Growing up I was never a fan of Thanksgiving stuffing. The idea of eating mushy bread never made sense to me. I do however, love the idea of a dish that is filled with vegetables and just screams fall. I decided to make a stuffing that incorporates lean turkey, (which you can omit if you have turkey on the table) fennel, (because its an underappreciated vegetable) mushrooms, (because the ones I like are a fall crop and I love hunting for them…chanterelles!) and apples (because they are at their seasonal prime in the fall). Although not a traditional “stuffing,” as I didn’t have a whole turkey on hand, I think this dish is a winner and will be turning to it time and time again for Thanksgiving.
Apple Fennel Stuffing
Total Cook Time: 1 hour
1lb Ground turkey or Chicken
5 Stalks of celery, diced
2 Bulbs fennel, sliced
1 Yellow onion, small diced
1 Cup Mushrooms, sliced
1 Green apple with peel, diced
2 Tbsp White wine vinegar
1/2 Cup Pecans, chopped
2 Eggs, beaten
3/4 Cup chicken broth
2 Tbsp Fresh sage,minced
2 Tbsp Fresh thyme
1 Tbsp Fresh fennel leaves
1. In a large saute pan over medium high heat, add 1 tablespoon coconut oil and ground meat and break up with a wooden spoon and cook until browned and cooked through, approximately 8 to 10 minutes. Add onions cook 6-8 mins.
2. When onions begin to become translucent add fennel, celery, mushrooms and chicken broth. Cook 10-12 mins.
3. Add apple, and white wine vinegar cook 5 mins.
4. Add sage, thyme and fennel frons and cook 2-3 mins. Remove from heat.
5. Beat your eggs, add to your sausage mixture, and add your chicken broth, and pecans. Mix well.
6. Place in a 9×13 baking dish Bake at 375 degrees for 20 minutes or until everything is browned.
Remember: if you are committed to losing weight or reducing fasting blood sugars, partake of these higher carb recipes sparingly. While they are made with healthy ingredients their higher carb content may slow up weight loss and reduction of blood sugars.