Grain Free Bacon Herb Stuffing
Ready for your thanksgiving loving mind to be BLOWN?! Say it with me – Grain. Free. Stuffing!! If you are anything like me, stuffing is the best part of the thanksgiving meal. It really is the only time of year you chop up bread and mix it with tasty stuff like bacon and herbs and eat it by the forkful. What a wonderful world we live in! This year I wanted to give all of my paleo people a stuffing they could enjoy just as much as the classic kind – and possibly even moreso. I made a version of the Skillet “Corn” Bread from Danielle Walker from Against All Grain’s cookbook, and added tons of herbs to it! Then I chopped it all up and mixed it with herbs, bacon, onions, celery and chicken broth that I mixed with Vital Proteins Collagen Peptides! You know I love to add extra protein whenever I can and when I see a chance to dissolve it in some liquid I do it!
When I first made the bread, I was absolutely shocked at how delicious it was. Aka – I couldn’t stop eating it! My mom was helping me in the kitchen that day and she was also amazed! We are going to be sure to make it with chili this fall too. The reason it is so perfect in this stuffing is because it is cooked in ghee in a hot cast iron skillet and gets a nice crunchy crust. Then I chopped it into small pieces and broiled it to get it extra crispy! I am thinking this stuffing plus my Spiralized Sweet Potato Casserole, Turkey and a couple of green veggies would make a fantastic thanksgiving meal!! Also – if you do that – please tell me!! I absolutely love seeing you guys make my recipes so be sure to post a picture on instagram or facebook and tag me!!
Okay now let’s face plant into this stuffing shall we??
Collagen adds the best protein you can get!
Herbed “corn” bread?! OH YES.
This post is sponsored by Vital Proteins! I was compensated and all opinions are 100% my own. Thank you so much for supporting Little Bits Of!
- 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
- 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
- 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.