SCD Thanksgiving Stuffing

Update: Please see my updated stuffing post Grain-Free Stuffing  here

It was my job to make the stuffing this year, so I experimented with SCD bread. The greatest part is that no one knew the difference, and once I told them what it was made of, they went back for seconds!

Ingredients

For the Bread Loaf (recipe adapted from the Lois Lang Bread recipe)

  • 2 1/2 cups almond flour
  • 1 cup farmer’s cheese
  • 1/4 cup butter (melted)
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 3 eggs
  • 1/2 cup water
  • fresh chopped rosemary

For the stuffing

  • 2 tbsp extra-virgin olive oil
  • 3 celery stalks, thinly sliced
  • 2 medium onions, halved lengthwise and thinly sliced in half-moons
  • 2 cloves garlic, finely chopped
  • 2 Fuji apples (skin on, chopped)
  • 1 lb SCD legal sausage (sweet Italian preferable)
  • 1/2 cup sliced Cremini mushrooms
  • 3 eggs (beaten)
  • 1 1/2 cups turkey stock (or SCD legal chicken broth)
  • 3 tbsp coarsely chopped fresh flat-leaf parsley
  • 3 1/2 teaspoons finely chopped fresh sage
  • 2 tsp finely chopped fresh thyme
  • 2 tsp finely chopped fresh rosemary

Directions

  1. Combine all bread ingredients (except for the flower and water) in a mixer and blend until smooth.  Alternate adding the flour and the water until dough is combined. Dough will be a very sticky consistency.
  2. Grease a loaf pan and put a rectangular piece of parchment paper at the bottom. This will help the loaf come out easily. Spray more oil on top of the parchment piece.
  3. Fold the dough into the loaf pan with a spoon.
  4. Bake at 325° for about 45 minutes. Careful to not let the top burn
  5. While the bread is baking, saute in oil the celery, onions, garlic, sausage, apples and mushrooms until tender or about 15 minutes. Set aside until loaf has baked and cooled.
  6. Sliced the bread into cubes and coat with 4 tbsp melted butter. Place on a cookie sheet and toast in the oven for 15 minutes on 400° or until golden brown and slightly dry.
  7. Toss the bread crumbs with the sauteed mixture, eggs, turkey stock and herbs.
  8. Transfer stuffing to a well buttered baking dish and bake at 350° covered for 35 minutes. Uncover and bake 15 minutes until top is golden.
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Comments
4 Responses to “SCD Thanksgiving Stuffing”
  1. This sounds wonderful. I’ll have to keep it in mind for next Thanksgiving!

  2. dlynnewalker says:

    Thanks Denise! It was a big hit. I was surprised at how good Thanksgiving could still be even with it all SCD friendly.

  3. Gillian says:

    This sounds delicious. But Farmer’s cheese is not listed on the legal/illegal SCD list. How can you tell that it contains no lactose? I understand that this cheese is similar to ricotta, which is illegal.

    • Against All Grain says:

      Hi Gillian. Farmer’s cheese is listed in the book on page 184 as legal. It is the dry curd cottage cheese Elaine talks about. The brand that I’ve found in my area is called Friendship Farmer’s Cheese, but she mentions Western Dairy.

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