Stuffing – GAPS Approved

This stuffing recipe is the perfect complement to a holiday meal. It’s always the first thing to go with barely enough leftovers to make a second meal. One teenager, at our house as a guest, who the Standard American Diet said, “This is the best stuffing I have ever eaten!”

Prepare a loaf of bread two days before this dish is to be eaten. The bread needs to dry into breadcrumbs. 

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Bread

One loaf of bread, cut and dried into cubes, recipe for bread is first.

Recipe for bread:
3/4 cup filtered water
1/2 cup cold yogurt, kefir or sour cream (preferably home brewed)
1/4 cup Organic Valley Pastured butter or Kerrygold butter (4-5 tablespoons)
1/4 cup local honey
2 pastured eggs
1 teaspoon bread yeast (optional – if on GAPS use baking soda)
3.5 cups almond flour (use fresh ground Einkhorn wheat berries, properly soaked and sprouted for those coming off GAPS)
dash of salt.

Mix the ingredients in a mixer and cook in a greased bread pan at 350 degrees for 40 minutes or until done. 1-2 days before serving. After cooked and cooled cut the bread into breadcrumb sized pieces and put in the dehydrator to dry thoroughly. The temperature doesn’t really matter because the enzymes have already been altered from cooking the bread; the higher the temperature, the faster the bread crumbs die. If you are using fresh ground wheat berries it is of utmost importance that you eat the bread within 72 hours of grinding the wheat. See note below. Be sure the pieces are small enough. If you do not have a dehydrator spread crumbs on a cookie sheet in the oven on 200 degrees.
Add butter, meat stock, onions and celery to a large dutch oven pot with a lid. Heat on medium just until onions and celery is cooked but not mushy. Optimally there should be some crunch left in the vegetables. Add the breadcrumbs and gently stir so breadcrumbs are coated with butter, onions and celery. Be quick yet gentle. Cover with a light fitting lid and turn off the heat to the pan. Let sit for 10 minutes. Gently stir again and serve while hot.

for the rest of the stuffing:
1/4 cup Organic Valley Pastured butter or Kerrygold butter (4-5 tablespoons)
half quart meat stock
two medium organic onions, chopped
3-4 stalks organic celery, chopped
salt and pepper to taste

When the time comes first heat up the vegetables in a deep dutch oven pot for a few minutes so the celery and onions are soft, not mushy, just enough so they are slightly crunchy.

In a deep dutch oven pot add half a block of Kerrygold butter, half a quart of meat stock, and vegetables.

Stir together lightly and quickly. Cover with a tight fitting lid, turn off the heat and let sit for 10 minutes. Gently stir one more time and serve while hot.

This is a traditional stuffing recipe.

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