Glow Recipe of the Day: Paleo Pilgrim Stuffing

Even though Thanksgiving is over, the celebration need not stop. Here’s one healthy treat for you. Paleo Pilgrim Stuffing is a recipe that is easily modifiable. If you’re a vegetarian, you can omit the meat and add additional vegetables. You can also swap out veggies for other ones.

This recipe makes 8-10 servings (depending of course on the size of the serving).

Have your fill 🙂

Paleo Pilgrim Stuffing

1 lb Ground Pork (can omit for vegetarian option)
2 cups Diced Onions
1 bunch of Celery chopped
8 oz package of Mushrooms sliced
3 large Sweet Potatoes – peeled and cubed
3 Carrots – peeled and cut to chunks (Turnips work here too)
2 cups of Green Apple diced (you can use any apples you like)
1/4 cup of Chicken or Turkey Stock (veggie stock is fine for the vegetarians)
2 tablespoons of Fat of your choice for sauteeing
1 tsp Rosemary
1 tsp Thyme
1/2 tsp of Dried Sage – fresh is fine too
2 tsp Garlic Powder
Sea Salt
Black Pepper
3 Eggs (if not doing the vegetarian option)
2 tbsp Coconut Flour

Instructions

  1. Preheat oven to 375°F.
  2. Peel carrots and sweet potatoes and cut into ½ inch cubes.
  3. Grease 2 large baking sheets with oil and evenly spread the carrots and sweet potatoes in them.
  4. Sprinkle with some of the garlic powder, sage, rosemary, thyme, salt, pepper, and toss.
  5. Put into oven and bake for about an hour until they are soft and starting to brown,
  6. While those are cooking brown the ground pork if you are using it in frying pan
  7. While the ground pork is cooking, finely dice the onions and celery.
  8. When ground pork is cooked, remove from pan, leaving drippings.
  9. Add the onion first, then remove from pan, add the ground pork in a large bowl
  10. Add some additional cooking fat and sautee celery – remove celery and add to bowl
  11. Slice the mushrooms – add those to the pan – add more fat if needed, sautee
  12. Peel and dice the apple – add that to the mushrooms, stir until softened
  13. Add the mushrooms and apple to the pan once the onions and celery have started to soften.
  14. Add to ground pork bowl with ingredients – season with spices and toss
  15. Once carrots and sweet potatoes are done, mix gently with the ground pork/onion/celery/apple/mushroom mixture
  16. Reduce heat to 300 on oven
  17. In a medium bowl beat the eggs and add to the chicken stock, stir in 2 tbsp of coconut flour, mix well, salt if using unsalted stock
  18. Transfer to a greased 9×13 baking dish and bake for 30-45 min in oven.
  19. Let stand for 10 minutes before serving.

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Healthy Hormone Academy
Dr. Michelle Sands is a #1 International Best-Selling Author and a licensed Naturopathic Physician (ND) with a specialization in women’s hormone health. As a highly sought-after expert in Female Hormones and Antiaging, she is dedicated to helping women achieve limitless health at any age. 

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