Grain-Free Thanksgiving Stuffing

You can bake your own bread using your favorite Paleo bread recipe or
purchase Paleo bread in a specialty market or online. Julian Bakery offers several varieties. I opted to bake my own for this recipe, and I used two loaves of Elana Amsterdam's Paleo Bread 2.0which makes a fabulous stuffing. 

Prep time: 20 min * Cook time: 1 hr 10 min * Yield: 12 to 16 servings

Equipment

• 3-quart oven safe baking dish

Ingredients

• 10 cups Paleo bread cubes*
• 6 tablespoons unsalted butter, plus enough to butter the baking dish
• 2 cups yellow onion, diced (2 large)
• 1 cup celery, diced (3 large stalks)
• 1 cup carrots, diced (3 large carrots)
• 2 tablespoons chopped flat-leaf parsley
• 3 teaspoons ground dried sage
• ¾ teaspoon dried or 2 teaspoons fresh rosemary leaves, minced
• 1 ½ teaspoons dried or 4 ½ teaspoons fresh marjoram, minced
• 1 ½ teaspoon dried or 4 ½ teaspoons fresh thyme, minced
• 2 teaspoons salt
• ½ teaspoon freshly ground black pepper
• ¼ teaspoon powdered ginger
• 2 cups chicken stock**

Directions

1. Preheat oven to 350º F.
2. Cut the bread into ¾-inch cubes and spread evenly on two baking sheets. Bake for 7 or more minutes until dried and toasted.
3. In a large sauté pan, melt 6 tablespoons butter and add onion, celery, and carrots. Sauté for 10 to 15 minutes until onions are translucent. Add parsley, sage, rosemary, thyme, salt, pepper, and ginger and mix well.
4. Combine the bread cubes and cooked vegetables in a large bowl and add the chicken stock. Gently toss together and put in buttered baking dish. Bake for 40 to 45 minutes until heated through and the top begins to brown.