Paleo Thanksgiving Stuffing: Grain-Free & Dairy-Free

Can't eat stuffing because you're gluten-free, grain-free, carb-free, or paleo? No problem! I have a delicious stuffing that is guaranteed to satisfy. Made with cauliflower "rice" & giblets, my Paleo Thanksgiving Stuffing is a delicious addition to any holiday table. It's also a great way to incorporate Turkey giblets into your meal.

Giblets are a combination of organs, often consisting of liver, heart, and gizzards. Gizzards are the navel of the bird, while liver and heart are usually well-known poultry offal. Gizzards have the most unique texture-something like soft cartilage and add a crunchy texture to the stuffing. The benefits of eating giblets are many. The Healthy Home Economist has already explained it so eloquently here.

This stuffing can be prepared on Thanksgiving Day or it can be prepared before and heated.

Paleo Thanksgiving Stuffing
3 leeks (whites only, chopped)
5 celery stalks (chopped)
2 large cauliflower heads
1 cup Bone Broth
1 package of giblets from Turkey
2 tsp Himalayan Salt
2-3 tbsp duck fat
2 tsp The Spice House Bavarian Seasoning


Process:
1. Heat duck fat on Medium Heat in Dutch Oven

2. Add leeks and sweat for 6-8 minutes

3. Add celery and broth, spice, and salt

4. Simmer for another 8 minutes

5. Chop giblets and add to Dutch Oven. Saute for 5-6 minutes

6. Shred cauliflower in food processor and add to pot

7. Add additional fat if necessary.

8. Stir well for 6-8 minutes to mix all ingredients

9. Add salt to taste.

10. Turn off heat and let sit for 15-20

11. Enjoy!