1 loaf Fluffy Paleo Bread
2 Tbsp Walnut Oil
2 stalks Celery
¼ White Onion
1 clove Garlic
¼ cup White Wine (or Water)
14 oz Chicken Stock
1 Egg
¼ cup Parsley
2 sprigs Thyme
1 sprig Rosemary
¼ tsp Sage
½ tsp Sea Salt
½ tsp Black Pepper

You can make the bread in advance, dice into ½” cubes, and set it out to dry a little. It is better if it is a
little stale.

Preheat the oven to 400 degrees Fahrenheit.
Spread the bread out on a baking sheet and bake for 10 minutes, or if you made it the same day, 15 minutes or until slightly crunchy.

In a saucepan, heat the walnut oil on medium-high heat (~7). Chop the celery, onion, garlic, sea salt, and
black pepper and add to the hot oil. Cook until soft, about 5–7 minutes. Add the white wine (or water)
and cook until evaporated.

In a separate bowl large enough for all ingredients, combine the onion mixture, eggs (don’t mix them
when the onions are too hot or it will cook the eggs!), parsley, rosemary, sage, thyme, and bread.

Mix in half of the stock stirring the stuffing. You want the bread to be moist, but not wet. If it takes all
of the stock, then use it; if it doesn’t, then don’t. We usually use about 8 ounces of stock.

Grease an 8” x 8” glass baking dish with a little walnut oil. Spoon the stuffing into the dish and cover
with tin foil.
Bake, covered, for 25 minutes. Then uncover and bake for another 10–15 minutes, or until golden on
the top.

Tip This recipe can be made ahead of time; just follow the recipe up to the “cover with tin foil” part,
then refrigerate until you are ready to cook.

Serves 4 to 6
This recipe can easily be made Vegetarian; just swap the chicken stock with vegetable stock