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Paleo/Primal Stuffings and Forcemeat Recipes

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Without Meat

Chestnut and Rosemary Stuffing

I urge you to buy fresh chestnuts. Not the pre-peeled kind. Those things
are an abomination and no good will come of consuming them. Be wary when
selecting your chestnuts from the store - some may look pristine but have
mould on the inside. You may like to employ what I call the 'squeeze test'.
Apply gentle pressure to your chestnut. If it feels soft, it's probably
mouldy inside.

16 chestnuts (or 1.5 cup's worth once peeled)
1/2 small, white onion, finely chopped
3 tbsps coconut oil
1 tbsp fresh rosemary leaves
1/2 tsp sage

Carefully score an 'x' in the chestnuts. Bake them at 400 for 25 minutes.
Remove and let cool. Once cool, peel the chestnuts then grind them until
they are the consistency of breadcrumbs.

Melt the coconut oil in a saucepan. Add the onion and saute for a few 
minutes.

Stir the ground chestnuts into the oil and onion and add the sage and
rosemary.

Stir until it comes together as a ball then shove the ball inside the
cavity of your bird or bake separately in an oven-proof dish at 375 for 15
minutes.

Adapted from: Things My Belly Likes
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picture
Things My Belly Likes

Bread for Stuffing

12 T olive oil (it's just short of 1/2 C)
3 T maple syrup
6 eggs
3 C pecan meal
3/4 C arrowroot

Combine pecan meal and arrowroot and set aside. Combine oil, syrup, eggs
and beat well. Add to dry ingredients. Mix well. It will be a batter not
a dough. Oil and dust a 9 x 13 inch pan, add batter and bake at 350 for 30
minutes. Turn out and cut bread in to small cubes and use with your
favorite stuffing recipe in place of dried bread crumbs. *Do NOT dry the
cubes before using for stuffing!
By Patti Vincent. Posted to the PaleoRecipe Mailing List, Nov. 2001

I'm not going to bake the recipe into cubes as its an extra step only to be
ground through meat grinder. I'll put the pecan meal through grinder with
giblets/onion. Maple syrup, eggs, poultry seasoning in with ground beef then
add the ground giblet, pecan meal, onion mix. I'm sure your recipe is fine. I
wasn't specific.

By Wanita Sears. Posted to the PaleoRecipe Mailing List, Nov. 2001
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Chicken Stuffing

1 1/2 cups blanched almonds, ground
1 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
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Apple and Apricot Stuffing

4 oz stoned prunes, roughly chopped
4 oz dried apricots, roughly chopped
3 fl oz port
2 eating apples, peeled, cored and diced
1 small red onion, chopped
Half-teaspoon ground cinnamon
Quarter-teaspoon ground nutmeg
Salt and pepper

Goes with: Roast Goose with Prune, Apple and Apricot Stuffing

Soak the prunes and apricots in the port overnight, or for up to two days.
Mix with the remaining stuffing ingredients. Put the fruit stuffing into
the body cavity.

From: Robin Cowdrey, posted to rec.food.recipes on April 15, 2000.
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Chestnut Stuffing for Goose

450g/14-1/2oz prunes
250ml/8fl oz port
30g/1oz goose fat, for frying
1 onion, finely chopped
6 celery sticks, chopped
2 garlic cloves, crushed
1kg/2lb vacuum-packed chestnuts, chopped
150g/5oz dried cranberries, chopped
5 tbsp chopped flatleaf parsley

Goes with: Roast Goose with Chestnut Stuffing

Place the prunes and the port into a bowl to soak for about two hours.

Melt the goose fat in a frying pan over a medium heat. Add the onion,
celery and garlic and fry in the fat for 4-5 minutes, until softened.

Remove the prunes from the port with a slotted spoon and finely chop. Add
the chestnuts, cranberries and the prunes to the onion and celery mixture
and fry for one minute.

Add the port and bring to the boil, then reduce the heat to simmer for 30
minutes, or until all of the liquid has been reduced, then set aside until
ready to serve. Before serving add the parsley and stir in. (You can make
the stuffing in advance and reheat before serving, but only add the parsley
at the end).

From: BBC: Food Recipes
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Adding Chestnuts to Stuffing

You might try using chestnuts as part of a stuffing for roasted poultry,
particularly turkey. My Grandmother always added chestnuts to her stuffing.
It adds a very pleasant nuttiness to the stuffing. Cut the chestnuts in
half and boil them in water until tender then remove shells and inner peel
or boil in the intact shells with a cross hatch cut in the flat bottom to
aid peeling. Cool and crumble the pieces into a large mixing bowl. Add
sautéed ground meats and sausage, sautéed onions or shallots or garlic,
... egg and herbs and seasonings of your choice. Blend well and stuff.

From: kate@wwa.com
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Paleo Friendly Poultry Stuffing

2 cups finely ground blanched almonds
1 cup chopped onion (use chopped dried onion for a better flavour)
1/2 cup chopped celery (optional)
1 teaspoon ground sage
1 teaspoon ground thyme
chopped parsley
1 tablespoon mild-flavoured oil (more if it seems too dry)
pepper to taste

Mix together all ingredients. Fill cavity of bird with the mixture, then
roast.

From: Cecilia Thornton-Egan
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Fruit-and-Nut Stuffing

Today, Martha stuffs a free-range organic turkey from upstate New York with
a fruit-and-nut stuffing that contains neither bread nor rice, the
conventional foundations for stuffing. Made from a cornucopia of dried and
fresh fruit and nuts, this stuffing, which is rich in vitamins and fiber,
offers up a tumult of color, like the floor of the woods just after peak
leef-peeping season. Though it contains many ingredients that are not
native to the Americas–among them prunes, which originated in Western Asia,
currants, which hail from Greece, and macadamia nuts, natives of
Australia–its plenitude of ingredients is very much in the spirit of the
first Thanksgiving feast, which included ducks, geese, venison, lobsters,
clams, and sea bass in addition to turkey. You will need to soak the dried
fruit overnight in bourbon (named for Bourbon County, Kentucky), which,
aside from the whole raw cranberries in this recipe, is perhaps the most
American of its ingredients.

If the nuts are salted, place them in a strainer, run cold water over them,
and then dry on paper towels. After you've stuffed the turkey, insert an
apple into the cavity to seal it. Sew the turkey with a trussing needle and
string. Then truss the turkey with string and poultry lacers–
stainless-steel skewers used to secure the stuffing in the neck end of the
cavity.

Always take care to stuff the bird just before cooking. To ensure that the
stuffing cooks evenly, don't overstuff the bird. Never mix raw meat or
vegetables into a stuffing, and don't leave either stuffing or turkey
sitting out for more than two hours.

  RECIPE

FRUIT-AND-NUT STUFFING
Makes about 10 cups

18 whole pitted prunes
1/2 cup dried currants
1 cup dark raisins
24 dried apricot halves
1/4 cup orange juice
3 tart cooking apples, unpeeled, cored, chopped
3 large onions, diced
2 celery stalks, diced
6 tablespoons olive oil
2/3 cup whole macadamia nuts, unsalted
2/3 cup whole brazil nuts
1 cup walnut pieces
2 cups whole raw cranberries
1 teaspoon ground cloves
1/4 teaspoon cayenne pepper
1/2 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon dried chervil leaves
1 teaspoon finely minced fresh flat-leaf parsley
2 teaspoons coarse sea salt
1/2 teaspoon freshly ground black pepper
2 eggs, slightly beaten

1. Put the prunes, currants, raisins, and apricot halves in a bowl, and
pour the orange juice over the fruit. Cover bowl, and soak overnight.
2. Combine the apples, onions, and celery in a large skillet along with
four T olive oil. Cook the mixture over moderate heat, stirring
occasionally, until the onions are soft and the celery is tender, about 10
minutes.
3. Heat 2 teaspoons olive oil in a skillet and add the nuts. Toast them,
stirring constantly, until golden.
4. Transfer the sautéed onion mixture to a large mixing bowl. Add the
macerated fruit, the toasted nuts, and all remaining ingredients. Gently
mix the stuffing with 2 large spoons or your hands until evenly blended.
Set the stuffing aside while you prepare the turkey for roasting.
5. After the turkey has been stuffed, any remaining stuffing can be cooked
separately. Place stuffing in an oiled baking dish, cover and bake at 350
degrees for about 45 minutes until heated through.

From: http://www.marthastewart.com/Nav/television_prog.html 11/23/98
Adapted by Patti Vincent
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With Meat

Pork Rind-Sausage Stuffing

3 bags of plain pork rinds (about 11 ounces)
1 pound breakfast sausage
lots of chopped celery
onions
mushrooms
small amount of homemade stock (maybe a half cup?)
three or four beaten eggs
poultry seasoning
salt and pepper to taste

Pulverize pork rinds in the food processor.

Brown and break up the sausage. Brown the vegetables in the fat.

Mix everything together and put in an 8 inch square pan.
Bake at 350 or thereabout until firm.

Posted by Andrea Luxenburg to the PaleoFood list 20-Nov-12.
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Polish Sausage Stuffing

Equal amounts of:
  breakfast sausage and ground pork
  onion
  celery
  a Granny Smith apple, 
and enough eggs to hold it all together

I've tried different meats when I've had moose or buffalo, and one year
even used moose Italian sausage, which was different, but still tasty. I
don't have any moose sausage this year, but have a pound of burger, so will
sub moose for part of the ground pork.

The breakfast sausage has about the same seasonings as most traditional
stuffing recipes, so additional spices aren't needed. And the stuffing
bastes the bird from the inside out!

Posted by Lisa Sporleder to the PaleoFood list on 20-Nov-12
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Shallot-Thyme-Black Olive Stuffing

4 ounces slab bacon or pancetta, diced
4 shallots, minced
2 chicken livers (or turkey, guinea hen or other liver, if using to stuff a
  game bird)
1 tablespoon fresh thyme leaves
3/4 cup oil-cured meaty black olives, preferably from Provence, pitted and
  halved
Salt and freshly ground black pepper

Combine bacon and shallots in a large nonstick skillet. Turn heat to
medium-high and cook, stirring, until the bacon is crisp and the shallots
are wilted and lightly browned in the bacon fat. Using a slotted spoon,
lift out the bacon and shallots and set aside in a medium bowl.

In the same pan, sear the livers for a minute or two on each side over high
heat, just until crusty on the outside but pink in the middle. Remove to a
cutting board.

When the liver is cool enough to handle, chop it finely and add to the
bacon mixture. Add the thyme and olives and mix well. Season to taste with
salt and pepper.

YIELD: Enough stuffing for a 3-pound guinea hen or chicken. To use as a
Thanksgiving stuffing, multiply the recipe according to the size of your
turkey.

Adapted from "Bistro Cooking" by Patricia Wells
From: The New York Times
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Olde English Chestnut Stuffing

8 large, stoned prunes
2 tbsp brandy
454g (1 lb) pack Cumberland-style sausages
2 rashers dry-cured unsmoked streaky bacon, chopped
200g pack cooked and peeled chestnuts, chopped
1 cooking apple, peeled, cored and finely chopped
Finely grated zest and juice of 1 lemon
1/2 tsp grated nutmeg
Salt and ground black pepper

Goes with: Roast turkey with Olde English Chestnut Stuffing

Pour boiling water over the prunes in a small bowl to cover them. Leave for
20 mins to plump up. Drain off water, chop prunes, then put them in a
larger bowl and add the brandy. Skin sausages and mix the meat with the
bacon and chestnuts, apple, zest and juice from half the lemon (keep the
shell), nutmeg and seasoning.

Push just over half the stuffing into the neck end of the bird. Secure with
2 bamboo or metal skewers. Spoon the rest of the stuffing into a shallow,
greased baking dish and set aside until ready to cook.

From: Goodtoknow: Recipes
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Traditional Olde English Chestnut Stuffing for Turkey or Gooses

455g (1 lb) sausage meat, coarse
2 onions
4 garlic cloves
1 bunch fresh parsley
800g (1 3/4 lb) chestnut puree (unsweetened)
salt to taste
pepper to taste

Mix together the sausage meat and chestnut puree.
at all the parsley finely chopped.
Add salt and pepper.
Very finely chop the 2 onions and add.
Finely chop 2 cloves of garlic and add.
Crush 2 cloves of garlic and add.
Mix the stuffing together with your hands until it is all one colour.

From: foodnetwork.co.uk
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Forcemeat Stuffing for Goose

1 small onion, chopped
1 celery stick, chopped
The goose liver, finely chopped
Finely grated zest and juice 1 orange
8 oz good quality pork sausage meat
1 teaspoon fresh thyme leaves, or 1 level teaspoon dried thyme
3 tablespoons chopped parsley
2 oz ground nuts
1 egg, lightly beaten
Freshly grated nutmeg
Salt and pepper

Goes with: Roast Goose with Prune, Apple and Apricot Stuffing

Mix together all the ingredients, adding just enough egg to bind.

Adapted from: Robin Cowdrey, posted to rec.food.recipes on April 15, 2000.
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Sausage and Apple Stuffing

10 slices bacon (6 oz), diced [can be omitted]
2 pounds pork sausage meat [can be beef]
2 large onions, chopped (2 c)
8 oz. medium mushrooms, sliced (2 c)
3 medium ribs of celery, chopped (1 c)
1 tsp. dried sage leaves, crumbled
1 tsp. dried thyme leaves
1/4 tsp. pepper
1 pound tart apples, cored and cut into 1/2" pieces (3 c)
1 cup chopped fresh parsley

Cook bacon until it just begins to brown, Crumble sausage meat in same pan
and cook till done. Add onions, mushrooms and celery cooking until onions
and mushrooms are wilted. Stir in sage, thyme, salt and pepper, then the
apples. Remove from heat, add parsley.

From: David Van Ess in rec.food.recipes on Oct 16, 1998.
Adapted by Patti Vincent
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Sausage and Cranberry Stuffing

2 eggs, slightly beaten
4 md onions, finely chopped
6 stalks celery, finely chopped
2 lb pork sausage, pan fried and drained
8 oz cranberry sauce

Cook sausage, chopped onion and celery. Remove from heat. Add eggs,
and cranberry sauce. Stuff 18 to 20 pound turkey and cook as
directed for weight of turkey. To stuff 8 to 10 pound bird, cut
recipe in half. Any remaining stuffing can be baked separately in
covered casserole for 30 minutes at 350 degrees. ** This recipe was
the grand prize winner in a recent Jones sausage recipe contest.

Posted by brawny@mindspring.com to rec.food.cooking on Nov 1, 1998.
Adapted by Patti Vincent
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Sausage and Mushroom Dressing

4 onions, thinly sliced
2-4 T. olive oil
4 cups of mushrooms (oyster or regular white mushrooms will do)
pepper
1/2c. chicken broth
2 T. side pork grease
2 lbs turkey sausage
tarragon (or maybe sage)

Saute the onions in olive oil over medium/low heat until carmelized..for
about 30 minutes. Turn up the heat and add the muscrooms. Saute them until
crips around edges..about 10-15 minutes. Season with pepper. Turn
the heat on high and add wine...(or chicken broth) If you using wine
let it cook off..if you use chicken broth..just add it...and let simmer.
Let this simmer..mushrooms and all for about 10 minutes..then add the
grease..1T. at a time until combined. Remove from heat and set aside.

Then brown the sausage. After it's cooked thoroughly add to the mushroom
mixture along with the tarragon.....or sage and combine thorougly. Then
either stuff it in your turkey or bake like regular dressing.

From: MsMystic@aol.com on the Atkins mailing list
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