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Saturday, November 18, 2017

Mushroom Stuffing



Who says you need bread in stuffing? You won't miss the grains in this totally Paleo-friendly version made of slowly caramelized onions, leeks, and mushrooms and topped with hazelnuts. This side can be dairy-free, too—just leave out the ghee and use evoo or coconut oil.

Caramelized Leek, Onion, and Mushroom Stuffing with Hazelnuts

Yield: 6 to 8 servings
Active Time:
1 tablespoon olive oil
2 yellow onions, very thinly sliced lengthwise
3 tablespoons ghee
5 leeks, rinsed and chopped
3/4 cups chicken bone broth, divided
3 tablespoons raw honey
Sea salt and pepper
4 cloves garlic
3 tablespoons chopped rosemary
3 tablespoons chopped sage
1 tablespoon chopped thyme
4 cups mixed roughly chopped mushrooms
Zest of 1 large lemon
1/2 teaspoon nutmeg
1 cup chopped hazelnuts
4 eggs
1/2 tablespoon coconut flour
Place 1 tablespoon oil in a large skillet and warm over high heat. Add sliced onions and cook, stirring, 3 minutes. Turn heat down to low and let onions caramelize for 15 minutes, stirring occasionally. In a separate skillet, heat 2 tablespoons ghee over medium-high heat. Add in chopped leeks and stir. Cook to soften 5 minutes. Then add in 1/4 cup chicken bone broth and simmer 5 minutes. Add in honey, salt, and pepper. When leeks are coated, turn heat up to high and cook an additional minute more. Take off heat and add to pan of caramelized onions.
Separately, heat 1 tablespoon ghee in saucepan along with garlic, rosemary, sage, and thyme. Mix in mushrooms and cook until softened, 5 minutes.
Combine mushroom mixture with onion-leek mixture. Stir in lemon zest, nutmeg, and hazelnuts, and season with salt and pepper.
Spoon mixture into an ungreased 12x9-inch baking pan. In a separate bowl, whisk together eggs, remaining 1/2 cup chicken bone broth, and coconut flour. Pour over stuffing. Bake in oven until set, 15 minutes.


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