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Paleo Thanksgiving stuffing?

by (668)
Updated September 28, 2014 at 3:05 AM
Created November 19, 2010 at 11:33 AM

Just that:

Recipes or suggestions for stuffing

I'm considering a sausage/apple/celery type combo

Anyone have recipes/suggestions?

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37177 · December 21, 2011 at 5:18 PM

Your apple crumb recipe looks scrumptious!

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371 · November 23, 2011 at 5:41 AM

hold the rice...

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169 · September 27, 2011 at 7:47 PM

I was thinking about almond biscuits that I've seen linked on multiple paleo sites, cut up into cubes as you describe above!

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169 · September 27, 2011 at 7:44 PM

Not to be pedantic, but commas throughout ingredient list would be helpful :) Also, I assume you meant hard-boiled eggs? that's a good idea! We make a meatloaf type log that we usually stuff with caramelized leek and hardboiled eggs. I also just now noticed that this whole thread has been revived from last year :(, but thanksgiving is coming up soon in canada!

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22913 · November 19, 2010 at 3:17 PM

Was about to ask the same, skipped it last year and miss it :)

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125 · November 19, 2010 at 1:11 PM

That sounds great Lori! I'm writing this down. I make my own broth/stock, which is super easy and basically free. Then I freeze it in ice cube trays, pop those out into a freezer bag, and plenty of great broth is always at my finger tips.

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11 Answers

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591 · November 20, 2010 at 4:38 PM

My family always stuffs the turkey with potato and sausage (seasoned with garlic, onion, pultry seasoning and whatever else). It's so popular with my family that we make a separate bowl of just the stuffing. Really delicious!

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20 · September 27, 2011 at 6:53 PM

I'm experimenting with coconut flour bread cut into cubes mixed with a butternut squash stuffing seasoned with poultry seasoning. it's a very savory side dish.

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169 · September 27, 2011 at 7:47 PM

I was thinking about almond biscuits that I've seen linked on multiple paleo sites, cut up into cubes as you describe above!

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15966 · November 19, 2010 at 3:37 PM

i copied this from one of the paleo food blogs out there but dont remember which;/ I tested it once and it came out wonderful. Here you go:

1 lb mild Italian pork or chicken sausage, casing removed (I used chicken sausages from my local butcher)

4 ?? cups mushrooms, diced

1 medium yellow onion, diced

6 celery stalks, diced

4 carrots, diced

1/2 ??cup chicken broth

1 tablespoon diced fresh sage

?? tsp minced fresh thyme leaves

?? cup dried cherries, finely chopped

?? cup slivered almonds

?? tablespoon garlic powder

4 tablespoons olive oil

Sea salt and black pepper to taste

Preheat oven to 350. In a large soup pot, saut?? onions in olive oil until translucent.?? Add the sausage and brown.?? Add the carrots, celery, mushrooms, chicken broth, cherries, almonds, sage, thyme, garlic powder, salt and pepper.?? Mix well, bring to a simmer, and cook for 5-10 minutes or until the veggies begin to absorb the chicken broth.?? Transfer to a large glass baking dish, cover tightly with aluminum foil and bake at 350 for 45 minutes.

Then continue cooking uncovered for 30 minutes. Then i broiled for 5 minutes just to get a little crisp on top.

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3690 · November 19, 2010 at 3:07 PM

I've put up a thanksgiving menu with a ground beef, apple, walnut and celery stuffing recipe here:

http://paleodietlifestyle.com/paleo-thanksgiving-recipes/

Here's the stuffing recipe:

Ingredients

  • 1 lb extra lean ground beef;
  • 1 tbsp cooking fat; 4 stalks celery, diced;
  • 1 medium onion, diced; 1 apple, diced;
  • 2 cups finely chopped walnuts;
  • 1 clove garlic, minced;
  • Generous amount of poultry mix or springs of fresh rosemary, sage, thyme, and marjoram, very finely chopped;
  • Sea salt and freshly ground black pepper to taste;

Preparation

Preheat your oven to 375 F. In a large pan, saut?? to ground beef and celery with the cooking fat for about 3 minutes. Make sure to crumble the ground beef to small pieces. Add the diced apple and onion and continue saut??ing for another 2 minutes. Add the fresh herbs or poultry mix, minced garlic, walnuts and season with salt and pepper. Mix well. The meat should still be somewhat pink, it???ll finish cooking in the oven. Put the mixture in a baking dish and bake uncovered for about 30 minutes in the preheated oven.

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30 · December 21, 2011 at 5:06 PM

I made a great paleo sage stuffing for thanksgiving that I'm making for christmas as well. http://angiessuburbanoasis.blogspot.com/2011/12/paleoprimal-christmas-recipes.html

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37177 · December 21, 2011 at 5:18 PM

Your apple crumb recipe looks scrumptious!

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19469 · September 27, 2011 at 7:39 PM

I'm thinking that chestnuts would be really good as a stuffing.

I found this recipe, it would probably work as a "paleo" recipe by simply dropping the breadcrumbs upping the chestnuts, and keeping everything else the same.

http://allrecipes.com/Recipe/roast-turkey-with-tasty-chestnut-stuffing-2/detail.aspx

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30 · November 19, 2010 at 12:18 PM

I think you can easily replace the bread stuffing for chopped walnuts in the stuffing that I make. I don't really measure anything, so here are the ingredients for my stuffing:

2 green apples (I used a chopper to get the apples into fine pieces) celery sausage (brown first before mixing with all other ingredients) onion green pepper salt pepper 2-3 eggs (depending on how much stuffing you're making) organic, no msg, no salt added chicken broth (perhaps someone has another suggestion on what to use in place of this)

Mix all ingredients together, add to baking dish, heat at 350 for about 45 mins or so.

Hope this helps!

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169 · September 27, 2011 at 7:44 PM

Not to be pedantic, but commas throughout ingredient list would be helpful :) Also, I assume you meant hard-boiled eggs? that's a good idea! We make a meatloaf type log that we usually stuff with caramelized leek and hardboiled eggs. I also just now noticed that this whole thread has been revived from last year :(, but thanksgiving is coming up soon in canada!

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125 · November 19, 2010 at 1:11 PM

That sounds great Lori! I'm writing this down. I make my own broth/stock, which is super easy and basically free. Then I freeze it in ice cube trays, pop those out into a freezer bag, and plenty of great broth is always at my finger tips.

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1968 · December 21, 2011 at 10:36 PM

I find crimini mushrooms to be an adequate alternative to starch in a stuffing (white mushrooms just turn into water, also I don't find that they really taste like anything).

Mine usually involves some combination of ground pork, crimini mushrooms, cheese (gruyere makes everything taste good), sometimes a little bacon for flavor, green onions, garlic, rosemary, sage and a dash of cumin and cayenne. I tend to sprinkle some dried onions on it too, just to give it that extra "sausage-y" kick without having to use pre-made sausage, which often has all sorts of crazy stuff in it.

Sometimes I throw 1/2 an apple and some walnuts or pecans in too.

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371 · November 23, 2011 at 5:41 AM

hold the rice...

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110 · November 19, 2010 at 9:51 PM

Here's another good sausage stuffing recipe.

Lots of my relatives through marriage are Italians from NY. And they love their sausage stuffing on Thanksgiving. I'm not sure that the recipe they use is similar to this, but it sure looks good! And it looks similar to some of the recipes above, but with some possibly interesting tweaks.

http://rationaljenn.blogspot.com/2010/11/my-mostly-paleo-thanksgiving-menu.html

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