A healthy paleo stuffing recipe that makes the perfect side dish for chicken or turkey. Ideal for Thanksgiving! Gluten and grain free.
Ingredients
2 tbsp
Ghee
((or avocado; or refined coconut; ))
3 cup
White onion
((diced)
2 cup
Celery
(diced)
227 gm
Mushrooms
(diced)
1 cup
Apple
((cored and diced)
1/4 cup
Cranberries
(dried; (or dates, chopped))
1/4 cup
Parsley, dried
(flat-leaf; (chopped))
4 tsp
Poultry seasoning
1/2 tsp
Salt
1/2 tsp
Black pepper
2 cup
Almond flour
3 large
Egg
Instructions
Preheat oven to 350º Fahrenheit. Heat ghee or oil in a large cast-iron or oven-safe skillet over medium heat.
Add onion, celery, apple, mushrooms, cranberries or dates, parsley, poultry seasoning, salt, and pepper. Sauté until ingredients are very soft, about 7 minutes.
Remove skillet from heat. Keep ingredients in oven-safe skillet, or, alternately, transfer ingredients to 9x9" baking dish.
Stir almond flour in to other ingredients until well mixed. Add the whisked eggs and stir well. Place skillet (or baking dish) in preheated oven and bake 45 minutes to 1 hour, or until stuffing is browned on top. Serve warm.
