I've been building my tried and true recipe files. As I pulled out my Thanksgiving recipes I realized we've been making our Good Eats Roast Turkey for 9 years! Why fix what ain't broken? After going paleo last year we made some adjustments. I thought I'd share our favorites with you in case you'd like to add them to your holiday dinner.
This is my version adapted from I'm Good Fat. I found this recipe and made it for my mom last month while she was out visiting. I recently made this recipe again because I love it!!! It tastes just like Thanksgiving stuffing without any of the bread. This will be our stuffing this year.
3 acorn squash, halved, seeds removed
coconut oil, sea salt, nutmeg
1/2 medium onion, diced
2 tbs coconut oil
2 lbs ground organic, pastured pork, grass-fed beef, grass-fed bison, or try a combination
2 large carrots, diced
1 tbs minced parsley
1 tbs minced sage
1 tbs minced thyme
4 garlic cloves, minced
2 organic Fuji apples
1/2 cup chopped almonds
- Preheat oven to 350˚F. Dot the inside of each acorn squash with coconut oil and sprinkle each with sea salt and nutmeg.
- Place the acorn squash cut side up in a glass baking dish and add 1 cup of water to the bottom of the dish. Cover tightly with aluminum foil.
- Cook the squash in the oven 45 minutes or until fork tender.
- In a large skillet sauté the onions in coconut oil until they start to brown. Add the ground meat, carrots, sea salt, and cook until the meat is no longer pink. Add the parsley, sage and thyme and cook for another 5 minutes.
- Add the garlic, apple, and nuts. Stir until warmed. Season to your liking with salt.
- Stuff each cooked squash half with the stuffing mixture and return to the oven for an additional 10 minutes.