 45 mins
Serves 8

This stuffing is loaded with fresh herbs and holiday flavor with a fraction of the calories and carbs.  It will highlight your roasted turkey and pairs perfectly with the detoxed ‘Sweet Potato Casserole’ (see recipe) for a savory/sweet combination.  There is absolutely no need to buy breadcrumbs or even let your bread dry out.  Simply whip up the herb loaded bread (don’t worry, it’s easy and doesn’t need to look pretty), cut it in cubes, saute onions and celery, throw it in a dish and bake! I recommend making this stuffing the day before you plan to serve it and simply heat it up in the oven prior to eating.  Your holiday guests will give thanks for this big dose of healthy fiber and only 5 net carbs per serving.  

Bread Ingredients:
2 cups Flour Swap
2 teaspoons baking powder (double for Grain-Free)
1 teaspoon salt
½ teaspoon black pepper
4 cloves minced fresh garlic 
3-4 Tablespoons finely chopped fresh rosemary
3-4 Tablespoon finely chopped fresh sage
6-8 Tablespoons finely chopped fresh parsley
2 cups hot water
2 Tablespoons Extra Virgin Olive Oil

Stuffing Ingredients:
Cooled, cubed fresh bread (the entire loaf)
1 medium onion diced (about 1 cup)
1 cup diced celery
¾  cup veggie or chicken broth
2 Tablespoons olive oil (for cooking celery and onion)

Bread Directions:

Preheat the oven to 400 degrees.  Grease a 9” round baking pan well with olive oil.

Mix dry ingredients well.  Add fresh herbs (about 1 cup total of fresh chopped herbs), water and olive oil and stir until well incorporated.  Knead the dough with your hands for 2-3 minutes, then let the dough rest for about 5 minutes.  Knead for 1 more minute, then press into your well oiled baking pan.  Bake for 10 minutes then turn down the oven to 350 degrees and continue baking until golden brown, about 25 minutes more.  Remove from the oven and cool on a rack.  Slice into small cubes and place in a large mixing bowl.  

Stuffing Directions:

Preheat the oven to 350 degrees.  Grease a 9x9” square pan well.  

Saute diced onions and celery in olive oil until soft.  Add to the fresh bread cubes, pour in the broth and mix well.  Spread the wet bread cubes into your greased baking pan and bake uncovered for about 45 minutes until the top is golden.  Loosely cover with foil if stuffing starts to get too brown while baking.  Remove when done, allow to sit for about 10 minutes, then fluff and mix.  Allow the stuffing to completely cool and set on the counter for 1-2 hours, this settles the flavors and improves texture.  Reheat in the oven just before serving.