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  • Primal Stuffing??

    Oh my. I am already starting to think forward to cooking for TGD.

    Turkey easy.
    Sweet potato or parsnip something will be yummy.

    But stuffing. What is a girl to do????


    My basic recipie from my mom is:

    2 pkg spicy jimmy dean sausage
    2 diced yellow onions
    1 head celery chopped
    then mix in bread crumbs
    let chill for 12-24 hours
    then beat 2 eggs and mix in and bake.

    Last couple years I ahve been baking mixture in muffin tins so everything gets yummy crispy.


    I am stumped how to get a good texture without bread crumbs.

    I just saw a recipe for cauliflower fritters. This could totally be primalized. Do you think roasted Cauliflower might do the trick?

    Any other successful ideas?
    Julia
    Starting Weight 235 - Dec 1, 2010
    Started Primal Mid January 2011
    Current Weight 183
    Goal 160



    Get Outside Already!

    http://moderndayfitandfood.wordpress.com/
    http://moderndaydesigns.wordpress.com/

  • #2
    ENGLISH MUFFINS

    Dry Mix:

    1/2 c golden flax meal
    1/4 c almond flour
    1 scoop unflavored whey protein (or egg protein)
    1 tsp baking powder
    2 Tbs Parmesan

    Wet Mix:

    2 jumbo eggs or 1/2 cup Eggbeaters
    dollop chia gel (3-4 Tbs)
    1/2 cup light mozzarella shreds
    coconut milk as needed to make dough workable

    Mix wet into dry, let sit for 5 minutes. Fill a 6 space greased muffin TOP pan and bake 12-14 min at 350.


    What about making these then breaking them up into the sausage mix?

    PS. Point me in the direction of the fritters puleeeze!!!
    If you do not stand behind your military, feel free to stand in front of them!

    EMAIL ME!

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    • #3
      here is the link - I haven't primalized the ingrediencts yet
      Cauliflower Fritters Recipe - Every Day with Rachael Ray

      Going to try your muffins as is!!! they look yummy.
      Julia
      Starting Weight 235 - Dec 1, 2010
      Started Primal Mid January 2011
      Current Weight 183
      Goal 160



      Get Outside Already!

      http://moderndayfitandfood.wordpress.com/
      http://moderndaydesigns.wordpress.com/

      Comment


      • #4
        What is chia gel??? sounds weird
        Originally posted by DeilaMiah View Post
        ENGLISH MUFFINS

        Dry Mix:

        1/2 c golden flax meal
        1/4 c almond flour
        1 scoop unflavored whey protein (or egg protein)
        1 tsp baking powder
        2 Tbs Parmesan

        Wet Mix:

        2 jumbo eggs or 1/2 cup Eggbeaters
        dollop chia gel (3-4 Tbs)
        1/2 cup light mozzarella shreds
        coconut milk as needed to make dough workable

        Mix wet into dry, let sit for 5 minutes. Fill a 6 space greased muffin TOP pan and bake 12-14 min at 350.


        What about making these then breaking them up into the sausage mix?

        PS. Point me in the direction of the fritters puleeeze!!!
        Julia
        Starting Weight 235 - Dec 1, 2010
        Started Primal Mid January 2011
        Current Weight 183
        Goal 160



        Get Outside Already!

        http://moderndayfitandfood.wordpress.com/
        http://moderndaydesigns.wordpress.com/

        Comment


        • #5
          Chia seeds mixed with water. Just use another egg.
          If you do not stand behind your military, feel free to stand in front of them!

          EMAIL ME!

          Comment


          • #6
            Originally posted by jmday View Post
            here is the link - I haven't primalized the ingrediencts yet
            Cauliflower Fritters Recipe - Every Day with Rachael Ray

            Going to try your muffins as is!!! they look yummy.
            Just change the flour to almond flour or half almond half coconut.
            If you do not stand behind your military, feel free to stand in front of them!

            EMAIL ME!

            Comment


            • #7
              Stuff I Make My Husband: A Very Paleo Thanksgiving
              "Let food be thy medicine and medicine be thy food." -- Hippocrates

              Comment


              • #8
                There are two recipes I am considering. I have not tried either one:

                Sausage and Apple Stuffing
                Ingredients
                ————————–
                10 slices bacon (6 oz), diced
                2 pounds pork sausage meat
                2 large onions, chopped (2 c)
                8 oz. medium mushrooms, sliced (2 c)
                3 medium ribs of celery, chopped (1 c)
                1 tsp. dried sage leaves, crumbled
                1 tsp. dried thyme leaves
                1/2 tsp. salt
                1/4 tsp. pepper
                1 pound tart apples, cored and cut into 1/2″ pieces (3 c)
                1 cup chopped fresh parsley
                Instructions
                Cook bacon until it just begins to brown, Crumble sausage meat in same pan
                and cook till done. Add onions, mushrooms and celery cooking until onions
                and mushrooms are wilted. Stir in sage, thyme, salt and pepper, then the
                apples. Remove from heat, add parsley.

                Source: Paleo Stuffing - Caveman Strong

                Comment


                • #9
                  And the second one is:

                  LOW-CARB "CORN" MUFFINS

                  Makes a dozen muffins

                  INGREDIENTS

                  * 2/3 cup coconut flour
                  * 1/2 cup butter (1 stick), melted
                  * 8 eggs
                  * 1/2 tsp salt
                  * 1/2 tsp baking powder

                  DIRECTIONS

                  1. Preheat oven to 400 degrees
                  2. Whisk together the coconut flour, salt, and baking powder.
                  3. In another bowl, beat the eggs. Whisk in the melted butter.
                  4. Add the coconut flour mixture to the egg/butter mixture and stir to combine.
                  5. Divide the batter among 12 greased muffin cups. Bake for 25 minutes or until golden brown.

                  HERBED "CORNBREAD" STUFFING WITH PANCETTA AND LEEKS
                  Makes about 16 individual servings

                  INGREDIENTS

                  * 1 recipe "corn" muffins (above)
                  * 4 Tbs unsalted butter
                  * 8 oz pancetta (or smoked sausage such as andouille), cut into 1/4" dice
                  * 1 large onion, finely chopped
                  * 1 leek, finely chopped
                  * 3 celery ribs, finely chopped
                  * 2 cloves garlic, minced
                  * 2 tsp dried thyme leaves
                  * 2 Tbs minced fresh parsley leaves
                  * 2 eggs
                  * 2 cups chicken broth (or 1 cup chicken broth + 1 cup cream or half-and-half for a more indulgent stuffing)
                  * Salt and pepper to taste

                  1. Cut the corn muffins into 1/2" cubes. Spread them out evenly in a single layer on a parchment paper-lined cookie sheet, including the crumbs. Bake at 250 degrees for an hour to dry out.
                  2. Preheat oven to 400 degrees.
                  3. Melt the butter in a very large skillet over medium-high heat. Add the pancetta and saute until crisp. Add the onion, leek, and celery, and saute until soft and translucent. Add the garlic and thyme and cook for a minute longer.
                  4. Grease a 13"x9" pan. Add the dry muffin cubes and the vegetable-pancetta mixture, including all of the butter and pan juices.
                  5. Beat the eggs, combine them with chicken broth, and pour over the bread mixture. Also add the parsley. Combine everything with your hands, squeezing and crumbling the bread cubes to ensure that they soak up plenty of liquid.
                  6. Bake, uncovered, at 400 for about an hour or until the top is browned and crisp.

                  Source: http://stuffimakemyhusband.blogspot....seriously.html

                  Comment


                  • #10
                    I made my turkey a few weeks ago -- stuffed it with cubed butternut squash mixed with pinon nuts, celery, chopped scallions and some peppers and some orange zest. It was yummy -- and cooked nicely inside the turkey, though we had extra and it cooked well in a pan, but for less time, of course. We also threw in some sweet potato in the pan cooked version.

                    Made great leftovers too.

                    Bought the precut squash at Costco, so it was super easy.
                    Life is an ongoing Experiment of One, so here's to science!

                    My Primal Journal: http://www.marksdailyapple.com/forum/thread37576.html

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                    • #11
                      The attributes that make stuffing so popular – a mild, comforting flavor and rich, indulgent texture – can be achieved with all sorts of different ingredients. Our favorite combination this holiday season is a buttery blend of cauliflower, mushrooms and leeks baked until soft and caramelized and covered with an intensely nutty blend of hazelnuts and fresh herbs.

                      Comment


                      • #12
                        Originally posted by lordmac001 View Post
                        The attributes that make stuffing so popular – a mild, comforting flavor and rich, indulgent texture – can be achieved with all sorts of different ingredients. Our favorite combination this holiday season is a buttery blend of cauliflower, mushrooms and leeks baked until soft and caramelized and covered with an intensely nutty blend of hazelnuts and fresh herbs.
                        MMM Canadian Thanksgiving is this weekend. I'm going to serve this!

                        mommymd
                        --mommymd

                        LCHF since Oct 2011

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                        • #13
                          My grandmother used to make three dressings. Two breads (one savory, one sweet with nuts and raisons) - those are out. But she made one rice dressing that might be okay for people who occasionally indulge in rice. She'd chop up the gizzard, heart, and liver of the turkey, then saute them in oil with some chopped onion (I've also added chopped mushrooms), then she'd stir in cooked rice. It has kind of a dirty rice appearance. You can also split this in half and add nuts and raisins to one half if you have guests that like sweet in their dressing.
                          "Right is right, even if no one is doing it; wrong is wrong, even if everyone is doing it." - St. Augustine

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