Paleo Thanksgiving Stuffing

Source: www.agirlworthsaving.net
Course: Dinner
Preperation time: 1h
Cooking Time: 1h
Serves: 10

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Ingredients

Protein (g) Carbs (g) Fat (g) Energy (KCal)
1/4 Teaspoon Sea Salt 0 0 0 0 0 0 0 0
1 cup Chicken Broth 1 1 0 0 0 0 7 7
1 cup Onion, Diced 2 2 13 13 0 0 55 55
1 Tablespoon Ghee 0 0 0 0 1 1 10 10
1/2 Teaspoon Fresh Sage, Diced 0 0 0 0 0 0 0 0
2 Stalk(s) Celery, Diced 0 0 0 0 0 0 1 1
2 cup(s) Jicama, Diced 0 0 2 2 0 0 10 10
1/2 Teaspoon Cumin 0 0 0 0 0 0 0 0
Total: Approximate Nutrition Info, Per Serving: 3 15 2 84
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Instructions

  1. First put the diced jicama in a pot and bring to a boil and cook for 60 minutes. Drain and set aside.
  2. Next the broth, ghee, cumin, sage and sea salt and whisk together over low heat for 5 minutes. Set aside.
  3. Take the cornbread and crumble it with a fork and mix in the onion, celery and jicama.
  4. Pour the broth mixture over it and mix well.
  5. Bake in the oven at 350 for 45 minutes.
Visit www.agirlworthsaving.net for the full instructions.

Notes


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