A healthy stuffing recipe that makes the perfect side dish for chicken or turkey. Ideal for Thanksgiving! Gluten and grain-free.
2 tablespoons ghee or avocado oil
3 cups onion diced
2 cups celery diced
1 cup mushrooms diced
1 cup apple cored and diced
1/4 cup dried cranberries or dates, chopped
1/4 cup flat-leaf parsley chopped
4 teaspoons poultry seasoning
1/2 teaspoon salt
1/2 teaspoon black pepper
2 cups almond flour
3 eggs whisked
Preheat oven to 350º F.
1. Heat ghee or oil in a large cast-iron or ovenproof 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.
2. Remove from heat. Keep in 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.
If you don’t have a cast-iron skillet, grease a medium-sized 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.