Healthy Thanksgiving Stuffing

• 2 tablespoons ghee or avocado oil or refined coconut oil
• 3 cups onion diced
• 2 cups celery diced
• 1 cup mushrooms diced
• 1 cup apple cored and diced
• ¼ cup dried cranberries or dates (chopped)
• ¼ cup flat-leaf parsley chopped
• 4 teaspoons poultry seasoning
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 cups almond flour
• 3 eggs whisked

1. Preheat oven to 350º F.
2. Heat ghee or oil in a large cast-iron or oven-proof skillet over medium heat. Add onion, celery, apple, mushrooms, cranberries or dates, parsley, poultry seasoning, salt, and pepper. Sauté until very soft, about 7 minutes.
3. Remove from heat. Keep in an oven-proof skillet or transfer to 9×9″ baking dish. Stir in almond flour and mix well. Add the whisked eggs and stir well. Bake for 45 minutes to 1 hour, or until browned on top.

If you don’t have a cast-iron skillet, grease a medium-size baking dish before sautéing ingredients (a 9×9″ works well). After eggs have been added and the mixture is well-stirred, transfer mixture to baking dish. Continue baking as directed.

Calories 269

Fat 19g

Carbohydrates 18g

Protein 9g