Healthy Thanksgiving Recipe: Paleo & Gluten Free Stuffing
|Sweet potato||1 Large, diced (or 2 medium)|
|Onion||1 Medium, chopped|
|Mushrooms||10 Ounce, sliced|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Apple cider vinegar||1 Tablespoon|
|Chicken broth||1⁄2 Cup (8 tbs)|
|Chicken sausage||1 Pound, casing removed|
|Garlic||1 Teaspoon, minced|
|Walnut||3⁄4 Cup (12 tbs)|
|Dried cranberries||1⁄2 Cup (8 tbs)|
|Extra virgin olive oil||1 Tablespoon|
|Salt||1 Pinch (Optional)|
1. Preheat the oven to 375 degrees F.
2. Spread the diced sweet potatoes on a baking sheet and bake for around 30 minutes or till they are done.
3. Heat a pan on medium low. Pour olive oil and add the onions. Saute them till they begin to caramelize and turn golden brown. Add the celery and continue to sauté till they turn tender.
4. In another pan put the mushrooms and cook them on low till wilted. Transfer into a bowl. In the same pan sauté the chicken sausage till brown and transfer into the bowl with mushrooms.
5. To this bowl, add thyme, rosemary, sage, eggs, garlic, apple cider vinegar, chicken broth, walnuts, cranberries, baked sweet potatoes and caramelized onions with celery. Mix well till combined.
6. Pour it into a baking dish and bake for around 10 minutes. Remove from the oven, check for moisture, stir well and place it back in the oven for another 2 minutes. Remove from oven.
7. Serve the stuffing with any salad or vegetables of choice.
If on a strict paleo diet omit the dried cranberries as they contain added sugar.
To make this recipe vegan replace the chicken broth with vegan vegetable broth, chicken sausage with vegetarian version of sausage and omit eggs.
Calories 347 Calories from Fat 178
% Daily Value*
Total Fat 20 g31.2%
Saturated Fat 1.5 g7.5%
Trans Fat 0 g
Cholesterol 115.7 mg38.6%
Sodium 195.1 mg8.1%
Total Carbohydrates 22 g7.2%
Dietary Fiber 3.8 g15.2%
Sugars 12 g
Protein 21 g42.1%
Vitamin A 79.3% Vitamin C 16.4%
Calcium 6.3% Iron 12.3%
*Based on a 2000 Calorie diet