Monday, October 1, 2012
Sausage and Acorn Squash Stuffing (Great for a Primal Thanksgiving!)
Serves 6 to 8
olive oil for greasing your 2 qt size pan and skillet
1 good size acorn squash (or use butternut squash)
6 links (1 pound) of chicken apple sausage, ground up into very small pieces, such as Aidells brand - or any other nitrite-free all natural kind
1 small onion, diced
1 apple, peeled, cored and diced
1 egg, beaten well
1 tsp of ground sage
1/2 cup of almond flour
salt and pepper to taste
Preheat oven to 400 degrees. Place your acorn squash in a pan and bake for 45 minutes to one hour. Let it cool before handling it. Once no longer hot, cut length wise and scoop out seeds. Then spoon out the squash and place in a large mixing bowl.
Make sure your oven is still at 400 degrees. Grease your 2 QT size baking dish with olive oil. Set aside
Grease a skillet pan lightly with olive oil. Cook your onion and brown your sausage. Remove from heat once browned.
In the large mixing bowl with the acorn squash, add the cooked sausage, onions, chopped apples, beaten egg, ground sage, almond flour and a dash of salt and pepper. Combine and mix all ingredients well. Spoon into the greased 2 QT pan and bake at 400 degrees for 30 to 35 minutes. Serve hot or warm.
AMAZING! Better than any stuffing I've had before.