Ingredients
The following ingredients have 9 Servings
- 1 loaf Simple Paleo Pumpkin Bread (completely cooled)
- 1 large apple (I like granny smith or pink lady diced)
- 1/2 large onion (or 1 small chopped)
- 2 stalks celery (chopped)
- 3 tbsp divided grass-fed butter, ghee, or coconut oil for cooking
- 3 tbsp fresh herb "poultry seasoning" mix of rosemary (sage, and thyme - finely chopped*)
- 1/2 tsp fine grain sea salt (or to taste, divided)
- black pepper to taste
- 3 tbsp broth (chicken, turkey, your own bone broth, etc.)
- 1 egg (whisked)
- 1/4 cup dried cranberries
- 1/4 cup chopped pecans**
- extra sea salt and pepper to taste
Instruction
- Cut off the ends of the pumpkin bread loaf, and cut the rest of the loaf into 1 inch cubes.****
- Preheat your oven to 325 degrees and spread the pumpkin bread cubes out on a large baking sheet lined with parchment paper. Toast in the preheated oven 5-7 minutes to remove excess moisture from the bread, then remove from oven and set aside.
- In a large oven proof skillet*** over medium heat add 2 tbsp of the cooking fat to the skillet. Once heated, add the chopped onions and cook to soften about 2-3 minutes. Add the celery to the skillet and continue to cook until soft and fragrant. Sprinkle with sea salt and pepper.
- Add the diced apple to the skillet along with the remaining tbsp cooking fat and the fresh chopped herbs. Cook over medium heat for another 5-10 minutes to blend the flavors. Sprinkle with more sea salt and pepper.
- Add the pumpkin bread cubes to the skillet*** along with the cranberries and pecans, and gently mix/toss to coat. Drizzle the broth over to coat, then gently toss the mixture with the whisked egg (the egg will help the stuffing stick)
- Sprinkle with a bit more salt before baking. If baking separate from the turkey, put the whole skillet*** in the oven and bake at 350 degrees until the egg is set and the stuffing is toasty brown - about 30 minutes.
- You can also stuff the turkey as you would with any other stuffing before roasting. Enjoy!
