Wednesday, November 30, 2011

Chestnut-Sausage Stuffing/Dressing (Paleo)

4 T. Fat (use coconut oil, clarified butter, ghee, or duck fat)
3 Leeks, cleaned, halved lengthwise, and thinly sliced
1 T. Penzeys Bavarian Seasoning (you can also use your favorite Italian Seasoning blend)
2 tsp. Sea Salt
Freshly Ground Pepper, to taste

1 Loaf Basic Bread* (“Paleo Comfort Foods”, pg. 116), sliced, cubed and toasted 
1 cup Roasted and Peeled Chestnuts, roughly chopped (this was about 2 handfuls, pre-roasted nuts)**

3 Tbs. minced fresh flat-leaf parsley
2 cups Chicken Stock (use Homemade or another good-quality stock)
Turkey Neck (not necessary, but I add it to the top of my dressing to cook it and impart some of the flavor)
*I added 1 T. Penzeys Tuscan Sunset Seasoning and a pinch of Granulated Garlic and Rubbed Sage to my loaf, before baking. 
  1. Preheat an oven to 375°F. Grease a 3-quart baking dish with 1 Tbs. of fat. 
  2. In a large pan over medium-high heat, cook and crumble the sausage until lightly browned and cooked through, about 7 minutes. Transfer to a plate. 
  3. In the same pan over medium heat, melt the remaining 3 Tbs. fat. Add the leeks and sauté until soft, 10 to 12 minutes. Add the granulated garlic, seasoning, sage, salt and pepper and cook, stirring occasionally, until the leeks are tender, about 10 minutes.
  4. In a large bowl, combine the sausage, leek mixture, chestnuts, bread cubes, and parsley. Stir in the stock 1/2 cup at a time, making sure that your mixture is moistened but not soggy. You may not need all of the stock. Transfer the stuffing to the prepared baking dish (place the turkey neck on top, if using), cover with foil and bake for 30 minutes. Remove the foil and continue baking until the top is golden brown and crisp.
Prepare in advance. 

**Click HERE to see how NomNomPaleo roasts chestnuts. 

1 comment:

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