Thanksgiving is hands down my favorite day of the year. It has always been my favorite holiday for all of the amazing food I get to eat, but now it is my favorite holiday because I get to cook for all of my friends and family.

Last year was my first year cooking Thanksgiving, which I made completely Gluten Free, but not 100% Paleo. This year I decided to make every dish Paleo. I want to prove to my friends and family that healthy food can be equally delicious and won’t make you feel like crap.

One of the harder dishes to make Paleo is stuffing, but it is one that has to be on my Thanksgiving menu. This recipe not only is 100% Paleo, but I think is better than normal stuffing! Because Paleo bread is naturally tougher and staler than gluten filled bread, it is PERFECT for stuffing. Trust me, this side dish will be the star at your Thanksgiving day table.

Ingredients:

1/2 cup of duck fat, bacon fat, or ghee
1 yellow onion diced
3 stalks of celery sliced
1 loaf of Paleo bread, can usually find in a frozen section of grocery store, especially Whole Foods
2 eggs
2 cups chicken stock
3/4 cup of cranberries (I used a frozen package)
2.5 tsp salt
1 TB and 2 tsp of Bells Seasoning (at most grocery stores)

Instructions:

Night before you cook let bread air dry out to stale even more
Preheat oven 350 F
Melt choice of fat into a saute pan over medium heat. Add onion and celery and sauté until translucent
Cut bread into large bite sized chunks and put into bowl. Add the sauteed veg and cooking fat into to this bowl
In seperate bowl beat the eggs and add the chicken stock, mixing into the eggs. Add into the bread bowl and mix well.
Add cranberries and seasonings, mixing well.
Pour into a baking dish. Cover with foil and bake at 350 for 30 minutes.
After 30 minutes take the foil off and bake 15 more minutes.
Once done let set for 10 minutes and enjoy!