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.
AIP Friendly Plantain Stuffing
- 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
- In a large skillet, heat up a couple tablespoons of olive oil and add the onions, celery, and mushrooms. Saute until almost tender.
- Add the olives, plantains, garlic powder, herbs, salt, pepper, water or broth, and white wine vinegar.
- Saute until plantains are tender.
- Enjoy!
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
Sarah
Latest posts by Sarah (see all)
- Taco Stuffed Peppers (Paleo/Whole Option) - June 26, 2017
- Best Fudgy Paleo Brownies Recipe (Nut Free) - June 23, 2017
- GF Questions: Are Oats Gluten Free - June 21, 2017
I’ve never tried anything with plantain before. I keep seeing grain-free recipes using them, though, so I’m sure I’ll break down and give them a try soon. 🙂
I looove plantains! Just make sure if you do buy them you don’t make the mistake I always do when I’m not paying attention and end up buying green bananas haha
I love stuffing, this sounds like an interesting and delicious combination!
Thanks, Joy!
Yum, this sounds so good. I love the idea of subbing in plantains! So clever
Isn’t it! So clever!
This stuffing looks so flavorful! I’m a fan of the old fashioned stuff too, but I feel like with this one I’d be trading up!
Thanks, Rachel!
Awesome idea! I am sure it tastes amazing!! Perfect stuffing for Thanksgiving! 🙂
Thanks, Neli!
Plantain stuffing why didn’t I ever think of that?! Plantains are hands down my favourite starch. I know this is gonna be yummy. Trying it for sure!
Right?! Love plantains!
I could eat plantains every day. One more yummy way for my plantain files!
Same here – I love finding new ways to enjoy plantains!
WOW! That really is next level stuffing!!! Pinning for Christmas! Thanks for linking up with our Fabulous Foodie Fridays party xx
Thanks, Lucy! Heather did such an amazing job!
What a gorgeous stuffing I can imagine this going really well in a baked pepper:-)
Ooh, I think that’s a really good idea! Thanks, Camille!
This looks like a great accompaniment to many meats, but knowing me, I’d probably just eat it with a spoon 🙂
You and I have that in common!
One of my favourite ever foods is plantains and the African in me is thinking plantain stuffing, why have I never thought about that, genius.
Right? My mom is from Colombia so I was lucky enough to grow up with fried plantains and the like. When I saw the recipe I was so intrigued – such a great recipe Heather came up with!
I’ve never cooked with green plantains. This looks intriguing, even to a stuffing-loving person like me. It may n happen until after Thanksgving, but I have to try this.
Let me know how it goes if you do!
I am intrigued. I love stuffing but not soggy. I think replacing the bread with plantains sounds delicious. And I think I would add the pecans or almonds.
Ooh, I think almonds would add such a nice crunch to this. Thanks, Ali!
I’ve always loved stuffing, but this does sound really good. If ever I manage to get hold of plantains (I’ve still never tried one), I might just give it a go.
Plantains are great! If you ever find yourself in an Asian market try looking there.