Paleo Stuffing
Ingredients
-
2
tablespoons
ghee or avocado oil, or refined coconut oil
-
3
cups
diced white onion
-
2
cups
diced celery
-
1
cup
diced mushrooms (button, cremini, or wild)
-
1
cup
diced apples (Honeycrisp, Pink Lady, or Granny Smith)
-
¼
cup
dried cranberries or chopped dates
-
¼
cup
chopped flat-leaf parsley
-
4
teaspoons
poultry seasoning
-
½
teaspoon
salt
-
½
teaspoon
freshly cracked black pepper
-
2
cups
super-fine blanched almond flour
-
3
large
eggs
Instructions
- Preheat the oven to 350°F.
- Melt ghee in a cast-iron skillet over medium heat.
- Add diced onion, celery, mushrooms, apples, cranberries, parsley, poultry seasoning, salt, and pepper to the skillet and stir.
- Sauté until the vegetables and cranberries are very soft, about 6 to 10 minutes.
- Remove the skillet from heat and stir in almond flour until well combined.
- Whisk the eggs in a small bowl and then add to the skillet, mixing until fully incorporated.
- If not using an oven-safe skillet, transfer the mixture to a greased 9x9 baking dish.
- Spread the mixture evenly in the skillet or baking dish and bake for 45 minutes.
- Check for doneness and continue baking if necessary until browned on top.
- Let the stuffing rest for 5 minutes before serving.
Nutrition Facts (estimated)
Servings
9
Calories
241
Total fat
17g
Total carbohydrates
17g
Total protein
9g
Sodium
175mg
Cholesterol
71mg
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