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Stuffing

Ingredients

• BREAD
• 1/2 cup coconut flour
• 1/4 tsp Celtic sea salt
• 1/4 tsp baking soda
• 6 eggs (or 3 eggs and 1/3 cup coconut milk)
• 1/2 cup coconut oil, melted
• Preheat oven to 350 degrees F. In a medium sized bowl sift together the dry ingredients. Slowly add the wet ingredients into the dry ingredients and stir until very smooth. Grease a small bread pan and fill about 2/3 of the way full with batter. Bake for 40-50 minutes, or until a toothpick comes out clean. This can be made ahead and frozen.
• STUFFING
• 1 pound ground sausage or bacon
• 2 cups celery, chopped
• 1/2 cup onion, chopped
• 5 cups crumbled “cornbread” (from above)
• 2 cups sliced mushrooms
• 1 1/4 cups chicken broth (or more if you like a mushy stuffing)
• 1 1/2 tsp poultry seasoning
• 1 tsp sage
• Preheat oven to 325 degrees F (165 degrees C). Place sausage, mushrooms, celery and onions in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. In a large bowl combine sausage mixture with cornbread, chicken broth, poultry seasoning and sage. Mix well and transfer to a 9×12 inch baking dish. Bake, covered, for 45 minutes or until well set and cooked through. Makes 12 servings.

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