AIP Thanksgiving Stuffing (Paleo)
 
 
Created by:
Serves: 8
Ingredients
  • 2 batches of Easy Paleo Drop Biscuits
  • 1 large onion, chopped
  • 1½ cups chopped carrots (3-4 large)
  • 1½ cups chopped celery (1 stalk)
  • 1½ cups chopped zucchini (2 medium)
  • 1 tablespoon coconut oil, plus extra to grease dish
  • 2 cups bone broth, divided
  • 1 tablespoon minced garlic
  • 1 tablespoon fresh sage, chopped
  • 2 teaspoons dried thyme
  • 2 teaspoons dried rosemary
  • ½ teaspoon garlic powder
  • ½ teaspoons sea salt
Instructions
  1. Prepare 2 batches of Easy Paleo Drop Biscuits and let cool completely. (Best if made a day or two ahead.)
  2. Preheat oven to 350 degrees. Grease a 9''x13'' glass baking dish with coconut oil.
  3. Heat 1 tablespoon coconut oil in a large skillet over medium/high heat. Sauté chopped onion, carrots, and celery for 5-6 minutes.
  4. Add in zucchini, sage, and minced garlic and cook for another 6-8 minutes, or until veggies are softened.
  5. Turn heat to low and stir in dried herbs, garlic, salt, and ½ cup bone broth for another minute, then pour into baking dish.
  6. Break apart biscuits into large chunks and crumble them on top of the veggie mixture and give it a stir.
  7. Pour the remaining bone broth evenly over the top. Give it a final stir and then bake for 30-35 minutes, until top is lightly browned and the broth is bubbly.
Notes
~This recipe can easily be made well in advance! Bake your biscuits 1-2 days before you make the rest of the stuffing. The stuffing keeps wonderfully if covered in the refrigerator. Simply reheat in the oven or microwave individual servings.
Recipe by Fed and Fulfilled at https://fedandfulfilled.com/aip-thanksgiving-stuffing/