So stuffing… usually bread or breadcrumb based. So not paleo!
What is the paleo stuffing lover to do?
Make a paleo version that excludes the bread of course!
My stuffing is sausage based, with lots of veggies. No bread or breadcrumbs at all. The mushrooms replace them and add both nutrients AND flavour – HAH bland tasteless, nutrient-lacking bread, you can’t beat that can you……
And it was very tasty! It wasn’t the prettiest dish in the world, but who cares…
it was being served along side far prettier things (the bacon-mashed sweet potato and cranberry sauce for one thing), but it did occur to me that a cup or two of cranberries (dried or fresh) would have improved it’s appearance a little by giving it a little pop of colour… sadly this only occurred to me AFTER we had eaten it!
Don’t just keep this for Thanksgiving or Christmas either… it would be fab with a roast chicken!
The eggs in this recipe make this an AIP stage 2 reintroduction. When reintroducing foods on the AIP, I recommend this guide.
Paleo Sausage Stuffing
- 1lb bulk sausage meat (you could also use ground pork and up the spices/herbs/flavourings a little)
- 1 tbsp fresh parsley – chopped
- 1 tsp dried sage
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- 2 cups chopped celery
- 1 onion – chopped
- 2 apples – chopped
- 12oz mushrooms – chopped
- salt and pepper to taste
- 3 eggs
- (optional) 1 cup dried cranberries or 2 cups of fresh (would improve the appearance and taste good!)
Put the sausage meat in a pan with all the herbs and spices and brown, breaking it up with a wooden spoon until the fat has run and you have lots of little chunks of nicely browned meat. If you are using ground pork, you may need to add a little extra fat depending on how lean it is… add some bacon fat, coconut oil or whatever you prefer.
Remove the sausage from the pan leaving most of the fat behind. If you have more than 2 tbsp fat pour off the excess (save it in a jar to use for cooking other stuff like eggs!)
Add the celery, onion, apples and mushrooms to the fat in the pan and cook gently for 10 minutes or so until the veggies are softened a little.
In a bowl, mix the cooked sausage, the vegetables and all the rest of the ingredients.
Tip into a baking dish (mine measured 5″ x 9″, but use whatever you have that will contain it). and slide into the oven along with the roasting veggies/turkey (my oven was set at 180°C/350°F).
Cook until golden brown on the top and set – from memory this was around 30 minutes.
Serve along side your roast turkey.