Another great recipe stemming from my sister's crazy diet. Gluten free and paleo, this stuffing tastes like the real thing. Actually, that's a lie, it tastes better! And look for my left over Thanksgiving stuffing breakfast recipe to see how this is the gift that keeps on giving.
Ingredients:
- 2 tablespoons Butter
- 3 cups Onion diced
- 3 cups Celery diced
- 1 cup Apple cored and diced
- 1/2 cup Dried Cranberries
- 1/4 cup Flat Leaf Italian Parsley
- 4 tsp Poultry Seasoning
- 1/2 tsp Salt
- 2 cups Almond Flour (or regular if you're not gluten-free)
- 3 Eggs whisked
Cooking:
1. Heat oven to 350°
2. Heat butter on a large skillet and saute onion, celery, apple, cranberry, parsley and salt for ~ 7 minutes
3. Transfer to a greased baking dish and mix in flour and eggs
4. Bake for 45-60 minutes
5. Enjoy!
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