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.

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.

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.

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Hearty Paleo & SCD Stuffing

All the flavors of traditional holiday stuffing that can be used a main dish too!

Prep Time 30 minutes

Cook Time 25 minutes

Total Time 55 minutes

Servings 8 people

Author Sherry Lipp

Ingredients

• 2 cups butternut squash cut into 1/2 cubes
• 1 tbsp olive oil
• 1 lb ground turkey or pork
• 5 pieces bacon chopped
• 1 cup diced onion
• 3 stalks chopped celery
• 1 large Granny Smith apple chopped into small cubes
• 1 tbsp white wine or champagne vinegar
• 1/3 cup chicken broth
• 2 eggs beaten
• 1/2 tbsp fresh thyme chopped
• 1/2 tbsp fresh rosemary choppped
• 1/2 tsp sea salt
• 1/2 tsp pepper
• 1 cup fresh cranberries
• 1/2 cup pecans chopped

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

Founder at Happy Gut For Life

Sherry is a Certificed Holistic Gut Practioner, author, and recipe creator. Sherry started the Specific Carbohydrate Diet in 2000 and has been creating delicious, grain and gluten-free recipes ever since. She is the author of the Don't Skip Dessert SCD cookbooks.

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