A gluten-free/Grain-free/corn-free pumpkin bread base stuffing with sauteed onion, celery, sage and fall spices.
This is my perfected recipe for a mold safe Turkey dressing. It has the exact taste of a bread stuffing without the threats of gluten, grains or corn. This may be one of my favorite inventions yet ;)
This recipe takes a little effort but well worth it. You have to make it in two separate stages.
First the gluten, grain and corn-free pumpkin bread has to be baked.
Second, the veggies and stuffing blend has to be cooked.
KITCHEN ITEMS YOU'LL NEED
A Stainless steel baking sheet with sides.
Hand mixer or stand mixer
Glass or stainless mixing bowl
Stainless Steel stockpot or large Stainless Steel saucepan
Bake the (gluten free, grain free, sugar free) Pumpkin Bread
Avocado oil spray or coconut oil (to spray pan)
7 ounces of organic pumpkin puree
4 large pastured eggs , room temperature
1 separate (egg) to make an egg wash for the top
1/2 cup of raw unfiltered honey
1/4 cup of melted unsalted grassfed butter
1 teaspoon 100% pure vanilla extract
1 1/2 teaspoons of lemon juice
2 teaspoons of organic cinnamon
1/4 teaspoon sea salt
1 1/2 cups of finely milled almond flour
1/2 cup of golden flax meal , reground (It's important to buy the golden flax meal and not the regular or it won't turn out correctly. You can buy GOLDEN FLAX MEAL here)
1 tablespoon of psyllium husk powder
1/4 teaspoon of organic ground cloves
1 1/2 teaspoons of organic ground ginger
1/2 teaspoon organic ground nutmeg
1/4 cup of finely chopped walnuts
Preheat oven to 350 degrees.
Grease an 20x14x1 (Or similar-sized) stainless steel, sheet pan. *Avoid aluminum and non stick pans. They contain toxic metals and chemicals that leach into your food.
Using a coffee grinder, blender or nutri-bullet grind up the "Golden Flax Meal" even finer than it is. (This is an important step. Without this the bread wont have the texture of bread and will be creamy) Set the flax meal aside in a separate bowl.
Using an electric mixer, beat the pumpkin puree, honey, melted butter, and vanilla extract until well blended.
Next, add in the 4 eggs one at a time making sure to beat until fully combined. (Do not add in the separate egg...we are saving that for later to make an egg wash for the top)
To the wet batter add the almond flour, flax meal, lemon juice, psyllium husk powder, and spices.
Spread the batter into the 20x14x1 (Or similar-sized) stainless steel, sheet pan. Note that batter will be thick.
Bake at 350 degrees for 40 minutes
While the bread is baking get a separate small bowl and crack your last egg into the bowl and whisk it until well blended.
Take the bread out and place it on the stovetop. Using your silicone pastry brush, spread some of the egg mixture over top of the bread. This will create a nice golden brown crust and seal in a lot of the moisture and flavor to make it more realistic and taste like real bread!!
Once the bread is out of the oven use a knife or your silicone spatula to chop up the bread into tiny pieces.
NOW MAKE THE VEGGIES & SPICE BLEND FOR THE STUFFING
Entire recipe (from above) of the pumpkin, gluten/grain free bread chopped into tiny pieces
¾ cup (or 1 1/2 sticks) of grassfed butter or ghee (I prefer the butter in this recipe)
1 organic onion (any variety chopped)
4 stalks organic celery, chopped
2 teaspoons poultry seasoning
1 teaspoon celtic sea salt
1/2 teaspoon of cayenne pepper
1 cup organic pastured chicken broth (I save the broth from my pastured chickens when I boil them..I freeze the broth just for recipes like this)
In a large stainless steel stockpot or large stainless steel saucepan, melt butter over medium heat.
Cook onion and celery until soft.
Throw in your poultry seasoning, salt, and pepper.
Pour in the chicken broth and mix well...cook it for 10 more minutes on med-low heat.
Stir in bread cubes until evenly coated.
You can freeze it for later and use as a stuffing for turkey, or bake in a buttered casserole dish at 350 degrees F (175 degrees C) for 30 to 40 minutes.