recipes
THE STUFFING
Traditional
3 loaves ciabatta bread cubed
8 large stalks celery, diced small
2 large yellow onions, diced small
3 cups turkey or chicken stock
1 pound breakfast sausage, diced
4 tbsp. butter
1 tbsp. poultry seasoning
1. Melt butter over medium-high
heat in large skillet, and sauté
onion and celery until clear.
2. Add poultry seasoning and
sausage and sauté 3-4 minutes.
3. Add turkey/chicken stock
until stock comes to a boil, then
reduce heat and simmer for 10
minutes.
4. In a large bowl, combine
bread, onion, celery, sausage
and stock mixture. Stuff turkey
with the stuffing and cook turkey
according to package instructions.
5. Leftover stuffing that doesn't fit
in the turkey can be added to a
separate baking dish and cooked
for 30 minutes at 350 degrees.
SERVING SIZE: ½ cup (about 20 servings), CALORIES: 252,
TOTAL FAT: 14 g, CHOLESTEROL: 42 mg, SODIUM: 729 mg,
CARBOHYDRATE: 27 g, SUGARS: 1 g, PROTEIN: 13 g.
MAKE IT PALEO
MAKE IT VEGAN
• 1 pound ground pork
• 2 cups diced onions
• 2 cups diced bell peppers
• 4 cups (about 1 pound) diced mushrooms
• 2 cups diced apples
• 8 oz fresh cranberries
• 1 cup toasted chopped pecans (optional)
• 2 tbsp. duck fat, bacon fat, ghee, or coconut oil. (I used duck fat)
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1 tbsp. fresh rosemary, minced
1 tbsp. fresh thyme, minced
2-3 leaves fresh sage (or 1/2 t dried)
sea salt
4 eggs
1/4 cup chicken or turkey stock
2 tbsp. coconut flour
Prepare all of your ingredients and preheat
your oven to 350°.
1. Melt about 2 teaspoons of your fat of
choice in a large cast iron or stainless skillet
over medium-high heat.
2. Add the pork and cook until it just browns,
3-4 minutes. Add a pinch of salt and remove
with a slotted spoon and place in a large
bowl. Pour off excess liquid from your skillet
and add another teaspoon of fat.
3. Turn the heat down to medium and add
the onions. Saute until golden brown and
soft, 6-8 minutes. Add to the bowl with the
pork.
4. Add another teaspoon of fat, and saute
bell peppers for 4 minutes, stirring often.
Add to the bowl with the other ingredients.
5. Throw in yet another teaspoon of fat,
turn the heat up to medium-high, and add
the mushrooms. Sauté for about 3 minutes,
stirring often. Add to the bowl with the other
ingredients.
6. To the large bowl, add the apples, pecans,
cranberries, herbs, and a good pinch of salt.
7. In a medium bowl, beat together the eggs,
chicken or turkey stock, and coconut flour.
Add a pinch of salt if you’re stock isn’t salted.
8. Pour the liquid into the large bowl and
mix.
9. Pour the whole thing into an oven safe
casserole and bake for one hour.
10. Allow to cool for 10 minutes before eating. It will firm up a bit.
SERVING SIZE: ½ cup, CALORIES: 167, TOTAL FAT:
11 g, CHOLESTEROL: 60 mg, SODIUM: 130 mg,
CARBOHYDRATE: 8 g, SUGARS: 4 g, PROTEIN: 9 g.
If using the traditional recipe, use
vegetable stock and make sure your bread
doesn't contain animal by-products such as
butter or eggs.
SERVING SIZE: ½ cup (about 20 servings), CALORIES:
159, TOTAL FAT: 3 g, CHOLESTEROL: 0 mg, SODIUM:
353 mg, CARBOHYDRATE: 28 g, SUGARS: 3 g,
PROTEIN: 6 g.
If using the Paleo recipe, skip the ground
pork in favor of 4 cups of diced portabella
mushrooms, use vegan butter instead of
animal fat, use 1 cup silken tofu blended until
smooth in place of the eggs, and vegetable
stock instead of chicken or turkey stock.
SERVING SIZE: ½ cup (about 20 servings),
CALORIES: 92, TOTAL FAT: 6 g, CHOLESTEROL: 0 mg,
SODIUM: 103 mg, CARBOHYDRATE: 9 g, SUGARS: 4 g,
PROTEIN: 3 g.
MAKE IT WHOLE
Swap ciabatta in the traditional recipe for
100% whole wheat.
SERVING SIZE: ½ Cup (about 20 servings),
CALORIES: 251, TOTAL FAT: 16 g, CHOLESTEROL:
42 mg, SODIUM: 703 mg, CARBOHYDRATE: 25 g,
SUGARS: 10 g, PROTEIN: 14 g.
MAKE IT LIGHTER
Swap the sausage in the traditional recipe for
2 lbs diced portabella mushrooms.
SERVING SIZE: ½ cup (about 20 servings), CALORIES:
161, TOTAL FAT: 3 g, CHOLESTEROL: 6 mg, SODIUM:
366 mg, CARBOHYDRATE: 28 g, SUGARS: 2 g,
Paleo recipe and photo courtesy of PaleoFoundation.com
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PROTEIN: 7 g.