Savory mushrooms, buttery chestnuts, our pastured bacon, and woodsy rosemary make this a deliciously aromatic side to serve with turkey on a holiday table or a roasted chicken any night of the week. For a bit of tanginess, use a sourdough bread baguette. Either way, complement the warm flavors with tart cranberry sauce or pear chutney and claim it as an old family recipe.
total time:1 h 50 min
- Ungreased baking sheet
- Lightly coat a 9x13-inch dish with baking spray
Preheat oven to 350°F. Spread the bread cubes in an even layer on an ungreased baking sheet.
Bake until the cubes are lightly toasted, about 12 minutes, stirring twice during baking to ensure they toast evenly. Let the cubes cool, then place them in a very large mixing bowl. Increase the oven’s temperature to 375°F. Lightly coat a 9x13-inch dish with baking spray and set aside.
Chop the bacon into half-inch pieces and cook in a skillet over medium heat to render the fat. Remove bacon from the skillet.
Sauté the mushrooms, onions, and celery for about 8 in rendered bacon fat for approximately 8 minutes on medium-high heat, until beginning to soften. Stir in cooked bacon. Remove from heat and add to the bowl with the bread.
Pour the chicken stock into the bowl and add the chestnuts, parsley, and rosemary. Season with salt and pepper and stir gently to combine.
Transfer the stuffing to the prepared baking dish and cover with foil. Bake the stuffing for 20 minutes, remove the foil, then bake for an additional 30-40 minutes, until the top is golden brown and fairly dry. Let cool for 10 minutes, then enjoy.
This cozy and comforting Paleo chili recipe is filled with ground meat and a ton of veggies to keep you full and satisfied. It’s a Whole30-friendly chili and AIP-compliant, too, with no tomatoes and no beans.
For ground meats: I recommend bison, pork, or beef or a mix! (I used bison and pork).