Paleo Thanksgiving Stuffing made grain free with a healthy twist. This holiday dish has the flavor of traditional stuffing without the grains. Easy to make and crowd pleasing! Paleo + Gluten Free + Low Calorie
Thanksgiving Stuffing has never been a favorite of mine. I can’t even remember a time when I’ve had it on my plate during the holidays or tried eating it for any meal. I’m not sure what about it turns me off, but something never sat well with me. Maybe I was saving my calories for more dessert?
Now I’ve finally found a recipe that I 100% can get down with. Paleo Thanksgiving Stuffing! Totally grain-free with no bread substitutes and incredibly delicious. In full transparency, I stumbled across this recipe on Pinterest by PaleoOMG. Gotta love Pinterest!
It was such an odd combination of foods and flavors I just had to see what it tasted like. I lighted up the original recipe using less fat and replacing the bacon and pork sausage with lean ground turkey. Pork or chicken could easily be swapped for the turkey.
Sweet potatoes, apples, mushrooms, celery, cranberries, pecans and ground turkey. Oh my! All my favorite foods. The verdict? AMAZING! The flavors and texture are indescribable. Like nothing I’ve ever tasted before.
Not only does it make a wonderful side dish to your holiday menu, but it also doubles as a hearty breakfast hash or lunch. I ate it for lunch last week and admittedly, was a little sad when it was gone because it was so good.
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Paleo Thanksgiving Stuffing
Paleo Thanksgiving Stuffing made grain free with a healthy twist. This holiday dish has the flavor of traditional stuffing without the grains. Easy to make and crowd pleasing! Paleo + Gluten Free + Low Calorie
Ingredients
- 1 lb ground turkey extra lean
- 1 tbsp extra virgin olive oil
- 1 sweet potato peeled & diced
- 1 cup celery diced
- 1 apple diced
- 1 cup mushrooms diced
- 1 cup pecans
- 3/4 cup dried cranberries
- 2 large egg whites
- 1 tbsp apple cider vinegar
- 1/2 tsp thyme
- 1/2 tsp parsley
- salt & pepper to taste
Instructions
Preheat oven to 375 F. Pull out an 11"x8" baking dish and set aside.
Heat a skillet with the extra virgin olive oil and sweet potatoes. Sprinkle with salt and pepper.
Cook the sweet potato 7-8 minutes on the stove until slightly tender (not fully cooked) then add the ground turkey, celery, apple, mushrooms, dried parsley and thyme. Stir to combine and cook until the meat is browned another 5-7 minutes.
Once the turkey is cooked, transfer the contents of the pan to a large mixing bowl. Add the cranberries and pecans. Stir to combine.
Transfer the contents of the mixing bowl into the baking dish. No greasing is necessary.
In a small ramekin, whisk together the egg whites and vinegar then pour over the content in the baking dish evenly.
Bake at 375 F 15-18 minutes until browned then remove from the oven and serve!
Recipe Notes
1 serving equals about 2/3 cup.
My shop has more products similar to those used for this recipe and that recommend to my nutrition clients.
Original recipe idea from PaleoOMG
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What I Used For The Recipe
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