Paleo Sausage Apple And Chestnut Stuffing Recipes

PALEO SAUSAGE APPLE AND CHESTNUT STUFFING

Steps:

• Preheat the oven to 400 degrees. Cover a loaf tin in parchment paper. My loaf tin was 9.25 X 5.25 X 2.75 inches.
• In a medium bowl, whisk the eggs, water, and vinegar together and set aside.
• In another medium bowl, mix the ground flax seeds, almond flour, baking soda, 2 tsp of Herbs de Provence and salt together with a fork. Pour the dry ingredients into the bowl of wet ingredients and mix together with a whisk until well combined.
• Pour the bread batter into the loaf tin and pat the top with a rubber spatula to even it out throughout the pan. Sprinkle ¼ tsp of Herbs de Provence on top of the bread.
• Cook the bread for 25 minutes. Remove it from the pan by lifting the wax paper and then remove the wax paper before letting the bread cool on a drying rack.
• Preheat an oven to 375 degrees. Grease a 9 x13 inch baking dish.
• In a large fry pan over medium-high heat, cook the sausage with a pinch of crushed red pepper flakes, stirring occasionally, until it is browned and cooked through, around 10 minutes.
• Transfer the sausage to a large heatproof bowl or pot and set aside. Add the olive oil to the pan and reduce the heat to medium.
• When the oil is hot, add the diced onion, diced fennel, diced apples, and minced garlic to the pan and mix. Top with 1 bay leaf, 1 tsp rubbed sage, ½ tsp salt, ½ tsp black pepper, and 1 Tbs honey, and cook, stirring occasionally, until the apples are tender and the onions are translucent, about 8-10 minutes.
• Add the cooked apples mixture to the bowl with the sausage and mix. Add the water chestnuts to the bowl and mix.
• Take the loaf of Herbs de Provence bread and cut it into 1 inch cubes. I sliced it first then cut it into inch cube pieces. Add the bread cubes to the sausage and apple mixture in the large pot/bowl and mix.
• Then, add the chicken stock to the mixture, 1/2 cup at a time, mixing after each addition. Do this until you have used 2 cups of chicken stock.
• Pour the stuffing mixture into the greased 9 x13 inch baking dish, and top it with ½ tsp Herbs de Provence.
• Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and continue baking until the top is golden brown and crisp, about 25-30 minutes. Let the stuffing rest for 10 minutes before serving.