Lora Approved Stuffing


  • 2 tablespoons ghee or avocado oil or refined coconut oil

  • 3 cups onion diced

  • 2 cups celery diced

  • 1 cup mushrooms diced

  • 1 cup apple cored and diced

  • ¼ cup dried cranberries or dates, chopped

  • ¼ cup flat-leaf parsley chopped

  • 4 teaspoons poultry seasoning

  • ½ teaspoon salt

  • ½ teaspoon black pepper

  • 2 cups almond flour

  • 3 eggs whisked


  1. Preheat oven to 350º F.

  2. Heat ghee or oil in a large cast-iron or oven-proof skillet over medium heat. Add onion, celery, apple, mushrooms, cranberries or dates, parsley, poultry seasoning, salt, and pepper. Sauté until very soft, about 7 minutes.

  3. Remove from heat. Keep in an oven-proof skillet or transfer to 9x9" baking dish. Stir in almond flour and mix well. Add the whisked eggs and stir well. Bake for 45 minutes to 1 hour, or until browned on top.

If you don't have a cast-iron skillet, grease a medium-size baking dish before sautéing ingredients (a 9x9" works well). After eggs have been added and the mixture is well-stirred, transfer mixture to baking dish. Continue baking as directed.


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