Apple n’ Pine Nut Stuffing (Edit recipe)

The perfect kiss of sweetness and texture from the apples and pine nuts! that my family enjoys! You'll also enjoy all the flavors of Fall incorporated as well. A perfect accent side dish to your holiday meals, buffets or family gatherings. You can use your favorite loaf of bread, your choice. I have a few recipes you can pick from as well. My PALEO SANDWICH BREAD is a classic choice or if you need gluten free only, my GLUTEN FREE SANDWICH BREAD is also a stellar choice.

25 minutes

35 minutes to 45 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	326
Fat:	33 g
Carbohydrates:	3 g
Protein:	6 g
Cholesterol:	60 g
Sodium:	504 mg
Fiber:	1 g
Sugars:	0 g
Calculated for total recipe.

by Back Porch Paleo

View original recipe

Serves: 6-8

Ingredients

5 - 6 cups Paleo Sandwich Bread (click for recipe), or bread of choice, cut into 1" cubes
2 Tbsp Avocado Oil
.5 tsp Redmond Real Salt
.25 tsp Celery Seed, ground
.25 tsp Garlic Powder
.5 cup Salted Butter, can sub ghee
1 whole Vidalia Onion, medium, diced
.5 cup Honeycrisp Apples, diced, or apple of choice
.5 cup Pine Nuts, toasted
1 Tbsp Sage, fresh, finely chopped (or ¼ t dried)
1 Tbsp fresh Rosemary, finely chopped (or ¼ t dried)
1 Tbsp fresh Thyme, finely chopped (or ¼ t dried)
.25 tsp Redmond Real Salt
.25 tsp Black Pepper
1.5 cups Chicken Bone Broth, can sub veggie broth if desired
.25 cup Salted Butter, can sub ghee
6 - 8 whole Sage, fresh sage leaves

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Pre-heat oven to 400°
In a medium bowl, add avocado oil, ground celery seed, salt and garlic powder and whisk to combine. Toss in bread cubes and using a spatula stir the cubes about until all are well coated.
Spread out on a baking sheet and bake in oven til golden, approximately 8-10 minutes. Watch them close, they can go from not golden to overdone quickly at this temperature!
Remove from oven and set aside, reduce oven temp to 350°.
In a skillet, melt butter, add onion and apple and cook until onions are soft and a little bit caramelized.
While onions and apples are sauteeing, toss in the toasted bread cubes into a large bowl, add the toasted pine nuts, chopped herbs, salt and black pepper.
Once onions and apples are done, pour this mixture over the bread cube mixture and toss to combine all ingredients. Add chicken broth into this mixture and toss to combine.
Spray baking pan (a 9×13 pan would probably do the job) with with avocado then pour mixture into pan. Fluff it up and make sure all the pine nuts aren't sitting on the bottom!
Using the same pan that the onions and apples were sauteed in, melt the remaining ¼ cup butter on medium heat until foamy and a little brown, toss in fresh sage leaves and stir about until leaves are crispy and take off heat.
Pour this sage infused butter all over the top of the mixture in the baking pan. You have just taken your Thanksgiving stuffing to whole new level and you’re mouth will be amazed!!
Cover with foil and bake for 30 minutes, remove foil and bake for an additional 12-15 minutes until tops of exposed bread cubes are toasty and mixture is bubbly!
If you want to make this the day ahead, after step #14, simply cover and refrigerate until ready to bake the next day. You will need to increase baking time by about 10-12 minutes.