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Holiday Bread Stuffing

Holiday Bread Stuffing

Posted In: Recipes


½ loaf Base Culture 7 Nut & Seed Bread

¾ dried thyme

3/4 teaspoon dried sage

1.5 teaspoon dried rosemary

1/2 teaspoon salt

1/8 teaspoon pepper

3 tablespoon ghee

1/2 chopped onion

1 cup chopped mushrooms

1/2 cup chopped celery

1/4 cup chopped apple

1 cup cauliflower rice


1. 1/2 loaf @baseculture paleo bread (optional: leave out overnight to allow it to dry extra).

2. Cut into cubes, drizzle with some olive oil then toss with 3/4 dried thyme, 3/4 teaspoon dried sage, 1.5 teaspoon dried rosemary, 1/2 teaspoon salt and 1/8 teaspoon pepper.

3. Spread on baking sheet and bake on 325 for about 45-55 minutes (until slightly crisp and no longer soft)

4. Heat 3 tablespoon ghee over medium high, add 1/2 chopped onion, 1 cup chopped mushrooms, 1/2 cup chopped celery. Sauté for about 5-7 minutes until soft.

5. Turn off heat, and add 1/4 cup chopped apple and 1 cup cauliflower rice (thawed from frozen) and toss to combine

6. Allow to cool for 10 minutes.

7. Whisk together 1 egg yolk with 1 cup chicken stock in a small bowl.

8. Add the bread to the veggies and toss, then fold the broth mixture into the bread mixture.

9. Pour into a casserole pan and bake for 45 minutes on 350.