Tuesday, November 20, 2012

Thanksgiving Paleo/Primal Stuffing


          I am not one to brag but when it comes to stuffing, I make the best.  Before going Paleo/Primal my stuffing was loaded with cornbread and wild rice.  With a little experimentation, I came up with a stuffing that is completely Paleo/Primal/Gluten & Grain free.  If you are looking for a new stuffing recipe, you are in luck.  Below is the recipe for my Paleo/Primal stuffing.



Ingredients

4 lbs. of country sausage. (brown it before adding to the mix)
2 heads of cauliflower ( diced then roasted in an oven at 400F till toasted )
1 whole white onion (diced).
1 cup of celery (chopped).
1 cup of slivered almonds (toasted).
1cup of crushed pecans (toasted).
1 small Granny Smith apple (diced).
1 can of water chess nuts (diced).
1/2 cup dried blueberries.
2 eggs (beaten).
½ cup melted butter or coconut oil.
1 cup chicken stock (to be used for added moisture if needed).
1 tsp. each of oregano, basil, sage and rosemary.
1 Tbsp. of dried parsley.
3 cloves of chopped fresh garlic

Directions

-Brown the sausage, then add to it the onions, garlic and celery.
- In a BIG bowl, add the diced, roasted cauliflower.  Then add the sausage, onions, garlic, spices, nuts, water chess nuts, apple.
- To the mix, add the butter and eggs to moisten.   - Add the dried blueberries last.
-Mix it all up by hand.
- There will be enough to stuff an 18-20lb bird and there will be enough left over to fill a casserole dish.  With the left over stuffing in the casserole dish, if needed, add chicken stock to keep it moist while it bakes in the oven, cover the dish with foil before putting in the oven.
- When your turkey is done, the stuffing is done.  The stuffing in the casserole dish need only cook for 1 to 1.5 hours at 350.

ENJOY!

After CROSSFIT

After CROSSFIT
AFTER

After CROSSFIT

After CROSSFIT
AFTER

After CROSSFIT

After CROSSFIT
AFTER

Before CROSSFIT

Before CROSSFIT
BEFORE