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.
INGREDIENTS
- 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
DIRECTIONS
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.