Paleo Holiday Stuffing

Paleo Holiday Stuffing

Share on FacebookPin on PinterestTweet about this on TwitterEmail this to someone

Okay so it’s only November, but getting into the spirit of the holiday season I decided to try out a new stuffing recipe modified slightly from the amazing Juli Bauer’s recipe (you can read the original recipe here). This stuffing is a meal all in itself, so you don’t have to wait until the holidays to whip up this delicious blend of warm flavours! 

This recipe is egg-, nightshade-, gluten-, dairy-free but it does contain nuts (which could be omitted for AIP followers). 

Side note: Please forgive the photo – this stuffing was too good [and my husband was too hungry] to take the time to plate it nicely :)

Paleo Stuffing Recipe
Serves 10
A delicious paleo twist on a holiday favourite
Write a review
Print
314 calories
16 g
46 g
24 g
10 g
8 g
167 g
522 g
9 g
0 g
15 g
Nutrition Facts
Serving Size
167g
Servings
10
Amount Per Serving
Calories 314
Calories from Fat 213
% Daily Value *
Total Fat 24g
37%
Saturated Fat 8g
41%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 11g
Cholesterol 46mg
15%
Sodium 522mg
22%
Total Carbohydrates 16g
5%
Dietary Fiber 3g
12%
Sugars 9g
Protein 10g
Vitamin A
39%
Vitamin C
8%
Calcium
3%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 tablespoon coconut oil
  2. 5 stalks celery
  3. 2 pears
  4. 1/2 medium yellow onion
  5. 200 grams of sliced mushrooms
  6. 1 medium sweet potato (with white flesh [not a yam])
  7. 600 grams uncased gluten free Italian sausage
  8. 1/2 cup of dried cranberries
  9. 1/2 cup of pecan halves
  10. 1/4 teaspoon Pink Himalayan sea salt (or to taste)
Instructions
  1. Chop sweet potato into small 1/2 inch chunks and roast in the oven for approximately 20 minutes
  2. Chop onion and celery and saute in coconut oil over medium heat until onion is translucent
  3. Add pear, mushrooms and Italian sausage meat and continue cooking for additional 5 minutes
  4. Combine pecans, dried cranberries, salt and sweet potato in a large mixing bowl and add onion, celery, pear, sausage mixture
  5. Stuff chicken with combined mixture (or place mixture into greased dish and cook on it's own)
  6. If cooking mixture alone, place in the oven at 350 for 30 minutes. We cooked ours alone (for 30 minutes) and in a 4 1/2 lb chicken (for 80 minutes)
  7. Enjoy
beta
calories
314
fat
24g
protein
10g
carbs
16g
more
Adapted from Juli Bauer (PaleOMG)
Grounded Health Nutrition https://www.groundedhealth.ca/
Share on FacebookPin on PinterestTweet about this on TwitterEmail this to someone