Christmas wouldn’t be Christmas without a little stuffing… that goes for me and the turkey! This is my Paleo take on a family favourite. Pork and sage grain free stuffing with chestnuts, preservative free bacon, carrots and leeks.
What makes this Paleo stuffing super tasty is that all the vegetables are finely shredded, it’s then roasted for almost an hour so the flavours melt together. I made the tray for Christmas dinner and it didn’t make it past the end of Christmas Eve Eve! Now on batch two for the big day.
- 2 carrots (330g)
- 2 small leeks (200g)
- 1 fennel bulb 130g
- 450g pork mince
- 3 slices preservative free bacon
- 180g vacuum packet chestnuts (chopped)
- zest of 1 lemon
- 30 sage leaves
- 3 tablespoon of olive oil or coconut oil
Preheat the oven to 190C.
Prepare the vegetables by peeling the carrots and top and tailing all the vegetables to remove the roots. Using a high speed processor or a hand grater, grate all the vegetables together.
Heat 2 tablespoons of olive or coconut oil in a pan on a medium heat and sauté the vegetables for 8 minutes until soft.
Chop the bacon into cubes and mix with the pork mince, shredded vegetables, 100g of chestnuts, 20 chopped fresh sage leaves, zest of 1 lemon and a pinch of salt and pepper.
Place in an oven proof roasting dish and top with the remaining chopped chestnuts.
Roast in the oven for 50 minutes – 1 hour until cooked through and the flavours have melted together.
Once cooked, heat 1 tablespoon of coconut oil in a pan, add 10 sage leaves and fry for about 20 seconds until crispy. Top the Paleo stuffing with the sage crisps and serve.