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!
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.
Mark has the solution:
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 ½ 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
½ tsp minced fresh thyme leaves
½ cup dried cherries, finely chopped
½ cup slivered almonds
½ tablespoon garlic powder
4 tablespoons olive oil
Sea salt and black pepper to taste
Preheat oven to 350. In a large soup pot, sauté 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.
I've put up a thanksgiving menu with a ground beef, apple, walnut and celery stuffing recipe here:
Here's the stuffing recipe:
- 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;
Preheat your oven to 375 F. In a large pan, sauté 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 sautéing 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.
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
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.
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!
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.
Greek chestnut stuffing is making me salivate... http://www.facebook.com/notes/at-the-greek-table/traditional-greek-chestnut-and-pine-nut-stuffing/10150403851003610
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.