Preheat oven to 350.
In a large ovenproof skillet (if you don't have one use a regular skillet and transfer to casserole dish before putting in oven), melt the coconut oil over medium heat. I used a 10 inch cast iron for this recipe.
Add the diced shallots to the hot pan and saute for 2 minutes, then add in the celery and apple and continue to saute for an additional 2 minutes. Add in the diced mushrooms as well as the seasonings and saute until softened. Add in the medjool dates and mix well.
While the veggies are sauteing, combine the almond flour and whisked eggs in a bowl and mix together. This will be a fairly thick batter.
By spoonfuls, drop the almond flour/egg mixture over the softened vegetables. Try to distribute as well as possible by using the back of your spoon to spread the batter throughout the pan. At this point only add about 1/4 of the chicken stock to the stuffing.
Place in the oven and bake for approximately 40-45 minutes or until golden. About halfway through cooking, add 1/2 cup more of the chicken stock, mix a tiny bit. At the end of the baking process add the remainder of the chicken stock and mix a little. The almond flour will absorb the liquid fairly quick so adjust your liquids according to the amount of moisture you prefer your stuffing to have.
Enjoy!Protein: 1/2 Fat: 1 Veg: 1 Fruit: 1/4
2 tbsp coconut oil
2 shallots (diced)
3 stalks celery (diced)
2 green apples (cored and diced)
1 cup mushrooms (diced)
1/4 cup diced medjool dates
3 leaves of fresh sage (diced) or 1 tbsp dried sage
1 tsp sea salt
1/4 tsp black pepper
1 tsp fennel seed
1 1/2 cup almond flour
3 eggs (whisked)
1 cup chicken stock