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Paleo Stuffing Recipe [Paleo, GF, AIP]

Louise Hendon | November 24
Paleo Stuffing Recipe #paleo #recipes #glutenfree /https://paleomagazine.com/paleo-stuffing-recipe

I created this Paleo stuffing recipe several years ago and totally forgot about it until recently (and that’s why the photos don’t look as polished as some of my newer recipes).

What’s so special about this stuffing recipe is that it has sweet potatoes and liver in it for added nutrition, but you can barely even taste the liver in it (in case you’re worried). In fact, this recipe was so good, we ate it by itself as an entree!

I hope you enjoy it for Thanksgiving or just for dinner one night.

Paleo Stuffing Recipe Infographic – Please Pin

Paleo Stuffing Recipe #paleo #recipes #glutenfree /https://paleomagazine.com/paleo-stuffing-recipe

STEP 1: Preheat oven to 375F. Peel and then cube the sweet potato or yam. Mix with 1 tablespoon of coconut oil and place in a large baking dish (3 quart or 2.8 liter). I used a 9 by 13 inch dish. Bake sweet potato cubes for 30 minutes.

Preheat oven to 375F. Peel and then cube the sweet potato or yam. Mix with 1 tablespoon of coconut oil and place in a large baking dish (3 quart or 2.8 liter). I used a 9 by 13 inch dish. Bake the sweet potato cubes for 30 minutes.

STEP 2: Meanwhile, in a saucepan, cook the diced onions with the ground turkey with 1 tablespoon of coconut oil until both are cooked. The onions should turn translucent when cooked. Break up any large clumps of ground turkey.

Meanwhile, in a saucepan, cook the diced onions with the ground turkey with 1 tablespoon of coconut oil until both are cooked. The onions should turn translucent when cooked. Break up any large clumps of ground turkey.

STEP 3: Once the onions and ground turkey are cooked, add to the
saucepan: the sage, rosemary, and thyme

Once the onions and ground turkey are cooked, add to the saucepan: the sage, rosemary, and thyme

STEP 4: Once the onions and ground turkey are cooked, add to the
saucepan: the celery

Once the onions and ground turkey are cooked, add to the saucepan: the celery

STEP 5: Cook the ingredients in the saucepan for a few extra minutes. Meanwhile, in a separate pan, saute the chopped liver in 1 teaspoon of coconut oil.

Cook the ingredients in the saucepan for a few extra minutes. Meanwhile, in a separate pan, saute the chopped liver in 1 teaspoon of coconut oil.

STEP 6: Once the sweet potato cubes are cooked, add to the baking dish: the cranberries, dried or fresh (optional)

Once the sweet potato cubes are cooked, add to the baking dish: the cranberries, dried or fresh (optional)

STEP 7: Once the sweet potato cubes are cooked, add to the baking dish: the diced apples

Once the sweet potato cubes are cooked, add to the baking dish: the diced apples

STEP 8: Once the sweet potato cubes are cooked, add to the baking dish: the parsley

Once the sweet potato cubes are cooked, add to the baking dish: the parsley

STEP 9: Once the sweet potato cubes are cooked, add to the baking dish: the 2 eggs, whisked

Once the sweet potato cubes are cooked, add to the baking dish: the 2 eggs, whisked

STEP 10: And add everything else to the baking dish! Mix well with the chicken or turkey stock, the salt and pepper, and the rest of the coconut oil.

Paleo Stuffing Recipe #paleo #recipes #glutenfree /https://paleomagazine.com/paleo-stuffing-recipe

STEP 11: Stuff into the turkey or bake in the oven for 20 minutes on 375F.

Paleo Stuffing Recipe #paleo #recipes #glutenfree /https://paleomagazine.com/paleo-stuffing-recipe

Paleo Stuffing Recipe #paleo #recipes #glutenfree /https://paleomagazine.com/paleo-stuffing-recipe

Paleo Stuffing Recipe #paleo #recipes #glutenfree /https://paleomagazine.com/paleo-stuffing-recipe

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Paleo Stuffing Recipe


  • Author:
  • Category: Entree
  • Cuisine: American

Ingredients

  • 1 sweet potato or yam
  • 1 lb ground turkey
  • 1 cup diced onion
  • 1 cup celery
  • 2 1/2 teaspoons sage
  • 2 teaspoons rosemary
  • 1 teaspoon thyme
  • 1/2 cup liver, diced
  • 3/4 cup cranberries, dried or fresh (optional)
  • 1 apple, diced
  • 1/2 cup parsley, chopped
  • 2 eggs, whisked (omit for AIP)
  • 3/4 cup chicken or turkey stock
  • 4 tablespoons coconut oil
  • salt and pepper to taste (omit pepper for AIP)

Instructions

  1. Preheat oven to 375F.
  2. Peel and then cube the sweet potato or yam. Mix with 1 tablespoon of coconut oil and place in a large baking dish (3 quart or 2.8 liter). I used a 9 by 13 inch dish.
  3. Bake sweet potato cubes for 30 minutes.
  4. Meanwhile, in a saucepan, cook the diced onions with the ground turkey until both are cooked.
  5. Add the celery, sage, rosemary, and thyme to the saucepan and cook for a few extra minutes.
  6. In a separate saucepan, saute the liver in a teaspoon of coconut oil.
  7. Take the baking dish out of the oven carefully and add in everything from the saucepan, the parsley, the liver, the apples, (cranberries), chicken or turkey stock, 3 tablespoons of coconut oil, the whisked 2 eggs, and the salt and pepper.
  8. Mix everything together well.
  9. Stuff into the turkey, or if you want to eat the stuffing by itself, cook for 20 minutes in the oven at 375F.