You’ll be delighted with this paleo stuffing,  and YES – you can enjoy the quintessential holiday turkey stuffing without blowing your diet!

 

This recipe is:

Paleo friendly
Keto friendly
Dairy-free
Gluten-free
Grain-free
Egg-free
Vegan

 

View or download your Paleo Stuffing recipe here and review nutrition information and other tips. 

 

Paleo Stuffing

Ingredients
1 head cauliflower (chopped into florets)
1 tbsp coconut oil
Sea salt and black pepper (to taste)
1/2 cup extra virgin olive oil
4 cups portobello mushrooms (diced)
1 leek (chopped)
3 stalks celery (diced)
1 cup walnuts
1 lemon (juiced)
3 garlic cloves (minced)
1 tbsp thyme
1/2 cup parsley (chopped)
1/2 tsp sea salt

Directions

1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
2. Toss your cauliflower florets in coconut oil. Season with sea salt and black pepper to taste. Spread the cauliflower across your baking sheet and bake in the oven for 30-minutes.
3. Remove cauliflower from the oven and set aside. Reduce oven heat to 375°F.
4. While your cauliflower roasts, place a frying pan over medium heat. Add half of your olive oil and sauté mushrooms, leek, and celery for about 10 minutes or until the mushrooms are soft.
5. In a food processor, add the walnuts, lemon juice, garlic, thyme, parsley, and sea salt. Add the remaining olive oil and roasted cauliflower and pulse (do not blend) until the mixture reaches a coarse, stuffing-like consistency. Do not over process as you do not want the mixture to turn into a paste. Note: if you don’t mind some manual labor, you can skip the food processor and use a fork and knife to finely chop the stuffing. Once it reaches a good consistency, spoon the mixture into a baking dish. Place in the oven and bake for 1 hour. Stir every 15 minutes or so to prevent burning. Place it in the oven and bake it for an hour. Stir every 15 minutes (give or take) to prevent burning.

 

 

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