• Stacey @RealWorldAIP

AIP Thanksgiving Stuffing!!

Updated: Nov 20, 2018

This stuffing is LEGIT! It actually tastes like it was made from bread cubes! Your family will never guess it's grain free.

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Happy Thanksgiving!! ❤



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This recipe makes 4-6 servings.


For the dried "bread" crumbles you will need:

  • 1 lb raw white sweet potato, peeled and shredded

  • 1/4 c coconut butter, avocado oil OR bacon fat!

  • 1 1/2 tsp onion powder

  • 1 1/2 tsp sage

  • 1 tsp salt

  • 1/2 tsp thyme

  • 1/4 tsp marjoram

  • 1/4 tsp rosemary

  • 1/8 tsp mace

(Out of an ingredient? Here's where you can find great prices on all of the spices you will need to make this as well as AIP compliant additive-free organic coconut milk and coconut butter!)


Toss the shredded white sweet potato (also called boniato, Murusaki potato, japanese sweet potato or batata!) with all ingredients.


Pack tightly into a greased 8x8 square baking dish. Cover loosely with foil and bake at 450 degrees F for 45 minutes. Remove the foil the last 5 minutes or so to let it brown.


Now slice this into 1/2 " squares (they'll crumble apart if you do this while it's hot and that's totally ok) and dehydrate!


That can be done by placing on a baking sheet at very low heat in your oven until it is dried up like Stovetop stuffing crumbles,

OR

Put in your dehydrator overnight. You're on AIP, that should be about 8 or 9 hours 😉


Here's what you end up with!:


You can do this step weeks before Thanksgiving!!! You can even eat these as a crunchy snack anytime of year- with dried cranberries, OMG Thanksgiving trail mix!!! I seriously wanted to just keep these as-is for yummy crunchy snacks...


But if you wanna make stuffing then you will also need:

  • 2.5 oz or 5 T "Paleo Butter Pats" (or a blend of avocado or coconut oil + 1-2 minced garlic cloves)

  • 1 1/2 c (or 7 1/2 oz) celery, minced

  • 1 onion (1 cup or 4 oz), minced

  • About 1/4 c of finely minced fresh sage, thyme and rosemary- mostly sage!

  • 1/4 tsp salt

  • 2 c flavorful liquid of your choice- chicken stock would be perfect but bone broth will work too! I actually used beef stock in mine, loved it!!! Don't want to make broth? You can just buy it! 😉

Saute the onion and celery in the "butter" until they are cooked through, then add the fresh herbs and stock and bring to simmer.


Mix in your dried "bread" crumbles and pour the whole mix onto a greased cookie sheet and spread thin, about 1/2-1" thick for best results. I don't have an oven so I put it in a casserole in the toaster oven but was forced to bake, toss and then re-bake to get all the crispy bits that I craved...More surface area is a good thing here!


Bake in a 400 degree F oven loosely covered with foil for about 15-20 minutes, then take the foil off and go another 10 minutes or so until the top gets crispy. Keep an eye on it, you don't want to burn it. There should be crispy bits on top with a delightful chewy and moist bread-like bottom.


If you wanna pimp out this recipe!!:

Add a few handfuls of crushed Jackson's Honest Sweet Potato chips to the final mix before you bake it on the cookie sheet!!


You can also add bacon crumbles to the final mix!😍


And there you have it- stuffing that really tastes and feels like STUFFING!




I hope you love this as much as I do. Happy Thanksgiving!!!!💕💕


As seen on Phoenix Helix's AIP Recipe Roundtable #243!

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