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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

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