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Poultry Stuffing
Paleolithic Recipe

Ingredients:
2 cups finely ground blanched almonds
1 cup chopped onion (use chopped dried onion for a better flavour)
1/2 cup chopped celery (optional)
1 teaspoon ground sage
1 teaspoon ground thyme
chopped parsley
1 tablespoon mild-flavoured oil (more if it seems too dry)
Pepper to taste

Directions:
Mix together all ingredients. Fill cavity of bird with the mixture, then roast.

See also: Sausage and Apple Stuffing