Thanksgiving Stuffing


2 ½  cups almond flour, blanched or from freshly-ground sprouted almonds

1 head organic celery, chopped

8 ounces organic mushrooms such as portobello or cremini, chopped

3 leeks, stems removed and chopped

3 tablespoons fresh sage

3 tablespoons fresh thyme

2 tablespoons fresh rosemary

2 tablespoon fresh marjoram

1 1/2 teaspoons unrefined salt

2 teaspoons baking soda

3 eggs, preferably pastured



Combine celery, leeks, and mushrooms in a large mixing bowl.  In a small bowl, combine almond flour, herbs, baking soda, and salt.  Pour dry ingredients into the large mixing bowl and incorporate with the vegetables.  Beat eggs in a small bowl and pour over the stuffing mixture.  Stir until well incorporated.  If you desire a more bread-like consistency, pulse half of the mixture in a food processor 10 times and fold back into the stuffing.  Pour stuffing mixture into 2 parchment lined loaf pans.  Bake at 325 degrees for about 60 minutes.  This stuffing can also be popped in the oven alongside your Thanksgiving turkey for the last hour of roasting.


You can substitute dried herbs instead of fresh:

1 tablespoon sage, dried

1 tablespoon thyme, dried

2 teaspoons rosemary, dried

2 teaspoons marjoram, dried