Nutrition Facts
Amen Holiday Stuffing
Serving Size
16 g
Amount per Serving
Calories
186
% Daily Value*
Fat
13.2
g
20
%
Saturated Fat
1.6
g
10
%
Cholesterol
31
mg
10
%
Sodium
41
mg
2
%
Carbohydrates
8.4
g
3
%
Fiber
3.5
g
15
%
Sugar
1.5
g
2
%
Protein
12.1
g
24
%
* Percent Daily Values are based on a 2000 calorie diet.
Yield: 16
Ingredients:
- 1 tbsp ghee or grass fed butter
- 4 cups of butternut squash peeled and cubed
- 1 medium onion diced
- 1 apple diced
- 4 stalks celery diced
- 2 cloves garlic minced
- 1 teaspoon salt and pepper to taste, about 1/2 each
- 1 lb extra lean ground turkey or bison
- 1 tablespoon fresh rosemary finely chopped
- 1 tablespoon fresh thyme finely chopped
- 1 tablespoon fresh sage finely chopped
- 2 cups walnuts finely chopped
- 1 cup pomegranate seeds (optional)
- 2 eggs beaten (optional for richer stuffing)
- 1 cup almond flour (optional for richer stuffing)
- 1/2 cup chicken broth (optional for richer stuffing)
Directions:
- Preheat oven to 375 degrees F.
- Melt the ghee or butter in a large skillet placed over medium-high heat. Sauté the butternut squash, onion, apple, celery, and garlic for about 10 minutes, and season to taste with salt and pepper. Remove from pan and set aside.
- Add turkey to the pan and sauté for about 2 minutes. Add a bit more ghee if necessary.
- Add herbs, walnuts, and season with salt and pepper. Mix well.
- Remove meat from heat. The meat should still be somewhat pink. The meat will finish cooking in the oven.
- In a large bowl, combine squash, meat mixture. Add optional ingredients (pomegranate seeds, eggs, almond flour and chicken broth) as desired. Mix thoroughly.
- Put the mixture in a baking dish and bake uncovered for 30 to 45 minutes or until squash is tender.
Notes:
This delicious, healthier version of traditional stuffing is a favorite in our house. It’s so complete that we often eat it as a main course, topped with a bit of gravy and a big salad. Make this a vegan stuffing by increasing the amount of squash, apple, and nuts and eliminating the meat.
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