Proper food combining is possible when we give ourselves permission to be creative with traditional dishes.

This all-organic Paleo, Rosemary-Scented, Shiitake Mushroom stuffing will leave you feeling guilt-free and happy!

Paleo Rosemary Shiitake Mushroom Stuffing

It's a beautiful twist on a traditional dish.

Traditions are important, and our gut health is equally important. Learning to make delicious foods that nourish both body and soul is the key to a lasting lifestyle of vibrant health.

Thanksgiving is no exception.

I never liked eating turkey, even as a kid. I LOVED eating the stuffing, the mashed potatoes, and the black olives my sweet Mimi would place on the table. I would get so full as a kid eating the olives that my grandmother (Mimi) would get frustrated. She would strategically place them along our long Thanksgiving table, and I would wait until she was finished and then go and sit at each bowl. She would, of course, shew me away and giggle as she had to refill the olive dishes. One year, she took a can, put the whole thing in a bowl, and gave it to me to eat. I left the table alone that year and waited to eat with everyone else.

While times have changed, some traditions have not.

I still don’t like eating turkey, so my table will be free of that beautiful iconic bird as the centerpiece, and instead, my famous cacao tart will be at the center. Well, some homemade mashed potatoes, roasted vegetables, and paleo rosemary-scented mushroom stuffing too. 😉

Here’s what you need to make this delicious dish:

** All organic ingredients

AWG Bakery Organic Vegan Rosemary Paleo Bread

1 LB Shiitake Mushrooms

2 Sweet Onions

6 Cloves of Garlic

1 Head of Celery

Mushroom Broth (you can make your own with the stems of the mushrooms or, for convenience, buy it)

Extra Virgin Coconut Oil or Grass-Fed Ghee

Celtic Sea Salt

Spices (sage, oregano, thyme)

Directions:

The first step is to cube the AWG Bakery Rosemary Loaf. Make sure they’re a good size but not too big.

Toss them in a very light coating of melted coconut oil and bake at 350 degrees until golden brown.

While the bread cubes are baking … sautee the shiitake mushrooms with onions, celery, garlic, and EV coconut oil or ghee. Feel free to add your spices here, including salt.

Once the bread is finished toasting, get your casserole dish and mix the bread, sauteed mix, and add the mushroom broth. The amount of broth you will need depends on the amount and dryness of the bread. Feel free to add coconut oil or ghee for that extra-rich taste. Place it in the oven at 350 degrees for 30-40 minutes until the top pieces are golden brown and crispy.

Let me know how it comes out!

Bonne appétit!

XoX

Gabrielle