3 Delicious Stuffings for Your Turkey





For many people one of the main attractions of roast turkey is the stuffing, and just because you are now eating Paleo doesn't mean you can't still enjoy it.  Here are three really good recipes.  One is a traditional English stuffing with no bread at all, and the other two use my Paleo bread recipe instead of the usual breadcrumbs. (Image from jdfarms.ca )

All these recipes will make enough stuffing for a 14 to 16 lb. turkey - a good size for the average family.  You can make your stuffing the day before and refrigerate it covered, but DO NOT stuff the turkey ahead of time.

thewoodcollection.wordpress.com

How to make Paleo bread crumbs

Slice Paleo bread or gluten-free French bread, lay on a large dish or platter, and leave to dry out a bit overnight.  The next day either chop into cubes or toast, then process in your food processor into crumbs.

londonbygaslight.wordpress.com

Sage and Onion Stuffing

Ingredients :

-  2 lbs. of sausage meat
-  1/2 cup of breadcrumbs made with Paleo bread or gluten-free French bread
-  2 large onions, chopped
-  2 tablespoons butter
-  1 tablespoon of poultry seasoning (or dried sage)
-  1 egg, beaten 
-  sea salt an freshly ground pepper to taste 

Directions :
  • Melt the butter in a skillet and cook the onion until it starts to brown. Remove from skillet and put into a large mixing bowl.
  • Add all the rest of the ingredients and, with clean hands, combine until mixed thoroughly.

soupaddict.com

Traditional 18th Century Chestnut and Sausage Stuffing

Ingredients :

-  1 lb. of cooked, peeled and chopped chestnuts (save yourself some work and get them already roasted and peeled (see link below))
-  1 large onion, chopped
-  1/4 lb. of bacon, chopped
-  the liver from the turkey, chopped small (optional)
-  2 tablespoons of butter
-  1/4 cup of chopped fresh parsley
-  1 tablespoon of chopped fresh thyme
-  1/4 teaspoon ground mace
-  1/2 lb. pork sausage meat
-  sea salt and freshly ground pepper to taste

Directions :
  • Melt the butter in a skillet and cook the onion, bacon, and liver if you are using it until it all starts to brown. Remove from skillet and put into a large mixing bowl.
  • Add the rest of the ingredients and, with clean hands, mix until thoroughly combined.

asouthernfairytale.com

Apple and Walnut Stuffing

Ingredients :

-  2 cups of Paleo bread or gluten-free French bread cut into cubes
-  2 large onions, chopped
-  4 celery ribs, sliced
-  1 lb. pork breakfast sausages, skinned and sliced (about 1/2 inch thick)
-  1 egg
-  3 large Granny Smith apples, cored and chopped
-  1 cup of chopped walnuts
-  2 tablespoons of butter
-  1 tablespoon of chopped fresh thyme (or 1 teaspoon dried)
-  the zest of 1 small lemon
-  1/2 teaspoon of ground mace
-  sea salt and freshly ground black pepper

Directions :
  • Melt the butter in a skillet and cook the onion, celery and sausage until it all starts to brown. Remove from skillet and put into a large mixing bowl.
  • Add all the rest of the ingredients and, with clean hands, combine until mixed thoroughly.
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WARNING :  Here is a health warning about onions.  You will notice that in all the stuffing recipes the onions are all cooked before adding.  When you do this you can safely keep your stuffing in the fridge for the next day.  However never keep anything that contains uncooked peeled raw onion, even in the fridge because this could make you sick.  

Scientists have now found that raw onions are a major attractor of bad bacteria.  Even as far back as in the time of the plague, people used to put bowls of raw onion in the rooms of a sick person to speed their recovery, and now there is proof that this indeed works.  Raw onions attract bad germs like a magnet, so even refrigerating half a cut raw onion can be dangerous.  Please keep this in mind.

Now that you have chosen your stuffing, on Friday I will share with you the easiest and best way to cook a delicious, moist turkey.

Image from bestbreadrecipes.org


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