This delectable stuffing has all the seasoning we love in a stuffing. It is packed with nutrients, protein, healthy fats, and lots of savory flavor.
Prep time: 20 minutes
Cook Time: 45-50
Stuffing Serves 8-12
1 loaf of Fennel seeded bread
( Video below)
2 cups sweet onion, or white, chopped
2 cups celery, chopped
1 cup roasted chestnuts, chopped
5 cloves garlic, minced
2 large eggs
2- 2 1/2 cups chicken or vegetable stock
2 tbsp. sage, fine chop, or to taste
3 tbsp. parsley, chopped
3 tbsp. rosemary, fine chop, or to taste
3/4 tsp. sea salt, or to taste
1/4 tsp. fresh ground pepper
1/2 stick of grass fed butter
2 tbsp. olive oil, for toasting the bread
Preheat the oven to 300F.
Slice the fennel bread, then cut into cubes. Place the cubed bread on a rimmed baking sheet and drizzle with the olive oil. Add a pinch of salt and toss to evenly combine. Bake for about 15 minutes, or until dry and slightly toasted. Let cool. Can be made a few days ahead.
In a skillet over medium-low heat, add the butter and melt. Add the onion, celery, and 1/4 teaspoon salt and cook until completely soft, about 15 minutes. Add the garlic, sage, rosemary, parsley, and pepper, 1/4 teaspoon salt, and cook for another 1-2 minutes. Remove from heat and set aside. Taste for seasoning.
Preheat the oven to 375F.
Heat the stock in the microwave or in a skillet until just simmering. Place the eggs in a bowl and whisk to combine. Slowly add the hot stock to the eggs, starting with just a few tablespoons while whisking constantly. Add the rest of the stock while whisking.
Place the bread cubes, celery/onion mixture and stock/egg mixture in a large bowl and gently stir to combine. Add chestnuts, or other nuts, if using. Pour into a greased 9×13 baking dish and cover tightly with parchment paper, then foil.
Bake covered for 30 minutes. Uncover and continue to bake for another 10-15 minutes until golden and toasted on top. Serve and enjoy!
Can be made 2 days ahead. Store the stuffing in the refrigerator.
Join us in Asheville, for gluten-free cooking classes. Seasonal cooking classes to be offered are Keto, Paleo, Low-Carb Pizza Making, Vegan , and gluten-free Italian, to name a few.