Hearty Paleo and SCD Stuffing

Not long ago I spotted Paleo Stuffing in the hot bar at Whole Foods. Of course it piqued my curiosity because I had never heard of Paleo stuffing. Luckily Whole Foods posts their ingredients.

It turns out Paleo Stuffing is meat based, which sounds a little weird, but is actually pretty good.

Paleo-SCD-Stuffing

Their Paleo Stuffing wasn’t entirely SCD friendly so I decided to make my own version that would fit the bill.

I didn’t stuff a turkey or chicken with it, but it worked as  a baked dish. It might be a little weird to have a meat-based stuffing when you’re already eating turkey (or some other kind of meat), but the flavors are all there and that’s what makes this good.

The cranberries and pecans give it that extra pop of holiday flavor, while the spices add just the right amount of savory goodness. The cool thing about it is that it does work as a main dish too. We’ve all been in that situation where we discover the turkey (ham, chicken, or whatever) is not SCD-friendly.

Paleo SCD Stuffing with Roasted Chicken and Vegetables

Paleo SCD Stuffing with Roasted Chicken and Vegetables

I also fried up some of the leftover for breakfast the next day and I thought it was even better. All those flavors had really settled in.

Hearty Paleo & SCD Stuffing
Print Recipe
All the flavors of traditional holiday stuffing that can be used a main dish too!
Servings Prep Time
8 people 30 minutes
Cook Time
25 minutes
Servings Prep Time
8 people 30 minutes
Cook Time
25 minutes
Hearty Paleo & SCD Stuffing
Print Recipe
All the flavors of traditional holiday stuffing that can be used a main dish too!
Servings Prep Time
8 people 30 minutes
Cook Time
25 minutes
Servings Prep Time
8 people 30 minutes
Cook Time
25 minutes
Ingredients
Servings: people
Instructions
  1. Heat oven to 400 degrees
  2. Toss squash with olive oil
  3. Roast squash in shallow baking pan for 30 - 35 minutes until it is tender, but not mushy
  4. While squash is cooking, fry bacon pieces in a large pan over medium heat until just crispy
  5. Add chopped onions, apples, and celery
  6. Sautee until onions are translucent
  7. Add ground meat
  8. Cook until meat is cooked through,
  9. Remove from heat
  10. Drain off any excess grease (if any)
  11. Place mixture in a large mixing bowl and allow to cool for a few minutes
  12. When squash is done, remove from oven and mix in with the meat mixture
  13. Allow entire mix to cool down a little before stirring in eggs
  14. Reduce heat on oven to 375
  15. Once cooled down a little (you don't want the eggs to cook when you mix them in), stir in broth and beaten eggs
  16. Stir in the chopped thyme and rosemary along with the salt and pepper
  17. Mix throughly
  18. Stir in cranberries and pecans
  19. Spread mix in an even layer in a 9 x 13 baking dish
  20. Bake for 25 - 30 minutes until just a little crispy on top
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Sherry Lipp

Sherry Lipp

Sherry is a writer/blogger specializing in entertainment and food writing. She has been following a gluten, grain, and sugar-free diet for over 15 years and is the author of Don't Skip Dessert: Gluten-Free, Grain-Free & Sugar-Free Sweet Treats. She also enjoys writing about movies and television. You can find her entertainment articles at cinemalowdown.com.
Sherry Lipp

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