Sneak Peek # 3 From The Paleo Diet Cookbook- HOLIDAY STUFFING

Following is a recipe which will come in quite handy on Christmas Day; I prefer to do this the day ahead and then reheat just before dinner.  The flavours have  a longer chance to marry and you'll have one less dish to prep on the big day!


Baked Holiday Stuffing

When the holidays roll around you will be able to enjoy special foods with just a few substitutions, and the addition of healthy ingredients.  This Paleo recipe is a fantastic alternative to traditional stuffing.


2 tablespoons extra virgin olive oil

4 large stalks celery, diced

1 medium yellow onion, diced

4 portobello mushrooms, washed and coarsely chopped

1 medium shallot, minced

½ cup homemade chicken broth (see Chapter 7)

2 tablespoons freshly ground flaxseed

2 tablespoons fresh sage leaves, minced

4 ounces brazil nuts, toasted and coarsely chopped


Preheat oven to 350 degrees.  Heat olive oil in cast iron skillet over medium heat.  Add celery, onion and mushrooms, stirring occasionally, for ten minutes.   Toss in shallots and continue cooking for two minutes. Pour in broth and stir.  Remove from heat.  Stir in flaxseed, sage and brazil nuts.  Bake for twenty minutes. Serves four.

"Baked Holiday Stuffing" from The Paleo Diet Cookbook by Loren Cordain, PhD, with Nell Stephenson and Lorrie Cordain, Wiley & Sons 2011