1. Saute the onions and celery in olive oil, butter or ghee until browned then put into a large mixing bowl
2. Add more fat and saute the mushrooms until all the water is evaporated and they are browned — put into the bowl
3. Mix in the crushed cashews and sunflower seeds (to crush the cashews put them into a ziplock and pound with the back of a plastic cup)
4. Slice the grain-free coconut flour bread in 1/3 inch slices and then into cubes
5. Add the bread to the other mixture
6. Add the salt, spices and raisins and mix together
7. Add the egg and mix. I like to scramble the egg separately and add a few drops of water to thin it out a little and then mix it in
8. Add the cup of chicken stock and mix
9. Bake at 325 degrees F for 30 minutes uncovered and mix once or twice so the crispy top gets turned in
10. Continue baking uncovered until it is dried but not too dry. This should take another 15 minutes
11. If there is still liquid in the bottom keep baking and mixing in the crispy top

Variations

• Use different nuts like crispy walnuts
• Use dried cranberries or currents
• Use different spices
• Some people like sausage in their stuffing