Meal Menu Idea
Baked Pork Chops
Sausage & Mushroom Stuffing
Honey Carrots
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| Photo credit: jennysgatherings.com |
Paleo compliant / Gluten free & Grain free
2 cups grain-free bread cubes, oven dried
1 pound Natural Italian pork sausage
3 Tablespoons coconut oil
3 cups leeks, chopped (white and light green parts only)
2 cloves garlic, minced
10 ounces Portabella or Shitake mushrooms, sliced
1 teaspoon fresh rosemary, chopped
1 teaspoon fresh sage, chopped
1 teaspoon fresh thyme, chopped
Pinch of sea salt and ground black pepper, to taste
1 1/2 cups organic chicken broth
* Preheat oven to 350 degrees.
* Grease an 8-inch baking pan with coconut oil.
* In a large cast iron or stainless steel skillet, melt coconut oil over medium heat.
* Brown sausage; remove to a plate lined with paper towels.
* Add leeks to the skillet, saute over medium-high heat until slightly softened but still holding their shape.
* Add garlic and stir for 30 seconds. Remove and set aside.
* Add mushrooms to the skillet and cook until slightly browned.
* In a large bowl place the cooked sausage, mushrooms, leeks and garlic.
* Add bread cubes, herbs and spices; stir to blend.
* Place stuffing mixture in a greased 8-inch square baking pan; leave loosely packed.
* Pour chicken broth over the top.
* Cover and bake for 30 minutes.
* Garnish with a sprig of fresh thyme. Serve piping hot and enjoy!
** Make ahead tip:
Go through the steps of preparing the stuffing, however, omit the chicken broth. Cover and refrigerate until ready to bake. Right before the stuffing goes into the oven, pour chicken broth over the mixture, cover and bake.
Recipe: w.lynne
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