Caramelized Leek, Onion, and Mushroom Stuffing with Hazelnuts
Yield: 6 to 8 servings
Active Time: 25 minutes
Total Time: 45 minutes
1 tablespoon olive oil
2 yellow onions, very thinly sliced lengthwise
3 tablespoons ghee
5 leeks, rinsed and chopped
3/4 cups chicken bone broth, divided
3 tablespoons raw honey
Sea salt and pepper
4 cloves garlic
3 tablespoons chopped rosemary
3 tablespoons chopped sage
1 tablespoon chopped thyme
4 cups mixed roughly chopped mushrooms
Zest of 1 large lemon
1/2 teaspoon nutmeg
1 cup chopped hazelnuts
1/2 tablespoon coconut flour
In a separate skillet, heat 2 tablespoons ghee over medium-high heat. Add in chopped leeks and stir. Cook to soften 5 minutes. Then add in 1/4 cup chicken bone broth and simmer 5 minutes. Add in honey, salt, and pepper. When leeks are coated, turn heat up to high and cook an additional minute more. Take off heat and add to pan of caramelized onions.
Separately, heat 1 tablespoon ghee in saucepan along with garlic, rosemary, sage, and thyme. Mix in mushrooms and cook until softened, 5 minutes.
Combine mushroom mixture with onion-leek mixture. Stir in lemon zest, nutmeg, and hazelnuts, and season with salt and pepper.
Spoon mixture into an ungreased 12x9-inch baking pan. In a separate bowl, whisk together eggs, remaining 1/2 cup chicken bone broth, and coconut flour. Pour over stuffing. Bake in oven until set, 15 minutes.
Photo credit: Paul Delmont
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