Grain Free Bacon Herb Stuffing
on Nov 11, 2016, Updated Nov 15, 2020
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Grain-Free Bacon Herb Stuffing
Ingredients
Scale
Bread:
- 1/4 cup ghee
- 3/4 cup almond milk
- 1/4 cup honey (omit if making whole30)
- 1 teaspoon apple cider vinegar
- 5 eggs
- 2 1/4 cups blanched almond flour
- 1/4 cup coconut flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- ½ teaspoon sage
- ½ teaspoon rosemary
Stuffing:
- 4 large celery ribs
- 2 medium onions
- 1 pound sliced bacon
- 1 tablespoon thyme
- 1 tablespoon rosemary
- 1 tablespoon sage
- 1/4 cup chicken broth
- 4 scoops collagen
Instructions
- For “Bread”:
- Preheat the oven to 350°F. Heat the ghee in a 10-inch cast-iron skillet over medium-high heat until melted. Swirl it around to coat the bottom and sides of the skillet, then pour the melted ghee into a large bowl. Place the cast-iron skillet back on the stovetop and keep on low heat.
- Add the almond milk, honey, and vinegar to the mixing bowl and mix with a whisk for 30 seconds. Add the eggs, one at a time, beating in after each addition. Add the almond flour, coconut flour, baking powder, baking soda, rosemary, sage, and salt and mix until combined. Pour the batter into the hot cast-iron skillet.
- Bake for 30 minutes, or until the bread is golden and a toothpick inserted into the center comes out clean when. Cool for 20 minutes.
- For Stuffing:
- Cut “corn” bread into 1/2-inch cubes and lay on a baking sheet. Turn you broiler on high and broil the pieces for 2-4 minutes or until lightly browned and crispy. Remove and set aside.
- Coarsely chop separately celery, onions, and bacon. In a large, deep skillet sauté bacon over moderately high heat, stirring, until browned, about 10 minutes. Add celery and onions and cook, stirring, until vegetables are softened, about 5 minutes. Add herbs and salt and pepper to taste and cook, stirring, 1 minute.
- In a large bowl toss together corn bread and bacon mixture and transfer to baking dish. In a small microwave safe bowl, add broth and microwave for 30 seconds. Add collagen to broth and stir until combined.
- Drizzle stock or broth over stuffing and bake, covered, for 45 minutes at 350 degrees.
I love this idea! We have a few people coming for Thanksgiving who are gluten-free so this might make it to the table this year.
Oh yes I hope you make it!! It will blow your mind!! 🙂
This is brilliant!! I’d love to try this Thanksgiving! Husband and I are mostly Paleo and I haven’t had stuffing in years. I pinned for later!
I hope you try it!!! SO DELISH!!
This recipe has me so pumped for Thanksgiving! Stuffing is one of my favorite dishes, but only eating it once a year is just not enough.
Thanks Emily!!! It is so delish, I hope you try it!
This stuffing looks better than any I’ve ever seen! love that it’s paleo and whole 30 too!
Thanks lady!! It was sooo delish, I am going to make it a few more times this season for sure!!
NO WAY! This is like the comfort-stuffing I grew up on, but it was that nasty boxed version. I thought this would be waaaaay too complicated but of course you made it easy and looking amaze-balls. MAKING for turkey day!! LOVE LOVE LOVE Vital Proteins!
YAYYY!! That makes me SO happy Chrissa!! You will LOVE it!! XO!
Would it be possible to substitute the almond milk and almond flour with coconut milk and flour?
Coconut milk would work but coconut flour is a much different consistency so I can’t promise it would turn out the same! You would at least need to do less than the amount the recipe calls for and maybe add some arrowroot powder? Haven’t tried it though!
Could I still make the bread if I don’t have a cast-iron skillet?
Yes! You can make it in an 8×8 or 13 x 9 pyrex dish!
Looks delicious! Can I make this without the collagen?
Yes you can!!
I’m totally making this for thanksgiving! Do you use fresh or dried herbs in yours?
Fresh!
Can I make this a day or two ahead of time? Or make the bread a day ahead, then make stuffing a day later? I can’t wait to make this for my celiacs child.
You can make the bread a day ahead!