Stuffing - Low Carb, Gluten Free, Grain Free, Paleo
Serves: 4
  • 4 tablespoons butter or chicken or bacon fat for paleo
  • 2 large onions, chopped, about 4 cups
  • 3 stalks celery, chopped
  • 1 1/2 lbs kale leaves (any type), stems removed and discarded
  • 3 fully cooked chicken apple sausage, finely chopped in the food processor (I use Aidell's, available at Costco among other places )
  • 3/4 cup (packed, not fluffy) chopped fresh sage leaves, buy about 3 ounces sage with stems
  • 1/2 cup (packed) chopped Italian parsley leaves, buy about 1/4 pound parsley with stems
  • 3/4- 1 pound cooked, peeled chestnuts, roughly chopped (available in bags or jars)
  • salt and pepper to taste
  1. Heat butter or other cooking fat in a large pan on medium high heat. Add onion and cook, stirring from time to time, until softened, about 7-8 minutes. Add celery and continue cooking until celery is also softened and onions are lightly brown, about 15-20 minutes more.
  2. While onions and celery are cooking, steam kale until tender. When cool enough to handle, use your hands and squeeze out the moisture from the kale in batches. Finely chop kale. I pulse it in the food processor. Put chopped kale into a large bowl.
  3. Add chopped sausage to the pan with the cooked onions and celery and continue cooking, stirring from time to time until sausage is a little browned, about 8 minutes.
  4. Transfer mixture to the bowl with the kale. Add sage, parsley, and chestnuts. Add salt and pepper to taste.
  5. Grease a baking dish large enough to hold the stuffing, with butter or oil. Spread stuffing in dish. May be prepared up to this point 24 hours ahead of time, covered and refrigerated.
  6. Prior to serving, preheat oven to 350°. Cover dish tightly with foil and bake until heated through - 30 minutes if stuffing is at room temperature, 45 minutes if just removed from the fridge and cold. Serve immediately.
Recipe by Preheat to 350˚ at