4 ribs celery, diced 1 teaspoon fresh sage, chopped to serve. Stir in sage, parsley, salt and pepper. I have a pound of sage sausage in my freezer… I’m thinking it would work really well with this recipe.
Turn out and cut bread in to small cubes and use with your favorite stuffing recipe in place of dried bread crumbs. 3 bags of plain pork rinds (about 11 ounces) 1 pound breakfast sausage lots of chopped celery onions mushrooms small amount of homemade stock (maybe a half cup? ) three or four beaten eggs poultry seasoning salt and pepper to taste Pulverize pork rinds in the food processor.
Some prefer to keep it straightforward, with bread and herbs, butter and broth. Others like adding everything from oysters to sausage to dried cranberries. Then, there’s the other argument: Should the stuffing actually be stuffed inside the bird or should it be baked separately as a flavorful starchy side? (We vote for cooking it outside the bird: Not only does it form a more delicious crust in the pan but you can be sure it’s safe to serve, with no lingering bacteria from potentially under-cooked turkey. But if you’re on a paleo, gluten-free or a vegan diet or you don’t have oven space and want to use your slow cooker — or if you just want to mix things up — try one of the other stellar recipes here. This Paleo Rosemary and Sage Bread Stuffing recipe was created by Brittany Angell and can be found on her site brittanyangell. In a separate pan I cooked ground italian sausage with oil, salt, pepper and garlic powder. Grain Free Primal Paleo Sausage and Giblet Stuffing. The bread should be soft enough to squeeze and feel moistened but not soaked.
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