Paleo Thanksgiving in a Muffin

I love working with Nutrition Smart.  I teach classes there and was asked to share a Thanksgiving recipe for their Customer Appreciation day.  

I decided to make Paleo Thanksgiving in a Muffin.  I had no idea how popular they would be.  I was thrilled that everyone just loved them.  Here is the recipe and I hope you get to share them with your family and friends.  

Link to the recipe here ------->  Paleo Thanksgiving in a Muffin

Here is the recipe for the Paleo "Corn"bread!

Ingredients

  • 3 tablespoons coconut oil
  • 2 cups almond flour (blanched works best)
  • 1/2 cup tapioca flour
  • 1/4 cup coconut sugar or crystals
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 5 large eggs
  • 3 tablespoons apple cider vingar
  • 1/2 cup almond (unsweetened) or coconut milk

Directions

  1. Preheat oven to 350 degrees F.
  2. Add oil to your 10 inch cast iron pan and place in the oven.  (you want the pan nice and hot)
  3. In a large bowl add in the almond flour, tapioca flour, coconut sugar/crystals, baking powder, baking soda and salt.  Use a whisk and combine well.
  4. In another bowl whisk the eggs then add in the apple cider vinegar and milk.   
  5. Pour the wet ingredients into the dry and combine well.
  6. Carefully slide the rack from your oven (using an oven mitt) and pour batter into the hot pan.
  7. Bake for about 30 minutes; to test insert a toothpick in the center of the bread and it will come out clean.
  8. Let cool completely.
  9. Remove from pan and cut 1/2 of the bread for the cubes.
  10. Then bake on a sheet pan for 10-15 minutes.  (They will resemble croutons). Then follow instructions above for muffin recipe. 

Alternatively!  If you are using this recipe for a full "Thanksgiving Stuffing"  Line a baking sheet with parchments.  Pour batter in pan and bake for 20-25 minutes.  Remove from pan and cube.  Place back in the oven for another 10 minutes.  Then add to your stuffing.

Note:  You will only need 1/2 of the recipe for the Paleo Thanksgiving in a muffin for 1 pound of turkey.  If you are making a double batch then increase the onion, carrots and celery to the recipe.  

If you are making this recipe for your Thanksgiving stuffing then use the entire bread.

You can also slice up the bread and serve with butter!

Recipe for Paleo Thanksgiving In a Muffin

Ingredients

  • Paleo Cornbread - recipe above
  • 1 1/2 cup diced buttrnu squash
  • 1 pound ground turkey
  • 1 large egg
  • 1 teaspoon salt (plus more )
  • 1/2 teaspoon black pepper (plus more)
  • 1 1/2 teaspoon dried sage
  • 1 teaspoon ried thyme (plus more)
  • 1/2 teaspoon dried rosemary
  • 1 teaspoon dried marjoram
  • 1/4 teaspoon dried nutmeg
  • Olive oil
  • 2 tablespoons unsalted butter
  • 1 onion, diced
  • 2 carrots, diced
  • 1 celery stalk, diced
  • 2 cloves garlic, diced
  • 1/2 cup low sodium chicken broth
  • Cranberry sauce for topping
 
Directions

  1. Prepare your Paleo Cornbread Cornbread for the stuffing.

  2. Preheat oven to 375 degrees.  Line parchment paper to a baking sheet.  In a bowl add the squash then drizzle a few tablespoons of olive oil and season with salt and pepper.  Lay on prepared pan and bake for 20 minutes.  Remove and let cool.  

    Reduce oven to 350 degrees F. 

  3. In a mixing bowl add in ground turkey, egg and seasonings.  Combine well then toss in butternut squash.  Set aside.

  4. Take your Cornbread and cube.  Then place in your food processor and pulse a few times.  You want really small chunks.  

  5. In a sauté pan over medium heat add in butter.  Once melted add in onion, carrot, celery and garlic.  Let cook for about 7-8 minutes.  Toss in cornbread and mix together to create your stuffing and chicken broth.  Combine together.

  6. To make the muffins.  Scoop enough stuffing to cover the bottom and sides of the muffin tin then press down with your fingers to make a well in the center.  Fill the center with the turkey mixture.  Sprinkle a little thyme on the top of each filled muffin.  Bake for 25 minutes.  Pop out of tin and top with cranberry sauce to enjoy!

Cindy

 xo

 

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