Paleo Classic Stuffing
The holiday season tends to be a challenge for those of us with dietary restrictions because so many of the celebratory foods tend to use flour items for example. Growing up as an immigrant kid in the U.S., I never had a classically American stuffing with turkey, but rather had my mother’s Azorean stuffing which was technically a dressing because she did not like to put it in the bird. And so I share with you a paleo version of classic stuffing that is a technically a dressing.
I have purposefully left out amounts for most of the herbs and spices because I feel that these can and should be personalized according to preferences and the overall feel or theme of the meal the cook desires. I hope you enjoy this side dish and please do leave a comment letting me know what are you favorite combinations.
Paleo Classic Stuffing
Ingredients for Step 1
1 head cauliflower, riced
sea salt, to taste
Method for Step 1
Process cauliflower into rice.
Season cauli-rice with sea salt. Sauté until cooked. Set aside in large bowl.
Ingredients for Step 2
1 lb. ground beef, sausage or mushrooms
1 onion, chopped
5 stalks celery, chopped
5 cloves garlic, chopped
herbs & spices (dried basil, dried oregano, paprika, sea salt, ground black pepper), to taste
dash ground ginger
2 - 3 splashes white balsamic vinegar or ACV
coconut aminos, to taste (omit for SCD)
optional add-ins: dried cranberries & nuts, chestnuts
1 egg, beaten
1 cup broth or water
Method for Step 2
Sauté ground beef (or sausage or mushrooms) with onions, 5 stalks celery & 5 cloves garlic seasoning with herbs, spices, vinegar & coconut aminos (if using the latter).
Add to bowl of rice cauliflower, when meat is cooked & veggies are soft.
Toss in optional add-ins: dried cranberries & nuts, chestnuts, if using.
Beat one egg with 1 cup broth or water.
Add to stuffing mixing well to incorporate.
Place into baking dish.
Bake at 450°F for 40 - 50 mins, until no longer wet & top has browned a bit.
