Chicken Stuffing
1 1/2 cups blanched almonds, ground1 egg
1/2 tsp salt (optional)
1 onion, chopped
2 tsp mixed dried herbs (or 1 1/2 Tsp fresh herbs) - I usually use parsley, sage and lemon thyme
Mix or blend all ingredients together and spoon into chicken cavity.
Note: When I first started making this, I was soaking the almonds and peeling them myself. Now I just buy blanched almonds, and so the result is a bit drier. Sometimes, I add a small amount of water to moisten the mixture slightly.
By Barbara Sheppard. Posted to the PaleoRecipe Mailing List, Sept. 2003