Hearty Fig, Pepita and Maple Bread Stuffing with Sausage and Fresh Herbs
Next to stuffed artichoke (I know, weird) thanksgiving stuffing is probably my favorite food ever. This stuffing is so flavorful and made from hearty homemade maple "wheat" bread. The bread is chewy and dense, like a rich hearty whole wheat artisinal loaf. The texture is just perfect for stuffing and it absorbs all the wonderful flavors of the stuffing. It is perfectly moist but not soupy. The sweetness from the fig and maple bread compliment the savory stuffing really well.
If you want a more traditional stuffing, make the bread without the fig and pepitas. Some of you may not want any sweetness in your stuffing, and that's fine just omit the cranberries too. The maple is very subtle, in my opinion, and is really nice with the sausage and other flavors. This stuffing can also be made from 5 cups of any bread- paleo, gluten free, glutinous.... Whatever floats your boat. You can also omit something you may not like, such as mushrooms, or add some nuts or veggies... You can't really go wrong.
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Hearty Fig, Pepita and Maple Bread
1/3 cup almond flour
2/3 cup tapioca flour/starch
1/4 cup coconut flour
2 tbsp arrowroot flour/starch
2 tbsp ground flaxseed
1 1/2 tsp baking powder
3 tbsp olive oil
1/4 cup +1 tbsp water
1 tsp salt
2 tbsp maple syrup or honey
1/2 cup dried figs, chopped
1/3 cup pepitas (shelled pumpkin seeds, can sub any nut)
(for the bread)
1. Preheat oven to 425F and line an 8X8 baking pan with parchment paper.
2. Combine dry ingredients in a large mixing bowl- almond flour, tapioca flour, coconut flour, arrowroot flour, ground flaxseed, baking powder, and salt. Mix to combine.
3. Add figs and pepitas. Mix to combine.
4. In a small bowl, mix and lightly beat together the egg, water, maple syrup and olive oil.
5. Mix the wet ingredients into the dry ingredients to form a dough.
6. Spread your dough out on the parchment paper.
7. Spray or brush the top of the dough with olive oil.
8. Bake for 20-25 minutes, until it just begins to get golden on top.
5 cups bread (1 batch of the above bread), cooled, cubed and set out in the counter for 2 hours
1/2 lb fresh ground pork breakfast sausage, like this one
3/4 cup chicken broth (any broth)
1/2 cup butter (1 stick) or ghee
1 cup onions, chopped
1/2 cup celery, chopped
1/2 cup mushrooms, chopped
1/4 cup dried cranberries
1 1/2 tsp poultry seasoning
1 tsp granulated garlic
1 tsp onion powder
1 tbsp each of fresh sage, thyme, and rosemary, chopped. You can sub 1 tsp dried of each if fresh is not available.
1/2 tsp salt
1/2 tsp pepper
1. Preheat oven to 375F. Take out a baking dish or casserole.
2. Place cubed bread in a large mixing bowl.
3. On the stove top, cook your sausage in a medium sized frying pan on medium-low heat. Don't drain the fat.
4. While thats cooking, chop your veggies and herbs.
5. When sausage is just about cooked, add onions, celery, mushrooms, cranberries, butter, and seasonings. Cook until onions are translucent.
6. Add fresh herbs in last, and cook for another 1-2 minutes.
7. Add everything from the stove top pan to the large mixing bowl of bread. Mix to combine.
8. Add broth to the stuffing. Mix to combine.
9. Scoop stuffing into a baking dish. Bake at 375F for 30 minutes.