This Thanksgiving enjoy yourself with this delicious and low carb-gluten free stuffing. Just because you’re trying to eat clean and stay healthy doesn’t mean you should deprive yourself from this kind of holidays goodies.
1/4 cup onion , chopped
8 oz portabella mushrooms, sliced
3 stalks celery, chopped
1/4 cup butter or coconut oil
1/2 tsp rosemary
1/2 tsp poultry seasoning
1 cup chicken broth
1 tsp Celtic sea salt
1/2 tsp pepper
2 eggs, beaten
1 batch of Protein Bread (from above)
OPTIONAL: sausage and drippings
Step 1: Preheat the oven to 325 degrees F.
Step 2: Saute the celery, onion and mushrooms in butter and spices until tender and translucent.
Step 3: Cut up the protein bread into small 1 centimeter cubes. Place the protein bread cubes in the pan with the vegetable mixture.
Step 4: Add the broth and mix well (you can add more if desired). Season to taste with salt and pepper. Stir in the egg.
Step 5: Bake, covered, in a greased 1 1/2 to 2 quart casserole for 35-40 minutes. Uncover and bake for 5-10 more minutes until golden brown on the top. Makes 12 servings.