Stuffing is a side that those of us eating grain free can tragically miss out on during the holidays. But, Turmeric Bread, our bread of the month, saves the day perfectly for this classic Thanksgiving dish. Plenty of herbs, cumin, and a combination of peppers also keep any mention of bland stuffing at bay. So whether you keep it as a side or put it in your Thanksgiving turkey this dish is sure to add a cozy kick to your holiday meal!
Turmeric Poblano Stuffing
For 6 servings
1/2 cup avocado oil or coconut oil
3 cups chopped white onions
5 garlic cloves, minced
18 ounces fresh poblanos, chopped
4 to 6 fresh jalapeños
2 teaspoons Himalayan pink salt
3⁄4 teaspoon fresh ground black pepper
3⁄4 teaspoon fresh oregano, roughly chopped
2 teaspoons fresg sage, roughly chopped
1 teaspoon ground cumin
8 cups cubed and lightly toasted tumeric bread
4 large eggs
1 cup chicken broth
Preheat oven to 375°F
Grease a 15 x 10 baking dish and set aside.
Heat oil in large skillet over medium heat. Add onions and garlic and sauté until translucent and tender (about 5 minutes). Add the fresh chiles and sauté until they begin to soften (about 12 to 14 minutes). Stir in ground chiles, salt, pepper, oregano, and cumin. Transfer the mixture into a large bowl to cool. Once cool, stir in the oregano and sage. You can stick it in the fridge to speed up the cooling process.
Add the cumin to the chili mixture and toss gently. Whisk the eggs and broth together, then pour over stuffing and toss gently to moisten. Transfer stuffing to the greased dish.
Cover dish with foil. Bake the stuffing until heated through, about 30 minutes. Remove foil and bake until top is golden, about 30 minutes longer.