Recipe: Paleo Stuffing
Thanksgiving is basically an excuse to load up on carbs, and if you’re trying to follow a Paleo diet, it can be challenging to figure out what you can eat. Luckily, this Paleo stuffing recipe tastes surprisingly like the original, except its made without and bread products.
- 2 Tbsp. ghee or avocado oil or refined coconut oil
- 3 cups onion diced
- 2 cups celery diced
- 1 cup mushrooms diced
- 1 cup apple cored and diced
- ¼ cup dried cranberries or dates, chopped
- ¼ cup flat-leaf parsley chopped
- 4 tsp. poultry seasoning
- ½ tsp. salt
- ½ tsp. black pepper
- 2 cups almond flour
- 3 eggs whisked
Preheat oven to 350º F. Heat ghee or oil in a large cast-iron or oven-proof skillet over medium heat. Add onion, celery, apple, mushrooms, cranberries or dates, parsley, poultry seasoning, salt, and pepper. Sauté until very soft, about 7 minutes.
Remove from heat. Keep in an oven-proof skillet or transfer to 9×9″ baking dish. Stir in almond flour and mix well. Add the whisked eggs and stir well. Bake for 45 minutes to 1 hour, or until browned on top.
Note: If you don’t have a cast-iron skillet, grease a medium-size baking dish before sautéing ingredients (a 9×9″ works well). After eggs have been added and the mixture is well-stirred, transfer mixture to baking dish. Continue baking as directed.