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While you’re planning your thanksgiving menu this year, give these recipes a whirl. I’ve served them for holiday meals in the past, and they always impress. Typical Thanksgiving recipes are gluten and/or dairy-heavy, and those are the two foods that cause the post-meal crash snooze fest, not the turkey!

If you’re a sucker for stuffing, I’ve got you covered. Below is a paleo recipe from my colleague Diane over at Balanced Bites. Also, click here to try my alterna-mash that’s made with mineral rich root veggies over those terrible Idaho potatoes that cause major blood sugar spikes (sure to cause a crash later). Finally, this kale-bacon-brussels hash will convert the harshest kale critic. Infuse a little green into your Thanksgiving dinner!

Stay tuned for better desserts & pumpkin pies next week.

Grain-Free Sausage & Apple Stuffing / Dressing
(this really is all okay to make by-taste, all measurements here are approximate)
1 lb ground sausage meat
1 Tbsp butter or bacon fat or coconut oil
1 onion, chopped into 1/2″ pieces (medium-large)
3 stalks of celery, chopped into 1/2″ pieces
2 green apples, chopped into 1/2″ pieces
4-6 fresh sage leaves, chopped
Sea salt & pepper to taste
1c chestnuts, roughly chopped (buy them pre-cooked or roast and shell them first)
1/4c dried cranberries (or fresh if you like ‘em tart- I used fresh)
1/4 c homemade chicken or turkey stock
Brown the sausage then remove from the pan and set aside.
Sautée the onion, celery, apples and seasoning in either the remaining sausage fat or add some to the pan. Add the chestnuts (already roasted or bought pre-roasted from TJs), cranberries and stock and simmer together until well heated and the cranberries either hydrate a bit (if dried) or cook down and pop (if fresh). Add the sausage back in to combine all of the ingredients.

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