Coconut Bread Dressing or Stuffing for Thankgiving Grain-Free GAPS Legal

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Coconut Bread Stuffing

Shared with permission from my affiliate partner Sarah Schatz from Heart of Cooking. Sarah's Heart of Cooking Allergy Free Thanksgiving menu planner is one of my favorites.  It is loaded with GAPS-friendly meals and many other traditional favorites. By the way, the photo above is during the process of making it – I don't have a good closeup of the dressing so I'll have to see about remedying that!

Heart of Cooking Allergen Free Thanksgiving Menu Planner

Heart of Cooking Allergen Free Thanksgiving Menu Planner (affiliate link)

My 1st GAPS Thanksgiving 2010 Coconut Bread Stuffing

I started on GAPS in December, so my last carb-fest Thanksgiving was in 2009.  I was very grateful that I'd had almost an entire year to get used to eating grain-free so by the time Thanksgiving 2010 rolled around I was able to come up with some pretty good substitutes.  This stuffing was one of them, and I am happy to be able to share it with you today.

COCONUT BREAD STUFFING

Servings: 12

Prep + Cook = 55 minutes

Adapted from Joy of Cooking and http://withwithout.wordpress.com

  • 3-4 Tablespoons butter or olive oil
  • 1 to 1-1/2 cups chicken broth (or turkey broth if you use Starlene's tip!)
  • 1 onion, chopped
  • 1-2 ribs celery, chopped
  • 1-2 apples, peeled, cored and chopped
  • 5-6 cups (or 1 loaf) cubed coconut bread (recipe follows)
  • 1-1/2 teaspoon dried thyme or 1 Tablespoon freshly chopped
  • 1 teaspoon dried sage or 1 Tablespoon freshly chopped
  • 1/4 cup freshly chopped parsley
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon freshly grated or ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1 egg, well beaten (optional)

Steps:

1. Preheat oven to 400°F. When hot, toast the cubed bread on a dry cookie sheet until brown, about 8-10 minutes. Set aside. Bring down the heat of the oven to 350°F.

2. At medium heat in a skillet, saute the onion with one tablespoon butter or olive oil until it is soft and translucent, about 8-10 minutes. Add the celery and cook for a few more minutes until it is cooked through. Add the herbs, spices, salt and pepper. Turn off the heat.

3. Heat the broth and remaining butter until melted. In a large bowl, combine the bread cubes, vegetable-herb mixture, and chopped apples. Pour the chicken stock over the mixture and stir until well combined. Adjust the seasonings until it is to your liking. You can add a well-beaten egg to the mixture which will make the stuffing more firm.

4. Stuff the turkey or bake in a covered dish alongside the turkey, about 25-40 minutes, or until top forms a crust. (If you like it to get a little crispy, remove the cover a little before it's done baking).

COCONUT FLOUR BREAD

Servings: 12

Prep + Cook = 60 minutes

This bread recipe makes great sandwich bread.  It was adapted from Cooking with Coconut Flour by Bruce Fife.

  • 6 eggs, at room temperature
  • 1/2 cup coconut oil or butter, melted
  • 2 tablespoons honey, or other preferred sweetener
  • 2/3- 3/4 cups coconut flour, sifted
  • 1 teaspoon baking powder, corn and gluten free; delete for GAPS

Steps:

1.  Preheat the oven to 350°F.

2.  It is best to sift the coconut flour first.  Then, blend all ingredients in a food processor, mixer or use a whisk until there are no lumps. Start with less flour at first.  You are looking for a thick but moist batter.  Add an additional egg and/or more oil if needed.

3.  Pour mixture into a greased loaf pan. Bake in preheated oven for 35-40 minutes or until firm and golden brown on top.

Substitutions:

Coconut: Coconut flour cannot be substituted in other recipes part for part. Use another recipe if you can’t eat coconut.

Eggs: this recipe needs eggs to work. Use another recipe if you can’t eat eggs

Baking powder:  Sarah says she has made this recipe many times without baking powder or baking soda and it turned out great, she says “You can use baking soda instead of baking powder.  But you would use less (1/2 tsp) and add 2 teaspoons of apple cider vinegar or lemon juice.”

Nutritional Info: Per Serving: 184 Calories; 13g Fat (65.6% calories from fat); 5g Protein; 11g Carbohydrate; 5g Dietary Fiber; 129mg Cholesterol; 86mg Sodium. Exchanges: 1/2 Lean Meat; 2 Fat; 0 Other Carbohydrates.

 

Coconut Bread Dressing or Stuffing
Author: 
Recipe type: Coconut Bread Stuffing
Cuisine: Thanksgiving
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
This recipe is shared with permission from Sarah Schatz from Heart of Cooking. Stuffing adapted from Joy of Cooking and http://withwithout.wordpress.com. Bread adapted from Cooking with Coconut Flour by Bruce Fife.
Ingredients
  • 3-4 Tablespoons butter or olive oil
  • 1 to 1-1/2 cups chicken broth (or turkey broth if you use Starlene’s tip!)
  • 1 onion, chopped
  • 1-2 ribs celery, chopped
  • 1-2 apples, peeled, cored and chopped
  • 5-6 cups (or 1 loaf) cubed coconut bread (recipe follows)
  • 1-1/2 teaspoon dried thyme or 1 Tablespoon freshly chopped
  • 1 teaspoon dried sage or 1 Tablespoon freshly chopped
  • ¼ cup freshly chopped parsley
  • ¾ teaspoon salt
  • ½ teaspoon ground black pepper
  • ¼ teaspoon freshly grated or ground nutmeg
  • ⅛ teaspoon ground cloves
  • 1 egg, well beaten (optional)
  • Loaf of Bread
  • 6 eggs, at room temperature
  • ½ cup coconut oil or butter, melted
  • 2 tablespoons honey, or other preferred sweetener
  • ⅔- 3/4 cups coconut flour, sifted
  • 1 teaspoon baking powder, corn and gluten free; delete for GAPS Stuffing
Instructions
  1. Stuffing Instructions
  2. Preheat oven to 400°F. When hot, toast the cubed bread on a dry cookie sheet until brown, about 8-10 minutes. Set aside. Bring down the heat of the oven to 350°F.
  3. At medium heat in a skillet, saute the onion with one tablespoon butter or olive oil until it is soft and translucent, about 8-10 minutes. Add the celery and cook for a few more minutes until it is cooked through. Add the herbs, spices, salt and pepper. Turn off the heat.
  4. Heat the broth and remaining butter until melted. In a large bowl, combine the bread cubes, vegetable-herb mixture, and chopped apples. Pour the chicken stock over the mixture and stir until well combined. Adjust the seasonings until it is to your liking. You can add a well-beaten egg to the mixture which will make the stuffing more firm.
  5. Stuff the turkey or bake in a covered dish alongside the turkey, about 25-40 minutes, or until top forms a crust. (If you like it to get a little crispy, remove the cover a little before it’s done baking).
  6. Bread Instructions
  7. Preheat the oven to 350°F.
  8. It is best to sift the coconut flour first. Then, blend all ingredients in a food processor, mixer or use a whisk until there are no lumps. Start with less flour at first. You are looking for a thick but moist batter. Add an additional egg and/or more oil if needed.
  9. Pour mixture into a greased loaf pan. Bake in preheated oven for 35-40 minutes or until firm and golden brown on top.
Notes
Coconut: Coconut flour cannot be substituted in other recipes part for part. Use another recipe if you can’t eat coconut.
Eggs: this recipe needs eggs to work. Use another recipe if you can’t eat eggs
Baking powder: Sarah says she has made this recipe many times without baking powder or baking soda and it turned out great, she says “You can use baking soda instead of baking powder. But you would use less (1/2 tsp) and add 2 teaspoons of apple cider vinegar or lemon juice.”
Nutrition Information
Serving size: 1/12th Calories: 184 Fat: 13g Carbohydrates: 11g Sodium: 86mg Fiber: 5g Protein: 5g Cholesterol: 129mg
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