Paleo Sausage, Apple & Cranberry Stuffing

• Gluten free

• Meat

  • 1 lb Italian sausage

• Produce

  • 2 Apples
  • 1 cup Celery
  • 1/4 cup Cranberries, dried
  • 1 Garlic clove
  • 1 cup Onion
  • 1/4 cup Parsley, fresh
  • 1/4 cup Raisins

• Canned Goods

  • 1/4 cup Chicken broth

• Baking & Spices

  • 1 tbsp Italian seasoning
  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Beer, Wine & Liquor

  • 1/4 cup White wine, dry

Found on paleonewbie.com

Ingredients

• 1 lb of Italian sausage (we used spicy)
• 1 cup of onion, finely chopped
• 1 cup celery, finely chopped
• 1/4 cup fresh parsley, chopped
• 1 garlic clove, pressed or minced
• 2 tbs olive oil
• 1 tbs Italian seasoning
• 2 apples, coarsely chopped
• 1/4 cup raisins
• 1/4 cup dried cranberries
• 1/4 cup chicken broth
• 1/4 cup dry white wine (optional)
• Salt and pepper to taste

Directions

• Brown sausage in a skillet, with olive oil and garlic
• Remove from heat and set aside
• Sauté chopped celery and onion in 1-2 tbs of olive oil until tender (about 5 minutes)
• Sprinkle parsley over above during the final minute of cooking
• Remove from heat
• Preheat oven 350º F
• Peel and chop apples into small cubes
• Toss apples, raisins, cranberries, sausage, onion and celery together
• Sprinkle with Italian seasoning, then salt and pepper to taste
• Add the 1/4 cup of chicken broth and 1/4 cup of white wine
• Pour into 9 x 12 baking dish
• Bake covered 30-35 minutes, then uncovered the last 15 minutes
• Remove from oven, toss ingredients, and serve hot
• Enjoy!
• Note: The white wine adds an extra layer of flavor, but feel free to leave it out if you prefer