Hello from Arizona! I am so happy to have Heather from Cook It Up Paleo guest post for me today with this Plantain Stuffing! It’s genius. It’s delicious. It’s AIP friendly! I am constantly wowed by all of Heather’s recipes and healthier spins on food favorites. If you haven’t already you should definitely go check out her blog. Now…on to the recipe!

Hey everybody! My name is Heather Resler and I blog over at Cook It Up Paleo! I’m so excited to be guest posting today on Sarah’s beautiful blog!

I have a confession: I never really liked stuffing that much.  It smelled delicious but I just couldn’t take the soggy bread thing.  I also hated the taste of the store-bought whole wheat bread that we would make our stuffing with.  I tried a bite of stuffing at Thanksgiving every year, but never enjoyed it.  

When we went paleo and I was diagnosed with celiac, all obligation to try the stuffing was gone.  But I’ve had people ask me for a paleo stuffing recipe for Thanksgiving, and I knew it was time to revisit it.

When I was a child, my favorite food was rice.  Weird, I know, but I was not your average kid.  Rice isn’t something I can really tolerate now, but I love plantains,  so I made this recipe to mimic traditional rice stuffing.  

The end results were absolutely delicious.  The plantains turn to something that is a little like sticky rice, and all the veggies and herbs make this an awesome dish to make for turkey day.  

Feel free to add chopped almonds or pecans if you’d like.  Make sure to use very green plantains so your stuffing doesn’t taste like bananas, and season well with salt to bring out all the yummy flavors.  

Recipe

Plantain Stuffing

Yield: 5 servings Prep Time: 20 minutes Cook Time: 15 minutes Total Time: 35 minutes

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AIP Friendly Plantain Stuffing

Ingredients

• 2 tablespoons Extra virgin olive oil
• 1 onion, , chopped
• 2 celery ribs, , sliced,
• 12 oz mushrooms, , sliced
• 1/2 cup sliced black olives
• 2 green plantains, , very finely chopped in a food processor (to the consistency of rice)
• 1 teaspoon garlic powder
• 1/2 teaspoon each dried parsley, , sage, thyme, and rosemary
• Salt and pepper to taste, (omit pepper for AIP-friendly)
• 3-4 tablespoons water or chicken broth
• 1 tablespoon white wine vinegar

Need help converting to weights? Check out my cups to grams Conversion Guide.

Instructions

1. In a large skillet, heat up a couple tablespoons of olive oil and add the onions, celery, and mushrooms. Saute until almost tender.
2. Add the olives, plantains, garlic powder, herbs, salt, pepper, water or broth, and white wine vinegar.
3. Saute until plantains are tender.
4. Enjoy!

Nutrition Information

Yield: 5

Serving Size:

g Calories: 191Saturated Fat: 1gSodium: 237mgCarbohydrates: 29gFiber: 3gSugar: 13gProtein: 3g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© A Saucy Kitchen, Sarah Nevins

Cuisine: American

Bio: I’m an 18 year old celiac paleo blogger at Cook It Up Paleo.  Author of Grain-Free Family Favorites and Paleo Mug Muffins.  Complete science nerd.  I bake a lot.  I love coffee and winning at Scrabble.  I go rock climbing in my free time  Buy me chocolate and I’ll be your friend forever.  Follow me: Instagram / Facebook / Pinterest /  Twitter