Jodee’s Bird Stuffing

Posted on December 21, 2015 by


Jodee says this stuffing recipe is fantastic, she test-drove it this last Thanksgiving.  She also says it can be a tad dry, so she suggests playing with it a bit but perhaps just not draining the meat will do the trick.

Jodee also asks that any variations be shared with the rest of us here in the comment section so we can get this search for the perfect grain free stuffing dialed in where we’re all happy with it.  


Jodee’s Bird Stuffing

1 lb. grass fed ground beef

1 T. olive or coconut oil

4 stalks celery, diced

1 med. onion, diced

1 apple, diced

2 cups chopped walnuts

1 clove garlic, minced

Generous amounts of poultry mix or sprigs of fresh rosemary, sage, thyme, and marjoram very finely chopped.  Stems removed.  Fresh is better.

Sea salt and fresh ground pepper.

  1. Preheat oven to 375 degrees
  2. Sauté beef, celery with fate for about 3 minutes.  Crumble beef into small pieces.
  3. Add apple and onion and continue sautéing for 2 minutes
  4. Add herbs, garlic, walnuts, and seasoning.  Mix well.
  5. Cook in baking dish uncovered for 30 minutes.
Posted in: Eat This!