Pan Stuffing

Bread:

4 cups Almond Flour Nature’s Eats® or Blue Diamond®

1/2 cup chopped cold butter

2 tbsps. rapid rise yeast

2/3 cup warm milk

1/4 tsp pink Himalayan salt

Stuffing:

Bread, crumbled

2 tbsps. sage

1 tbsp. oregano

1 tsp. pepper

¼ cup, room temperature butter

3 eggs

6 stalks celery, chopped

½ onion, chopped

¼ cup chicken broth

In a mixing bowl combine bread ingredients, place in a greased 9-inch loaf pan, bake at 350’ 30-35 minutes. Let cool completely.

In a large mixing bowl crumble bread, add all stuffing ingredients, mix thoroughly. Place evenly in a greased 9x9 square greased baking dish. Bake at 350’ 50-55 minutes or until golden brown. Makes 9 servings each serving, 1 serving is 8.9 carbs.