Paleo Thanksgiving Stuffing
I’m already so excited for Christmas time that I almost keep forgetting that Thanksgiving is like RIGHT around the corner!!! Who else loves creating the menu for Thanksgiving dinner? It’s funny because I used to play no part in the Thanksgiving food prep and cooking, but now it’s my absolute favorite part of the holiday. I guess the more passionate I became about healthy eating and cooking the more I started enjoying sharing in those things with my family. And I can hardly wait to share THIS paleo Thanksgiving stuffing with them!!
I never was a big fan of stuffing growing up (truly it was my least favorite part of the holiday), but this paleo Thanksgiving stuffing has changed my mind forever. It’s crazy to me how much it tastes like stuffing without the bread! It made me realize that so many of our favorite flavors of the holidays are alllll in the spices, rather than the bread, butter or sugar that dishes are typically laden with.
I’m feeling extra thankful as I get further along on my health journey and continue to deal with my ulcerative colitis that my family is so receptive to eating how I eat. It’s truly such a blessing. I forget not every family is as open minded as mine until I’m reminded by a friend or blogger who has similar health issues. Because of this I’m working on my 10 tips for navigating the holidays with gut health issues, because even though my family is SO supportive, it can still be hard. I see you and I’m HERE for you.
This year it’s definitely going to be a toss up between my kohlrabi cauliflower mash and this paleo Thanksgiving stuffing for my favorite (or dessert… let’s be real I LOVE dessert). But I also don’t like playing favorites when it comes to my recipes. I can’t wait for a day full of good, healthy eats, chilly walks, and family time!
What’s YOUR favorite Thanksgiving dish?
XO nat
Paleo Thanksgiving Stuffing
Ingredients
- 2 Tbsp avocado oil
- 2 cups shaved brussel sprouts
- 1/2 cup chopped onions
- 1 cup chopped mushrooms
- 1 cup chopped red apples
- 1 cup chopped celery
- 1 clove minced garlic
- 2/3 cup egg whites
- 3/4 cup almond flour
- 1 tsp sage
- 1/2 tsp salt
Instructions
- Preheat your oven to 350 degrees Fahrenheit.
- Turn your stove on to medium and heat up a skillet or pan with the 2 Tbsp of avocado oil in the bottom.
- Start by adding the onion, celery and brussel sprouts and stir frequently.
- Once the onions are becoming translucent, add the mushrooms and turn to low.
- While the veggie medley is cooking, mix together the almond flour, salt an sage.
- Add the egg whites to the almond flour mixture and stir well.
- Add the apples to the veggie medley and stir together. Pour the egg mixture onto and stir around until all veggies are coated.
- If you're using a cast-iron skillet, place the skillet straight in the oven. If you are using a normal pan, transfer the mixture to an oven-safe casserole dish.
- Bake for 25 minutes. Broil for 2-3 minutes at the end to get a crisper top. ENJOY!