Primal stuffin’

Primal stuffin’ for a primal holiday season!  Stuffing with a grain-free flair & a new way to cook one of my holiday favorites!  Contributed to the collection by my mom who has made this delicious stuffing ever since I can remember 🙂

  • 1-1 1/2 lbs italian sausage (I used elk sausage, processed from start to finish by my boyfriend)
  • 1 cup Watercress (sliced)
  • 2-3 Stalks Celery (sliced)
  • 1/3 cup Pine nuts
  • 1/4 bulb Fennel (chopped)
  • 1 cup Eggplant (cubed)
  • 1 cup Mushrooms (sliced)
  • 3 Garlic cloves (chopped)
  • 1-2 tbsp Olive Oil
  • 1/4 cup Onion
  • Optional seasoning: (if your italian sausage is not seasoned already; use thyme, rosemary, fennel)

Directions:  Drizzle 1 tbsp olive oil in heated pan with garlic & pine nuts & brwon.  Add italian sausage (without casing) in pan; saute and break into smaller pieces.  When sausage is just about cooked through add 1 tbsp (if needed) olive oil, onion, celery, watercress, eggplant, fennel & mushrooms.  Saute all ingredients until mushrooms and eggplant are cooked down.  Serve on own as stuffing or scoop into lettuce wraps for an hors d’oeuvre or meal.  Serves 4 – 6.

About Erin

Erin lives in Ketchum, Id. She is a practicing Acupuncturist and Kettlebell Trainer in the Wood River Valley. She graduated from Acupuncture and Oriental Medical School in the Fall of 2011 from the Oregon College of Oriental Medicine in Portland, OR. She now has a growing and busy business that offers services to both Hailey and Ketchum. Erin has created a practice where she treats, educates and cares for people with a variety of modalities which include Acupuncture, Chinese herbs, Lifestyle coaching, diet and nutrition education, and exercise. Among these, is this blog which is just one platform Erin uses to help her clients learn how to eat healthy, cook and bake with as much ease as possible to create a balanced lifestyle that you can adopt easily and effortlessly. Changing your lifestyle and diet is never an easy thing to do, and Erin's hope is that this makes it that much easier. If you'd like more information about Erin and her practice please check out her website: A note from Erin: Over the past few years I have changed my diet pretty dramatically and no longer eat grains & very little sugar due to chronic eczema; this blog is about how to cook and bake without wheat, gluten, rice or other grains and still get what you want out of the food you are eating. It is different, & it is tricky, but it is also possible and I've found some tricks to satisfy even the most carb loving baker without the extra sugar and gluten that some of us just can't eat; and I'm looking forward to sharing more recipes with you as I experiment along. View all posts by Erin

One response to “Primal stuffin’

  • Nancy

    Other optional items that can be added to the stuffing are: roasted chestnuts, soaked walnuts, diced green or red pepper. The stuffing mix can also be used to stuff large mushroom caps for an appetizer. Stuff, then sprinkle with parmesean cheese and place under the broiler until the cheese melts.

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