Serves 7-10 people
- 3 ½ cups onion, diced
- 2-3 tablespoons of coconut oil may use ghee or butter
- 2 ½ cups celery, diced
- ½ cup of diced red pepper
- 2 small apples, cored and small cubes
- ¼-1/2 pound of ground Italian sausage, casing removed
- ¾ cup raisins or dried cranberries, chopped into small pieces
- 3/4 cup almond flour
- 1 teaspoon sage
- 1 teaspoon thyme
- 1/2 teaspoon rosemary
- 1 teaspoon pepper
- 1 teaspoon salt
- 2 packages of already cut into cubes butternut squash at Trader Joes or 1 small cooked butternut squash (about 5 cups cut into cubes)
Preheat oven 350° F (176.7° C).
First prepare to roast the butternut squash cubes and the apple cubes with the fat of your choice and ½ teaspoon of salt. I use coconut oil. Bake for 25 minutes until squash is tender.
While that is roasting in a large skillet sauté the onions, celery, peppers and herbs over medium heat for 5 minutes. Remove from heat.
In another small bowl beat the two eggs, add almond flour and cranberries and mix set aside.
In the sauté pan with the herbs and vegetables, add ground sausage using a wooden spoon to reduce the lumps by breaking and stirring as it cooks. Cook the sausage and veggies until done and add to bow.
Now add the rest of the salt and the pepper and stir. You can now add the beaten eggs, almond flour and the cranberries.
Mix all together and add to a greased 9” X 13” casserole dish.
Bake for 15 minutes until toasty and set aside.
Garnish with fresh parsley if desired. Enjoy!!
Tip: Adding the egg will make the stuffing stick together as it sets in the oven. It's an optional step