Paleo Stuffing
Ingredients
"CORN"BREAD:
- 1/2 cup coconut flour
- 1/4 teaspoon Redmond Real salt
- 1/4 teaspoon baking soda
- 6 large eggs (or 3 large eggs plus 1/3 cup coconut milk)
- 1/2 cup coconut oil melted
STUFFING:
- 16 ounces pork sausage ground (or bacon)
- 2 cups celery chopped
- 1/2 cup onion chopped
- 2 cups mushrooms sliced
- 1 1/4 cups Kettle and Fire Chicken Broth (or more to your liking)
- 1 1/2 teaspoons poultry seasoning
- 1 teaspoon dried sage
Instructions
"CORN"BREAD:
- Preheat oven to 350 degrees F. In a medium-sized bowl sift together the dry ingredients. Slowly add the wet ingredients into the dry ingredients and stir until very smooth. Grease a small bread pan and fill about 2/3 of the way full with batter. Bake for 40-50 minutes, or until a toothpick comes out clean. This can be made ahead and frozen.
STUFFING:
- Preheat oven to 325 degrees F (165 degrees C). Place sausage, mushrooms, celery, and onions in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside. In a large bowl combine sausage mixture with cornbread, chicken broth, poultry seasoning, and sage. Mix well and transfer to a 9×12 inch baking dish. Bake, covered, for 45 minutes or until well set and cooked through.
Nutrition
Calories: 263.5 | Fat: 22.7g | Protein: 11.2g | Carbohydrates: 4.6g | Fiber: 2.1g | P:E Ratio: 0.4