•½ cup coconut oil or ghee + ¼ cup extra for sauteeing
•6 egg whites
•½ cup coconut flour
•¼ cup almond flour
•3 tablespoons ground chia seeds
•1 tablespoon baking soda
•½ teaspoon salt
•1 yellow onion, chopped
•3-4 celery stalks, chopped
•1 cup chopped Swiss chard or spinach
•1 cup chicken broth
•Handful of fresh sage
•1 tablespoon fresh chopped marjoram
•1 teaspoon nutmeg
•Sea salt or truffle salt and black pepper to taste
1.You can prepare your grain-free bread for the stuffing a few days ahead of time.
2.Preheat oven to 350. Bring ghee or coconut oil to room temperature and beat together with egg whites, coconut flour, almond flour, ground chia seeds, baking soda, and ¼ teaspoon of salt.
3.Bake this mixture in a greased bread pan for 20-30 minutes or until top is golden brown.
Prepare the Stuffing
1.Cut your wheat-free bread into one-inch cubes. Arrange cubes in a single layer on a baking sheet and toast in oven until slightly browned and crispy. Remove from oven and set aside.
2.Heat remaining ¼ cup fat in large skillet over medium heat. Sauté onion, celery, chard, herbs and spices in fat. Transfer cooked vegetables to a large bowl, stir in bread cubes and chicken broth.
3.Spread in a 9-x13-inch baking pan and bake for 20 minutes or until lightly browned.
Adapted from Dr. Sara’s Health Holiday Recipes