Stuffin Muffin

By:  Maria

Thanksgiving is just around the corner and although we all look forward to spending time with family and friends, we do not look forward to the guilt we might feel after eating a meal full of processed ingredients, sugar, and industrial oils that leave us regretting it all!

The next few posts will be dedicated to recipes you can (and should) make without experiencing the guilt.  Filled with ingredients your palate will enjoy and your body will not regret.

Stuffing is probably one of the most eagerly anticipated dishes at the table.

This year, instead of opting for the same ol' boxed stuffing(gasp!) or the traditional stuffing with less-than-favorable ingredients; why not try one of these recipes for your Thanksgiving meal?

The bonus?

If you bake these in muffin cups, the serving sizes are kept reasonable and the likelihood of overeating is significantly reduced.

#1 Sausage & Vegetable Stuffing

1 lb Italian sausage, casings removed
1 tblsp Coconut oil
1 large leek, chopped (white and pale green parts only)
1 large organic apple (granny smith, pink lady) peeled, cored & chopped
1 cup chopped organic celery
2 medium carrots, peeled and chopped
1/2 medium organic yellow onion, chopped
1-8oz pkg white button mushrooms
1-1/2 tsp poultry seasoning
2 tblsp coconut flour
1 tsp chopped dried rosemary
1/3 cup chopped organic italian parsley
Sea salt
Freshly ground pepper
2 eggs
1/4 cup organic chicken broth
1 cup pecans, coarsely chopped and lightly toasted (in oven or on a skillet)

 Brown sausage in a skillet. Transfer to a large bowl.
 In same skillet, heat coconut oil over medium heat. Add leeks, apples, celery, carrots, onions, mushrooms and poultry seasoning. Saute until leeks and carrots soften, about 6 minutes.
 Add veggies to the bowl of sausage. Stir to combine.
 Add coconut flour, rosemary, parsley, salt and pepper. Stir to combine.
 Beat eggs with chicken broth. Pour over sausage mixture and stir to combine.
 Spoon stuffing into a greased baking dish or fill muffin cups, sprinkle top with pecans, and cover with foil.
 Bake in a 350-degree oven for 30 minutes.
 Uncover and bake an additional 5-10 minutes to brown the top

#2 Pecan, Bacon &  Squash Stuffing

2 cups pecans

 2 tblsp clarified butter or coconut butter, cut into small pieces

4 cups mushrooms, chopped

2 cups squash (any variety), diced

6 slices nitrite/nitrate free smoked bacon, chopped into 1/2-inch pieces

4 celery stalks, chopped into 1/2-inch pieces

4 leeks (white and pale-green parts only), chopped into 1/2-inch pieces, rinsed well

1 tablespoon plus 1 teaspoon chopped fresh thyme

Sea salt and freshly ground pepper

2 cups organic low-sodium chicken stock

4 large eggs, lightly beaten

Preheat oven to 350 degrees. Spread pecans on a rimmed baking sheet. Toast in oven for 7 minutes. Let cool slightly; coarsely chop.

Brush a 9-by-13-inch baking dish or muffin cups with some clarified butter or coconut butter. Cook bacon in a large high-sided skillet over medium-high heat until almost crisp, about 3 minutes. Reduce heat to medium; add celery and leeks. Cook until vegetables are tender, stirring occasionally, about 10 minutes. Stir in thyme and 1 1/4 teaspoons salt; season with pepper. Transfer to a large bowl.  Add mushrooms and squash; mix.

Return skillet to medium-high heat, and add stock; bring to a simmer, scraping up brown bits and stirring constantly with a wooden spoon. Add to bowl with bacon-vegetable mixture. Stir in eggs. Gently mix in pecans. Transfer to baking dish/muffin cups. Dot top with butter (optional). Bake until golden brown, about 35 minutes.