Ingredients

The following ingredients have 6 Servings
  • 2 tablespoons of ghee
  • 1 yellow onion, minced
  • 2 stalks of celery, diced
  • 2 carrots, diced
  • 3 garlic cloves, minced
  • 1 cup peas
  • 1 cup sliced button mushrooms, diced (plus 6 for topping)
  • 3 cups cooked, diced turkey
  • 1 cup mashed potatoes
  • 28 ounces bone broth
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried sage
  • salt and pepper, to taste
  • 2 cups Nuts.com Paleo Baking Flour
  • 1 teaspoon baking soda
  • pinch of salt
  • 2 medium eggs
  • 1/3 cup melted ghee
  • 1/4 cup honey
  • 3/4 cup unsweetened almond milk
  • 1 jalapeño, minced
  • fresh parsley, for garnish

Instruction

  • Preheat oven to 350 degrees F.
  • Place a dutch oven over medium heat. Add ghee along with onion, celery, and carrots and sauté for about 5 minutes, until onion becomes fragrant and translucent. Then add garlic, peas, mushrooms, and turkey. Cook for another 5 minutes, until mushrooms have reduced in size. 
  • Add mashed potatoes, broth, rosemary, thyme, sage, and salt & pepper. Mix until potatoes break down. Cook for 15 minutes until slightly reduced. Use a ladle to fill 6 ramekins. Place ramekins on baking sheet. 
  • In a large bowl, whisk together baking flour, salt and baking soda. In a medium bowl, whisk together eggs, ghee, honey, and almond milk. Pour wet ingredients into dry mixture and use a spatula to combined completely. Then add the minced jalapeños and fold into the mixture. Use an ice cream scoop to scoop 1-2 scoops on top of each ramekin. Then press a mushroom slice into the middle. Place in the oven to bake for 35 minutes or until the middle of the cornbread stuffing is cooked through.
  • Garnish with fresh parsley before serving!