1/2 cup ghee (clarified butter) or coconut oil 2 large onions, peeled, chopped 1 whole bunch of celery, chopped 1 1/2 cups fresh cranberries or 1 cup dried cranberries soaked in water overnight 3/4 teaspoon salt Freshly ground black pepper 2 tsp teaspoon Sage 1 tsp teaspoon Thyme 1 tsp teaspoon Savory 1 loaf gluten free bread (tear into pieces & leave out over night in a large bowl) 1/4 cup chopped parsley 2 Tablespoons Flax Meal 1/4 cup water
1. Melt 1/4 cup ghee or coconut oil in large skillet over medium heat. 2. Add onion; sauté until translucent. Remove from pan. 3. Now melt 1/4 cup ghee or coconut oil in large skillet over medium heat. 4. Add celery; sauté until tender. 5. Stir in sage, thyme, salt, pepper. 6. Transfer to large mixing bowl. 7. Add remaining stuffing ingredients; mix well. 8. If too dry add some more water. 9. Put in a large baking dish with a lid. 10. Bake for 1 hour at 350 degrees.
Note: The celery in this recipe has amazing benefits. It is alkalizing, easy to digest, high in fiber and low in calories.
I am the head chef at Real Food for Life and author of the GREEN means LEAN and Balance Your Body e-books. I turned a debilitating health crisis into a passion for helping others with healthy, sugar free, gluten free eating and cooking.