Friday, November 15, 2013
NSNG Thanksgiving Stuffing
NSNG Low Carb Stuffing
How to make an NSNG stuffing? Seems impossible. Tried to find sprouted bread, but wasn't sure if there was gluten in it. So making a quick loaf from almond flour solved all my Thanksgiving stuffing recipe woes. This stuffing resembles the lovely texture of a cornmeal stuffing, but without the pesky insulin raising grain.
Plus this bread is a cinch to make for when you absolutely must have a slice of bread with butter but aren't in the mood to carb load.
2 1/2 cups almond meal flour
1 tsp. sea salt
1/2 tsp. baking soda
1 tsp. apple cider vinegar
-Preheat oven to 300 degrees.
-Grease a 9X3 pan with butter.
-Mix all ingredients well.
-Press mix evenly into loaf pan.
-Bake 45-50 minutes, or until toothpick comes out clean
-Let Bread cool
Bread, cubed into 1/2 inch pieces
1 large onion, chopped
3 celery stalks, chopped
1/2 tsp. poultry seasoning
1/2 tsp. dried thyme
1/2 tsp. dried oregano
1/2 tsp. dried basil
1/4 tsp. onion powder
1/4 tsp. garlic powder
1-2 cups chicken broth
2 tablespoons butter for sauteing
2 tablespoons butter, melted for drizzling
-Preheat oven to 350 degrees, grease an 8x8 pan well with butter.
-Cook the onion and celery on medium high heat until very soft in the butter (about 8-10 mins).
-Blend spices together, add into onion and celery and mix well.
-Place bread, onions and celery in a bowl and fold together.
-Add in chicken broth a 1/2 a half cup at a time until you reach your desired consistency of stuffing.
-Fluff with fork, pour into 8X8 pan, drizzle on remaining melted butter, bake 20-30 minutes at 350 degrees.