Paleo Holiday stuffing, without the bread!
I desperately wanted a stuffing recipe I could prepare for Thanksgiving and Christmas dinners, so I went to the drawing board to come up with a solution for bread-free stuffing. I settled on a few special ingredients to provide a dense, satisfying texture with a deeply savory flavor.
I’ve been working on this recipe since last year, which meant I’ve been eating this stuffing since September for recipe testing. And I certainly don’t plan on relegating this dish to the holidays in the future… it is one of my favorite vegetable recipes ever.
This recipe is inspired by Mickey’s recipe for an autoimmune-paleo-friendly cranberry stuffing (I adore Mickey’, her site, and her book, The Autoimmune Paleo Cookbook. I did a book review here). She uses chopped mushroom, riced cauliflower, some chopped sweet potato and some chopped apple. I’ve tweaked this version to be lower carb, using squash instead of the sweet potato and upping the veggies.
A couple of years ago I share my Make-Ahead Thanksgiving Menu, and I will be inspired by that same menu this year – with the addition of this stuffing, of course.
- 4 Tbs. ghee, bacon grease, coconut oil, or olive oil
- 1 head cauliflower, cut into florets
- 2 - 3 cups diced butternut squash
- 1 onion, diced
- 2 cloves minced garlic
- 8 oz chopped mushrooms of choice (I've used chanterelles, baby bellas, or shitakes)
- 1 granny smith apple, diced
- ½ tsp. chopped fresh thyme
- ½ tsp. chopped fresh rosemary
- Sea salt and pepper
- Preheat the oven to 400 and line two baking sheets/glass baking dishes with unbleached parchment paper. Put the cauliflower on one sheet, and the squash on the other. Toss the cauliflower and squash each with 1 Tbs. of melted cooking fat.
- Roast until the cauliflower is tender and has golden brown edges, about 30 minutes. Stir halfway through. Roast the squash until golden and tender, stirring halfway through, about 40 minutes.
- Meanwhile, melt the last 2 Tbs. cooking fat in a heavy skillet. Add the onion and cook for about 10 minutes, stirring frequently, over medium head until soft and almost caramelized.
- Add the garlic, cook for a minute. Add the mushrooms and cook for about 10 minutes, stirring occasionally. Finally, add the diced apple and sauté for about 5 minutes, until softened but still firm. If necessary, add another tablespoon of fat.
- Finely chop the herbs. In a large serving dish, toss together all the components: the squash, cauliflower, and mushrooms. Season with the herbs, salt and pepper.