As the holiday approach, if your family eats according to the Paleo or Whole30 diet, you might be wondering how on earth you can stuff your turkey. Typically, stuffing (or dressing, as some call it) is made primarily of some kind of bread, but no grains at all are permitted on the Paleo diet. You might even be considering cheating a bit for this special family meal. Don’t! I have great news! You can make a bread-free stuffing for that turkey this year, using yummy sausage and mushrooms as your main ingredient, rather than bread.
Seasoned with delicious fruit and herbs, you won’t even miss the breaded stuffing this year!
Paleo Apple and Cranberry Sausage Stuffing
Ingredients
- 1 lb. of Italian sausages (mild or hot), removed from casings
- 1 large yellow onion, chopped
- 2 fat cloves of garlic
- 1 (8 oz.) tub of Cremini mushrooms, diced
- 1 large Apple, diced
- ½ cup of fresh cranberries
- 1 teaspoon of chopped sage
- 1 teaspoon of chopped rosemary
- 1 teaspoon of chopped thyme
- 2 eggs, beaten
- 2 tablespoon of olive oil
- salt and pepper to taste
Instructions
1. Preheat the oven to 350F.
2. In a large skillet, heat the olive oil over medium heat. Sauté the onion and garlic, until soft. About 3 minutes.
3. Add the sausages, without casing and cook for 6 to 7 minutes, breaking into small pieces along the way.
4. Take the skillet off the heat and add chopped mushrooms, apples, fresh cranberries and chopped up herbs — sage, rosemary and thyme — and mix well. Check and adjust the seasonings according to taste.
5. In a small bowl, crack 2 eggs and beat lightly. Add it to the skillet and mix everything well.
6. Transfer the contents of the skillet to a 9×9 or 9×13 baking dish.
7. Bake for 30 minutes.
8. Let cool slightly before serving.
Notes
1. This “stuffing” can be made in advance and heated up before serving.
2. If you intend to stuff it in the bird, do not bake in the oven. Just stuff the contents of the skillet inside the cavity of the bird and let it slow bake in the oven.
Serves – 4 to 6. Recipe doubles well.
- 1 lb. of Italian sausages (mild or hot), removed from casings
- 1 large yellow onion, chopped
- 2 fat cloves of garlic
- 1 (8 oz.) tub of Cremini mushrooms, diced
- 1 large Apple, diced
- ½ cup of fresh cranberries
- 1 teaspoon of chopped sage
- 1 teaspoon of chopped rosemary
- 1 teaspoon of chopped thyme
- 2 eggs, beaten
- 2 tablespoon of olive oil
- salt and pepper to taste
- Preheat the oven to 350F.
- In a large skillet, heat the olive oil over medium heat. Sauté the onion and garlic, until soft. About 3 minutes.
- Add the sausages, without casing and cook for 6 to 7 minutes, breaking into small pieces along the way.
- Take the skillet off the heat and add chopped mushrooms, apples, fresh cranberries and chopped up herbs -- sage, rosemary
and thyme -- and mix well. Check and adjust the seasonings according to taste. - In a small bowl, crack 2 eggs and beat lightly. Add it to the skillet and mix everything well.
- Transfer the contents of the skillet to a 9x9 or 9x13 baking dish.
- Bake for 30 minutes.
- Let cool slightly before serving.
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2. If you intend to stuff it in the bird, do not <g class="gr_ gr_132 gr-alert gr_gramm gr_inline_cards gr_run_anim Style multiReplace" id="132" data-gr-id="132">bake in</g> the oven. Just stuff the contents of the skillet inside the cavity of the bird and let it slow bake in the oven.
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