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Adapted from Healthful Pursuit. As noted in the original recipe, it’s important not to skip the first step as it will help the bread retain its shape in the stuffing, so plan on beginning 24–48 hours in advance.

Ingredients
1 loaf coconut flour bread (recipe here)
¼ cup fresh parsley
2 tablespoons tallow, coconut oil, or red palm oil
½ red onion, diced
4 celery sticks, diced
2 teaspoons dried thyme leaves
1 teaspoon dried rosemary
½ teaspoon dried ground sage
¼ teaspoon black pepper
¼ teaspoon Himalayan rock salt or Eden Celtic salt
¼ teaspoon ground ginger
¼ teaspoon ground cinnamon
1 cup beef bone broth

Instructions

1. Roughly chop fresh-baked bread into 1-inch chunks (it doesn’t have to be perfect). Lay the pieces on a large baking sheet and place in the oven—don’t turn it on yet! Keep it there for 24–48 hours. If it’s still moist, let it sit in a 170°F oven for about 1 hour or so. The bread should be a bit moister than croutons, but not soft. Alternatively, you can dehydrate in your dehydrator at 130°F for 24 hours.
2. Place the bread chunks in a large bowl. Toss with fresh parsley and set aside.
3. Preheat oven to 350°F. Lightly grease a 2.5-quart casserole dish with a dab of tallow, coconut oil, or red palm oil.
4. Heat oil in a large pan over medium-high heat. Add onion and cook until soft, about 5 minutes. Add celery, thyme, rosemary, sage, pepper, salt, ginger, and cinnamon. Cook for another 3 minutes.
5. Remove from heat and add vegetable mixture to bread. Toss to combine, being sure not to over mix.
6. Pour the beef broth over top of the bread. Again, be sure not to over mix. Just toss, and then add to the prepared casserole dish.
7. Cover and bake for 30 minutes.
8. Remove from the oven and let sit with the cover on for 5 minutes.

Storage instructions: If you’re planning on taking this dish to a dinner party or the like, don’t add the liquids beforehand. Add bread and mixture to a bowl, and store the liquid in another container. Bake when you get there. If you would like to prepare this dish in advance, bake it fully and store in the fridge for up to one day, or in the freezer for up to one month.