Guilt Free Thanksgiving Stuffing

Nov 9, 2020

Ingredients

  • 2 Tbs avocado oil
  • 1 large yellow onion, diced
  • 2 cups butternut squash, in 1-inch cubes
  • 1 large sweet potato
  • 1 large apple, diced
  • 3 celery stalks, sliced
  • 3 tbs dried cranberries
  • ¼ tsp ground pepper
  • ½ tsp fresh rosemary
  • ¾ tsp fresh thyme
  • ½ tsp fresh sage
  • 3 eggs
  • 2 cups almond flour

Directions

  1. Preheat oven to 350º F and spray casserole dish (12×8 or 7×10) with avocado oil.
  2. Over medium heat in a large skillet, add avocado oil, diced onion, butternut squash, sweet potato, diced apple, diced celery, and dried cranberries. Cook for 8-9 minutes until soft and tender.
  3. Remove from heat. In a large bowl, add eggs and whisk. Add almond flour and stir to combine. Add veggie mixture to the large bowl and combine.
  4. Pour into the casserole dish. Bake for 40-45 minutes until the edges are crispy and the middle is set.
  5. Remove from oven and serve.

Nutritional info per serving: serves 5

Calories: 226

Protein: 7 g

Fat: 14 g

Carbs: 20 g

Healthy Lifestyle

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