This is what I use. It’s like cornbread stuffing. I make the almond bread a day before so it drys out some. Or, you can cut into pieces & bake it in a low oven after it’s cooked to dry it more.
Almond Bread-- 16 net grams for the entire recipe because it has 17 grams of fiber.
1.5 cups almond flour
1/2 tsp baking soda
1/2 tsp salt
2 tsp vanilla extract
4 eggs
(Optional for using for stuffing–1/2 tsp liquid Splenda I use Fiberfit from netrition.com–zero carbs).
Preheat oven to 325.
Put all ingredients in a blender & blend until smooth.
Pour batter into a well greased baking dish.
Bake for 20-25 minutes. It won’t brown.
Let cool before removing from pan.
Sautee a small amount of onion in butter until soft. Add whatever herbs you like–sage, parsley, thyme, chives, along with freshly ground pepper & garlic. If you like mushrooms, they’re a good addition. So are pecans. Add the crumbled almond bread & mix well. If it looks too dry for your taste, add a little chicken broth.
You may not need to chicken broth for what’s going into the turkey, but may want to add broth & salt to stuffing that’s being cooked outside the turkey.