Ingredients
- 6 cups cubed almond flour bread (preferably day-old or toasted)
- 1/2 cup unsalted butter
- 1 medium onion, finely chopped
- 3 stalks celery, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons fresh sage, chopped (or 1 tablespoon dried sage)
- 1 tablespoon fresh thyme, chopped (or 1/2 tablespoon dried thyme)
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon poultry seasoning
- 1 1/2 cups chicken broth (or vegetable broth)
- 2 large eggs, beaten
- Salt and pepper to taste
Instructions- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish and set aside.
- Prepare the Almond Bread: If your almond bread is fresh, spread the cubes on a baking sheet and toast in the oven for about 10 minutes until dry but not browned. This helps the bread absorb the flavors better.
- Sauté Vegetables: In a large skillet, melt the butter over medium heat. Add the chopped onion, celery, and garlic. Sauté for about 5 minutes until the vegetables are softened.
- Combine Ingredients: In a large bowl, combine the toasted almond bread cubes, sautéed vegetables, fresh herbs, poultry seasoning, salt, and pepper. Pour in the chicken broth gradually, mixing until the bread is evenly moistened. Stir in the beaten eggs to bind the dressing.
- Bake: Transfer the mixture into the prepared baking dish, spreading it evenly. Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden and slightly crispy.
- Serve: Let the dressing rest for 5-10 minutes before serving. Garnish with additional fresh parsley if desired.