Grain Free Sausage Stuffing | PALEO, Whole30, Keto

Servings:

Calories: 417kcal

1 lb pork sausage (sweet or mild Italian, or "breakfast sausage" are our favorites)
2 tbsp ghee, plus more for greasing
1 1/2 yellow onions (yield about 3 cups chopped)
8 celery stalks (yields about 1 1/2 cups chopped)
1/2 cup chestnuts or hazelnuts, chopped
1/4 cup fresh parsley, chopped
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp black pepper
2 cups almond flour
3 eggs, whisked

Preheat the oven to 350ºF. Grease a 9" square baking dish or any casserole-style dish with ghee.
In a large skillet over medium heat, cook the sausage until broken into crumbles and just browned.
Add the chopped veggies and 2 Tbsp of ghee, and cook until the vegetables are soft (about 10 minutes).
Stir in the chopped chestnuts or hazelnuts, and the herbs and spices. Season with additional salt & pepper to your liking.
Add the almond flour and whisked eggs, and stir until completely mixed.
Pour into to the greased baking dish, and smooth over the top.
Transfer to the oven and bake for 45 minutes or until golden brown & crispy on top.

When choosing your baking dish, go for a smaller 8 or 9" square dish to get a more "deep dish" style that will stay a bit more moist. If you like your stuffing more crispy and a bit more dry (like me!) then go for a larger rectangular dish that will have more surface area exposed to crisp up in the oven!
Want to make it meatless? Leave out the sausage, and go for 2 cups of chopped mushrooms instead. You can also take it a sweeter route with 1 diced apple and/or a handful of dried cranberries.
If you have actual "poultry seasoning" on hand, feel free to substitute 4 tsp of that for my blend!