This gluten-free, Paleo take on traditional stuffing is made with almond flour and bursting with flavor from nuts, veggies, and herbs.

Ingredients: 2 cups almond flour. 1 cup chopped celery. 1 cup chopped onion. 1 cup chopped mushrooms. 1/2 cup chopped apples. 1/2 cup chopped pecans. 2 cloves garlic, minced. 2 tbsp olive oil. 1 tsp dried sage. 1 tsp dried thyme. 1/2 tsp sea salt. 1/4 tsp black pepper. 2 cups chicken or vegetable broth.

Instructions: Set oven temperature to 175C 350F. Heat the olive oil in a skillet over medium heat. Add the apples, garlic, onions, celery, and mushrooms. Saut the vegetables for 5 to 7 minutes, or until they are soft. Almond flour, sauted veggies, pecans, sage, thyme, salt, and pepper should all be combined in a big bowl. Stirring until thoroughly combined, gradually add the chicken or vegetable broth to the mixture. Spread the mixture evenly in a baking dish after transferring it there. Bake for 25 to 30 minutes in a preheated oven, or until the top is crispy and golden brown. Serve warm for a tasty Paleo-friendly take on stuffing.

Prep Time: 15 minutes

Cook Time: 30 minutes