Directions

• Thanksgiving Dressing (Prep the Night Before):
• Make a batch of my Paleo Corn Bread. Let it cool completely. Once cooled, roughly crumble the cornbread into a large flat dish or baking sheet. I just used the same dish I’m using to bake the dressing.
• Toast the 3 pieces of gluten free bread. Let it cool then crumble it into the dish as well.
  Allow this bread mixture to sit in the refrigerator for 12-24 hours (uncovered) to dry out. This step is crucial to achieve the best texture for the dressing.
• Lightly season the chicken thighs with sea salt & pepper. Bake until done and store in refrigerator for tomorrow.
• Thanksgiving Dressing (the day of):
• Preheat oven to 350 degrees F. Remove the bread mixture from the refrigerator and crumble it even more, if necessary (see video). Set bread mixture aside.
• Add 2 Tbsp of oil or ghee to a skillet over medium heat and saute the chopped onion, bell pepper, and celery until the onions are translucent and all of the vegetables are slightly soft. Add the sautéed vegetables to the bread mixture. Mix well.
• Remove the skin from the chicken thighs and de-bone the meat. Then, shred the chicken with a fork or scissors. Add about 1 C. of the shredded chicken to the bread mixture. Mix well.
• Add 2 C. of the chicken broth to the bread mixture and toss to fully combine. Then, add the other 2 C. and continue to stir/toss until all of the bread mixture is moist. Next, add the sage, thyme, salt, and pepper and mix well. At this point, you’ll want to taste the mixture and adjust the seasonings (add more, if desired). You want this mixture to taste exactly how you want it to taste when it’s done.
• Next, add the 2 whisked eggs to the bread mixture and stir to thoroughly combine. Transfer mixture to a baking dish and bake for 60-75 minutes or until the center is set (it took mine about 75 minutes). Then, remove it from the oven and let it cool for about 10 minutes before serving. Enjoy with my giblet-style gluten free gravy.
• Gluten Free (Giblet Style) Gravy:
• Add butter or ghee to a saucepan over medium heat. Add chopped onions and cook until translucent and golden (takes about 15-20 min). Continue whisking to avoid burning.
• Once onions are soft and translucent, sprinkle in the arrowroot or tapioca starch while continuously whisking until all the lumps are gone.
• Pour in 1 C. of the chicken broth and whisk until it begins to thicken (turn the heat up to medium-high, if needed). Then, add the other cup of broth and continue to whisking until it thickens.
• Add 1 tsp of salt and pepper, to taste. Then, add in the crumbled boiled eggs and shredded chicken thighs. Continue whisking until everything is fully combined. Taste the gravy to see if it needs more sea salt (add more, as desired). Turn off the heat and serve gravy over thanksgiving dressing.