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 personally, I like to serve it in slices alongside 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:
- 1 tablespoon Grassfed Organic Ghee or fat of choice
- 1 onion, chopped
- 2 stalks celery, chopped
- ½ cup walnuts
- 1½ cup Almond Flour
- ½ cup Coconut Flour
- 1 teaspoon baking soda
- ¼ teaspoon fine sea salt
- 10 sage leaves, finely chopped
- 1 tablespoon fresh rosemary, chopped
- pinch of freshly grated nutmeg
- 4 eggs
- ½ 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)
- Preheat oven to 350F.
- Melt ghee in a pan over medium heat.
- Add the onion and celery to the pan and saute for about 5 minutes. Next, add the walnuts and saute for another couple minutes. Set this mixture aside for now.
- In a large bowl, combine the almond flour, coconut flour, baking soda, salt, sage, rosemary and nutmeg. Mix well.
- Add the sauteed onion mixture into the bowl along with the eggs and chicken broth. Mix until well combined.
- Fold the cooked bacon crumbles into the batter.
- Spread the thick batter into a loaf pan and bake at 350 for 35 minutes or until toothpick comes out clean.