- 1 loaf low-carb coconut flour bread
- ¼ cup fresh parsley
- 2 tablespoons tallow, coconut oil or red palm oil
- ½ red onion (200 grams), diced
- 4 celery sticks (200 grams), diced
- 2 teaspoons dried thyme leaves
- 1 teaspoon dried rosemary
- ½ teaspoon dried ground sage
- ¼ teaspoon black pepper
- ¼ teaspoon Himalayan rock salt
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cinnamon
- ¾ cup homemade beef broth
- ¼ cup stevia-sweetened ginger ale (soda), or additional beef broth
- Roughly chop fresh-baked bread into 1 inch chunks (it doesn’t have to be perfect). Place the pieces on a large baking sheet and place in the oven (do not turn it on!). Keep it there for 24-48 hours. If it’s still moist, let it sit in a 170F oven for about 1 hour or so. The bread should be a bit more moist than croutons, but not soft. This step will help the bread retain its shape in the stuffing, so don’t skip it! Alternatively, you can dehydrate in your dehydrator, 130F for 24 hours.
- Place the bread chunks in a large bowl, toss with fresh parsley and set aside.
- Preheat oven to 350F and lightly grease a 2.3 L/2.5 qt. casserole dish with a dab of tallow, coconut oil or red palm oil.
- Heat tallow in a large pan on medium-high heat. Add onion and cook until soft, about 5 minutes. Add celery, thyme, rosemary, sage, pepper, salt, ginger and cinnamon. Cook for another 3 minutes.
- Remove from heat and add vegetable mixture to bread and toss to combine being sure not to over mix.
- Now, combine the beef broth and stevia-sweetened soda in a small dish. Pour the mixture over top of the bread. Again, be sure not to over mix, just toss, then add to the prepared casserole dish.
- Cover and bake in preheated oven for 30 minutes.
- Remove from the oven and let sit with the cover on for 5 minutes.
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Stevia-Sweetened Soda: You do not have to use soda in this recipe. DO NOT use diet ginger ale laced with aspartame in its place. If you don’t have stevia-sweetened soda on hand, use more homemade beef broth.
Homemade Beef Broth: I make all of my bone both myself and freeze it for recipes like this one. If you don’t have any handy, you could use store-bought stock. Compared to homemade broth, the nutrition content doesn’t stack up. But it’s a good alternative.
Storage Instructions: If you’re planning on taking this dish with you to a dinner party or the like, do not add the liquids beforehand. Add bread and mixture to a bowl, store the liquid in another container. Bake when you get there. If you’re planning on serving at your home much later, like a couple of days, bake fully, stor in the fridge (for 1 day) or in the freezer (for up to 1 month)
Nutrition Information Per Serving
- Calories: 234
- Calories from Fat: 159
- Total Fat: 17.6
- Saturated Fat: 12.2 g
- Cholesterol: 55> mg
- Sodium: 169 mg
- Carbs: 11.1 g
- Dietary Fiber: 5.7 g
- Net Carbs: 5.4 g
- Sugars: 3.1 g
- Protein: 7.7 g