Paleo Apple, Cranberry, Pecan Stuffing

Ingredients

2 tablespoons
chia seeds
1⁄2 cup
chicken broth
8 ounces
bacon (chopped)
1 tablespoon
coconut oil
6
celery stalks
2
onions (large, diced)
2
carrots (diced)
1
turnip (medium, cubed)
1
green apple (cored and diced, not peeled)
8 ounces
portobello mushrooms (coarsely chopped, 1-inch chunks)
2 tablespoons
apple cider vigenar
1 cup
fresh cranberries
1 cup
pecans (coarsley chopped)
2 tablespoons
poultry seasoning (e.g., Savory Spice Sage & Savory Stuffing Seasoning)
1⁄2 cup
parsley (minced)
2
eggs (lightly beaten)
1⁄2 cup
chicken broth
 
salt (to taste)
 
pepper (to taste)
Yields:
Servings

Instructions

Preheat oven to 375 degrees. Soak chia seeds in 1/2 cup chicken broth. Cook the chopped bacon in a large pot over medium-high heat untill the fat starts to release. Add coconut oil, celery, onions, carrots, turnip and apple. Cook for 5-10 minutes. Add the mushrooms and saute for 5 more minutes. Remove from heat.Place the remaining ingredients (vinegar through broth) and the soaked chia seeds with any extra liquid, in a large bowl. Add sauteed mixture and blend well. Salt and pepper to taste.Spread stuffing in a 9x13 inch baking pan; bake uncovered for 20-30 minutes or until lightly browned (not chocolate brown!). Let stand 10 minutes before serving.Vegan version: Recipe can be made vegan by replacing the bacon with an extra tablespoon of coconut oil, 1-2 tablespoons sage or poultry seasoning and 8 ounces of mushrooms, and replacing the eggs with an extra 2 tablespoons chia seeds soaked in vegetable broth.

Dietary Preferences: