Description
Easy and healthy paleo stuffing with plantains and sausage is sweet, savory, flavorful and insanely delicious! This stuffing is gluten-free, dairy-free, grain-free and whole30 complaint! The sweetness of the sweet ripe plantains combined with the savory sausage, coconut milk, herbs, and spices is insanely delicious!
This healthy paleo stuffing is perfect for Thanksgiving, Christmas, Easter, Sunday roast, or any time you wish, etc.
Ingredients
- 4 Ripe plantains (or semi-ripe plantains)
- 1 lb. sausage
- ½ cup of coconut milk (I used this one)
- ½ cup of broth (I typically use chicken broth but beef broth would work! You can also use store-bought chicken broth)
- 2 eggs
- ¾ cup of dried cranberries or craisins
- 1 Strig of fresh rosemary
- A couple of sage leaves
- ½ teaspoon curry powder
- ¼ teaspoon of black pepper
- ½ crushed red pepper or ground spicy pepper
- 1 small Maggi cube or one teaspoon of Knorr bouillon seasoning
- Salt to taste if needed
- 1 tablespoon of EVOO or Avocado oil (plus more if needed)
For sautéing the Sausage:
- 1 small bulb of onion or ½ of a big one (chopped)
- 1 big bell pepper (or one cup of different colors of bell peppers (chopped)
- A dash of salt, pepper, dry thyme, and a dash of Maggi cube or bouillon seasoning
Instructions
- Wash all the vegetables; onions, bell peppers, and green onions. Then use the food processor to chop the bell peppers and onions.
- Preheat oven to 350
- Add 1 – 2 teaspoons of olive oil to the pan, allow to heat up, and add chopped bell pepper-onion blend. Cook until the liquid visibly reduces, about 2 – 3 minutes. Season with a dash of salt, pepper, and dry thyme. Add a dash of Maggi cube or bouillon seasoning as well.
- Stir in the sausage and cook until no longer pink and fully cooked. Finish with green onions if using it. Taste for flavors and set aside.
- Wash plantain and dry with a paper towel to remove external dirt, peel off the skin, and gently slice through the middle to half (please check photos). Place halved plantains on a parchment-lined baking sheet. Sprinkle a little salt and olive oil (use oil spray if available).
- Bake plantains for 15 – 20 minutes on each side or until a little golden. (Please see the photos.)
- Allow plantains to cool for about 5 minutes after you remove them from the oven. Then add them to the food processor. Chop them into little chunks or however, you desire. I like to see a bit of a chunk (in those days, my mother would use pestle and mortar to break them.)
- Add the chopped plantains to a big bowl, add the sautéed (well-seasoned) sausage, coconut milk, broth, and dried cranberries. Also, add fresh rosemary, chopped sage leaves, curry powder, black pepper, crushed red pepper, or ground red pepper. As well as salt, Maggi or Bouillon seasoning, then use a spatula to combine very well. Taste and adjust flavors appropriately, and then finally add the eggs. (Crack open the eggs into a bowl, remove any shell or dirt, beat to mix, and add to the mixture.)
- Spray/grease a baking dish. Gently scoop this paleo stuffing mixture in your baking dish.
- Bake for 30 minutes or until fully cooked. I like to do a “toothpick check.” Make sure not to overbake this, or they make become dry. Enjoy this gluten-free paleo side dish without gravy during the holidays!
- If you wish to bake these in muffins cups instead, use an ice cream measure to scoop them into the muffin cups and bake for only 22 – 25 minutes, or until fully cooked.
Notes
Always add salt according to your taste or health need.
You can use semi-ripe plantains if that’s what you have. However, it may not necessarily be as tasty as this one.
I used sausage; however, you can use ground beef or ground turkey. Just ensure to season well. Usually, sausage requires less seasoning!
You may need more coconut and broth if you are using semi-ripe plantains or unripe plantains.
Nutrition
- Serving Size: 1 muffin
