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Best Savory Lower Carb Paleo Stuffing Recipe (gluten-free, grain-free and dairy free)

December 12, 2014 By Caitlin Weeks

wordpress-Lower-Carb-Paleo-Stuffing

I wanted to make a stuffing that was grain free but full of flavor. I also don’t feel well when I eat a lot of carbs so I wanted to make one lower in starch. This is the best Paleo has a lot of ingredients but it is worth the trouble and the best part is it gets better the next day! This year I spent Thanksgiving with my parents and my sister who is preganant. We went to my sisters husbands family for dinner. It was nice because they had a lot of gluten free options and they were very welcoming. This stuffing is even better the next day so get excited for leftovers! Hope you enjoy it!

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Best Savory Lower Carb Paleo Stuffing Recipe (gluten-free, grain-free and dairy free)
Serves 8-12
Prep time: 30 minutes
Cook time: 1 hour
Ingredients:
3 cups cauliflower florets
1 tablespoons butter, ghee or coconut oil

1/2 medium white onion, diced

1/2 cup bone broth 

3 medium turnips, peeled and diced
1 head celery, diced
1 bulb fennel, diced
2 medium carrots, peeled and diced
8 oz mushrooms sliced
16 oz ground meat of choice, broken up
8 oz roasted chestnuts, diced
1 tablespoon dried sage 
2 Bay leaves 
1 tablespoon rosemary
1 tablespoon cumin 
Sea salt and pepper
1/2 cup fresh chopped parsley
Directions: 
Place water in the bottom of the steamer pot steamer pot and place the cauliflower in the top. Put the pot over medium heat and  season the cauliflower liberally with salt and pepper. Cover and steam it until lightly cooked and set the steam basket with cauliflower aside, uncovered and away from steam water. Melt the fat over medium heat in a large sauté pan and add the onion, celery, fennel, carrots, and cook for about 5 minutes until the onion is translucent. Add the mushrooms and turnips. Season the mixture with sage, bay leaves, rosemary, cumin, and a few pinches of salt and pepper and sauté for more 7 to 10 more minutes or until the mushrooms are cooked down. Add the ground beef and chestnuts and cook until browned and remove from heat. Add the steamed cauliflower into the mixture and stir to combine. Place the stuffing mixture into a large greased baking dish and place it into the oven for one hour. Remove the mixture from the oven and top with parsley and serve.
Please note: This will keep for a week in the refrigerator or also can be frozen and reheated. It is even better the next day.
Slow cooker version: place all the ingredients in the slow cooker and stir well and cook for 3 hours on low. Stir well and cook for one more hours or until cooked.
 For a AIP version: 
Use chopped water chestnuts in place of chestnuts. Omit the cumin and use 1 teaspoon of turmeric instead.

Nutrition Info:  Total Calories: 156,  Protein: 14 g , Total Fat : 4 g, Total Carbs: 16.4 g,  Net Carbs: 13.7 g,  Fiber: 2.7 g  (nutrition facts based on 12 servings)

BE SURE TO PIN IT:

pinterest-Lower-Carb-Paleo-Stuffing

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Filed Under: Side Items, vegetables

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Comments

  1. Ann says

    December 22, 2014 at 6:24 pm

    I can’t believe no one else has commented yet. This sounds like a great recipe and I’m anxious to try it, although I’ll be using the typical spices I usually use, and not use the cumin. I’ve missed having stuffing the past few years since giving up gluten. Did try another method for Thanksgiving but wasn’t impressed.

    Also, I notice you have listed twice “3 medium turnips, peeled and diced”. And this may take some preparation time, but having the extra veggies is healthy.

    Thanks and Merry Christmas !

  2. Ann says

    December 24, 2014 at 6:30 am

    Hi,

    I posted a comment the other day but it isn’t showing. I can’t imagine I said anything wrong, or do you just not post the comments for others to see? I always enjoy reading the comments from other people and think most do, as there are many forums where they respond to one another.

    Merry Christmas !

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