Thanksgiving Bread

Thanksgiving Bread

Thanksgiving Bread

Imagine stuffing in a loaf form. That is exactly how I’d describe this Thanksgiving bread. This bread is nice and moist; it has all the essentials of a good stuffing: sage, rosemary, celery, even chicken stock. I added some toasted walnuts for a little crunch and some bacon because bacon makes everything better. You can cube or crumble this bread if you really want to, but I think it’d look fancy to serve it in slices alongside your turkey – with some sweet cranberry sauce smeared right on top. Or, you could pour some thick gravy over a slice of this bread and enjoy it just like that.

If you decide not to make this Thanksgiving bread part of your holiday meal then make it afterward. Chances are you’ll have most of these ingredients in your fridge – just waiting to be used. You can make this with leftovers AND it’ll help you eat your leftovers. Use this as sandwich bread for all those leftover turkey sandwiches you’ll be eating after the holiday.

This is going to be my first year planning a paleo Thanksgiving for my guests. Last year, I made the works and just ate what I could. It was fine but I’ve decided there’s no need for that. Paleo food can be just as good – if not WAY better – than wheat products and other processed foods. I want to make sure my family/friends don’t feel like the meal is lacking in any way, which is why I’m testing everything in advance. This Thanksgiving bread made the cut – it got a big thumbs up from my not quite paleo hubby, Roby.

If you’re looking for a few more paleo-friendly thanksgiving ideas, here they are :)

Autumn Soup

Indian Roasted Butternut Squash

Apple Butter Pumpkin Pie

3-ingredient Cranberry Pomegranate Sauce

Thanksgiving Bread

Thanksgiving Bread

Ingredients

  • 1 tbs Grassfed Organic Ghee or fat of choice
  • 1 onion, chopped
  • 2 stalks celery, chopped
  • ½ cup walnuts
  • 1 1/2 cup Almond Flour
  • ½ cup Coconut Flour
  • 1 tsp baking soda
  • ¼ tsp sea salt
  • Sage (~10-11 small leaves), chopped
  • 1 tbs Rosemary, chopped
  • pinch of freshly grated nutmeg
  • 4 eggs
  • 1/2 cup chicken broth
  • 2-3 bacon strips, cooked and crumbled (if you omit, you may want to add a bit more salt to your batter)

Instructions

  1. Add ghee to a pan on medium heat. Once ghee melts, saute onion and celery for about five minutes. Add walnuts and saute for another couple minutes. Set aside.
  2. Cook bacon and crumble. Set aside.
  3. In a bowl, combine all of your dry ingredients and herbs and mix well.
  4. Add the sauteed onion mixture and then add the rest of your wet ingredients and combine. Mix in the bacon last.
  5. Spread the thick batter into loaf pan and bake at 350 for 35 minutes or until toothpick comes out clean.
http://myheartbeets.com/thanksgiving-bread/

Comments

  1. Kati says

    I saw your recipe on a Chowstalker email and have to say, this sounds Uh. May. Zing. I proposed it to my husband for Thanksgiving, and as first he was skeptical. Then I said it would be perfect for cutting a slice and layering turkey on top. I had him at layering. And the potential for leftover sandwiches is almost unfathomable! Thank you for making this!

  2. Fee says

    My husband and I have just complete the whole 30 and are looking forward to our 1st paleo thanksgiving. Will be adding the to the table! thank you :)

  3. Janet Bublitz says

    I made this last night and baked it for Thanksgiving dinner today. I won’t miss my wheat laden stuffing from years past. Great recipe, loved it! Thank you!

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