A twist on a classic recipe that’s grain-free and paleo-friendly.
Special Diets:
Gluten FreeGluten Free
Ingredients
3 tablespoonsghee, divided
1 poundno-added-sugar breakfast sausage
2 largeyellow onions, finely diced
4stalks celery, finely diced
2 mediumGranny Smith apples, cored and diced
8 ouncescremini mushrooms, finely diced
1/4 cupchopped flat-leaf parsley
1/4 cupchopped fresh sage
1 tablespoonpoultry seasoning
1 teaspoonkosher salt
1 teaspoonground black pepper
2 cupsalmond flour
3 largecage-free egs, whisked
Method
Preheat oven to 350°F. Oil a 12x9-inch baking dish with 1 tablespoon ghee.
Heat 1 tablespoon of the ghee in a large skillet over medium-high heat and brown sausage until crumbled and just cooked through. Remove the skillet from heat and transfer sausage to a very large bowl.
Heat remaining ghee in the skillet over medium heat. Add onions, celery, apples, mushrooms, parsley, sage, poultry seasoning, salt and pepper. Sauté until very soft, about 10 to 12 minutes.
Transfer to the bowl with sausage, add almond flour and stir to combine. Add the whisked eggs and stir well. Transfer to a baking dish and bake for 40 to 45 minutes or until browned on top.