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Holiday Stuffing Using Awesome Bunz

STUFFING

Low-carb / paleo-friendly / gluten-free / corn-free

1 bag Awesome Bunz
1 medium onion
2 ribs celery
6 to 8 Tablespoons (or more) grass-fed butter, ghee or fat of choice, softened/melted
1 to 2 cups broth or stock, heated (amount depends on your desired level of moistness)
1 to 2 Tablespoons herbs, fresh (or 1 – 2 tsp dried)
Whole herbs ground or crushed when using will have a lot more flavor. Parsley, sage, rosemary, and thyme are commonly used.
1 to 2 eggs (optional)
Sea salt and freshly ground black pepper, to taste

The following ingredients are suggestions to personalize and add flavor and quantity to your stuffing.

1/2 – 3/4 cup nuts (walnuts, pecans, or your choice), toasted and roughly chopped
3/4 to 1 pound cooked sausage – This could be anything from a breakfast sausage, crumbled without casing, or an apple maple sausage link cooked and sliced or chopped, or any speciality flavors that you enjoy.
1/2 – 1 pound mushrooms (standard champion, crimini, or a mix of wild mushrooms) sliced or chopped (If using dried mushrooms, reduce quantity and be sure to soak them until rehydrated, then drain, first).
1 tart, firm apple that will hold up when cooked, peeled and chopped
Chestnuts, chopped, dried cherries, oysters, or anything that you would want in your traditional recipe.

Method

Cube the buns into cubes, approximately 1/2 inch. Follow the directions (in previous blog) for croutons, or simply toast until dry in a single layer in a sheet pan at about 225 to 250 degrees. Stir occasionally. You should have approximately 4 cups. Set aside in a large bowl.

Saute the onion and celery in large frying pan or wok with 3 T of the fat. Season with a few good pinches of sea salt. Saute gently about 10 minutes until softened and transparent. Add the mushrooms at this point (if using). Saute another 10 minutes and then cook until pan juices are reduced. Add apple and saute, stirring, for about a minute. Add the rest of the butter/fat and let melt. Combine croutons with sauteed mixture in a large bowl. Add the herbs and any other optional ingredients. Mix/fold together.

Beat egg. Stir 1/2 cup of broth into egg and mix well. Pour egg mixture and the rest of the broth over stuffing and mix/fold together. Let sit for 10 minutes, folding ingredients gently every few minutes. Taste and adjust seasonings.

Pour into a lightly greased baking dish or casserole, (approx. 8 cups). Cover with foil or lid. Place in a preheated 350 deg oven for 25 minutes. Remove foil and bake 15 minutes longer to brown and crisp the top.

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