Stuffing Gone Yummy?

So on Facebook I posted a picture of what I consider my “stuffing” And I’m addicted to it.. in the winter we’ll probably eat it 3-4 times a month with various things along side {and its rarely turkey!}. I’ve based it off of Everyday Paleo’s stuffing. It’s pretty close to the exact recipe.. But I’ve just made it Liz-Like {lmao}… and it goes good with everything!

Also in the picture below you’ll notice I made sweet potato spears with it, and mayo.. I’ve changed up my mayo! Check out this youtube video from the handsome men over at Modern Paleo Warfare {warning: it’s a hilarious video}. Their way to do it is pretty quick and simple. However I used Extra Light Olive Oil, it’s my favorite for mayo so I stuck with that {it’s also the cheapest oil I can find right now!}. And yes they only use the egg yolk, if you don’t want to waste anything, in the bowl you put your whites in, wrap it up and stick it in the fridge, you can add it to your scrambled eggs in the morning!

 

Alright Recipe! {I actually danced around when I typed that.. wow I’m weird}

Ingredients:
• 10 breakfast-link sized sausages, chopped {just don’t use breakfast flavored sausages}
• 1 Medium onion diced
• 1 Carrot Diced
• Raisins
• Mushrooms,diced {I used roughly 8-10 white button mushrooms}
• Almonds, chopped up
• Red Pepper Flakes
• Salt, Pepper, Basil, Rosemary
• 1/2 Chicken stock {ish}
• Kerry Gold Butter or Coconut Oil

How To:
• Pre-Heat oven to 350 degrees {F}
• In a pan {big pan!} get some butter melting and toss in your onions and carrots.. let those get friendly..
• ***Mushroom time.. Ok here’s the thing I make this two ways.. One would be to chop and add your mushrooms in now, that’ll give you a softer melt in your mouth mushroom. If you want some texture still to it and want it more “meaty” then add it in right before you put this in the oven… Totally up to you.. I like making it both ways depending on what I’m serving it with
• Toss in sausages let those go for a few minutes.. While those are starting to cook add in your spices and red pepper flakes {I like it spicy so I added in a ton}
• Now add in your raisins {Ok here’s the thing.. yes you could use dried unsweetened cranberries but freaking-a they’re expensive… raisins.. not so much.. raisins it is! Oh and I used 2 of the lunch-box sized boxes of them!} and almonds. Then add in your stock.
• While you hunt down a baking pan that is suitable size, let the chicken stock make friends with everything else.. once they’ve made merry {you want some stock left but you don’t want a river in the pan}, add it into your baking pan {wait stop freeze, if you wanted more meaty mushrooms and didn’t add them in earlier, quickly add them to your pan now, mix it together ,then put it in the baking dish!} .. cover tightly with foil, and bake for 30-45 minutes..

• When this bad boy comes out of the oven.. do not open it right away, you will get a steam facial.. give it a few minutes to calm its cute self down… then proceed to open and serve..

I eat this as a main dish honestly. We had leftovers of it, so I kept it in the same baking dish, put it in the fridge. Next morning I cracked a few eggs and tossed it in the baking dish with the stuffing along with a few frozen green beans and made an even faster egg bake {I had no idea it was possible}, but that means I only had to wash one baking dish! Not two.. I hate dishes, you know this I know. So when you make something that you could egg bake later, think about doing something like that before you put it in a container and stick it in the fridge!

 

P.S. If you’re actually making this for thanksgiving.. feel free to use thanksgiving like seasoning { sage .. hint hint sage…}