Turkey Stuffing Stew (Paleo/AIP/Whole30)

turkey plantain stew

 

I have just been craving Thanksgiving stuffing like it’s the 3rd week of November or something. There’s just no better flavor profile to me than all the savory herbs + take-on-all-those-flavors turkey + sweetness o’ accompanying fruit. And then there’s those tasty, soak up all the goodness cubes of bread. Well since it’s been over half a decade since I ate traditional bread-based stuffing, there’s just got to be a little starchy something-something when I make the AIP thang.

 

This recipe was inspired by the Hamburger Stew in The Healing Kitchen, which is 100% comfort food in a bowl! I wanted to make a version that’s a bit lighter and includes more delicious herbs inspired by my favorite side dish. 

 

This stew is everything you know Thanksgiving to be: savory,  comforting and filling! Just not AS filling as Turkey Day fare.

 

2 reviews

Savory Turkey & Plantain Stew

Prep Time 00:15 Cook Time 00:30 Serves 3 to 4

Ingredients

  • 2 tablespoons olive oil
  • 1 large yellow onion, diced
  • 2 large parsnips, peeled and diced
  • 2 ribs celery, diced
  • 1 teaspoon sea salt, divided
  • 1 bay leaf
  • 3 cups homemade beef or poultry bone broth
  • 1 pound ground turkey breast
  • 1 tablespoon dried thyme leaves
  • 2 teaspoons minced fresh rosemary leaves
  • 2 teaspoons dried parsley
  • 1/4 teaspoon dried rubbed sage
  • pinch cinnamon
  • 2 green plantains, peeled and diced (1/2-inch pieces)
  • 4 slices cooked and crumbled bacon, for serving
  • for serving: chopped parsley (optional)

Directions

  1. Heat olive oil in a large pot over medium heat. Saute onions, parsnips and celery with ½ teaspoon sea salt and the bay leaf for 10 to 12 minutes until softened and lightly caramelized.
  2. Transfer contents of pot to a blender with the broth. Puree until smooth and set aside.
  3. Crumble turkey into the pot. Sprinkle with remaining ½ teaspoon sea salt, thyme, rosemary, parsley, sage, and cinnamon. Cook until no longer pink then add the plantains to the pot.
  4. Cook turkey and plantains together for 3 minutes and then add the pureed broth/veggies to the pot. Bring to a boil, uncovered, over medium heat for 15 to 20 minutes until the plantains and the stew is creamy and thickened.
  5. Meanwhile cook the bacon in a separate skillet until crisp. Transfer to a cutting board to cool and then crumble.
  6. Taste stew and adjust seasoning if desired. Top bowls of stew with crumbled bacon and minced parsley to serve.

Recipe Notes

To make recipe in Instant Pot, "Saute" bacon until crispy and set aside, "Saute" veggies and turkey with seasonings in bacon fat until golden, add broth and plantains, seal the lid and pressure cook on "Manual" for 8 minutes. Top with crumbled bacon.

 

Paleo Flourless Lemon-Poppyseed Waffles (AIP version)

 

 

Mother’s Day is one of my favorite holidays. I bet you’ve never heard someone say that before. Some people criticize it for being invented to boost the economy (it does cause us to spend several billion dollars a year in the U.S. alone on flowers!) or Hallmark sales. If that’s the case – GENIUS. Because we all need to be reminded how grateful we should be for the woman who has influenced us like no other person on this planet. And if that means spoiling her rotten even just one day a year, so be it.

 

Since this is my first Mother’s Day as a mommy to a human (fetus, soon to be air-breathing baby), I wanted to celebrate myself. I often look for excuses to celebrate myself. Nothing wrong with that, right? And my mother will be a thousand miles away so she will be receiving a sweet card and phone call until I can spoil her in person.I have been getting great use out of my Presto Belgian Waffle Maker.

 

I usually wake up two Sunday mornings a month feeling waffle-frisky and ready to put my Vitamix Professional Series 300 to the test with my rotting plantains. It’s an excellent way to avoid my internal desire to start each morning with exercise, which happens 5% of the time. I’ll make AIP waffles (been working on getting a non-gooey one after trying some other recipes that were way too gummy in the center), bacon, and broth-braised greens. Then I yell at my husband from downstairs that he needs to wake up so he can eat his waffles and bacon warm. So spoiled.

 

“I get to sleep in on Sunday mornings while my spouse cooks me bacon and homemade, shit-free waffles.” – A quote I will never get to say. It’s okay. He cleans the dust off the fans twice a year.

 

I really like that waffle maker because my waffles don’t often stick (an inherent problem with AIP waffles), it’s really easy to use and clean, and it reminds me of staying in Holiday Inns when I was little that had the Belgian Waffle station where I got to use my tiny 6-year-old biceps to flip a large industrial machine that would soon churn out noxiously sweet bread-y breakfast treats. My boyfriend in college (he sucked by the way, I hope he reads this) went to a different school that had a waffle maker in their cafeteria for unlimited use. We used to make waffles the sizes of our torsos every weekend morning, skip lunch, then eat “Pizza the Size of Your Face” (not my quote) for dinner. No wonder I was diagnosed with Hashimoto’s less than a year later. Terrible relationship stress + gluten the size of my entire body = autoimmune disease.

 

Well, this went from an intended sweet post about Mother’s Day to something really un-sweet, so let’s reel it in. Make your Mommy waffles, bacon and vegetables this Mother’s Day (and every other weekend). Give her beautiful flowers – who cares if it’s expected? Flowers are nature, and nature makes people happy. Make your Mommy (or yourself happy) with waffles, bacon and flowers. The end.

 

These waffles are not gooey in the middle at all. In fact, they’re perfectly bread-like and fluffy throughout with a crispy crust that my family and friends love! If yours end up any other way, it’s likely your plantains were way too ripe (the starch had turned into sugar already – no good)! Err on the side of using less ripe plantains rather than too ripe plantains. You can always add a tablespoon of coconut or maple sugar, if the batter doesn’t taste sweet enough with this change.

 

Preventing Waffles from Sticking

  • Don’t be chintzy on the olive oil! Coat both sides of your waffle maker in all crevices very well with olive oil using a pastry brush (not a paper towel).

  • If you open your waffle maker and it seems like the waffle will stick and pull apart, gently release one side of the waffle with a fork without fully opening the waffle maker. Press each half into each other and no one will know the difference.

  • Waffle completely split in half despite your best efforts!? It happens to me sometimes too! Remove one half and fold it on top of itself like a sandwich. Do the same with the other half. Again, no one will know the difference other than you will be serving them two separate waffle halves!

 

Mmm… fluffy and crispy AIP waffles! I love these with stewed blueberries!

8 reviews

Paleo Flourless Lemon Poppy Waffles

Prep Time 00:10 Cook Time 00:20 Serves 4

Ingredients

  • 3 large yellow plantains (minimal to moderate spotting okay)
  • 1/4 cup organic extra-virgin olive oil
  • 2 teaspoons vanilla extract
  • 1 1/2 teaspoons grated lemon zest
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon ground cinnamon
  • 1 tablespoon poppy seeds (omit for AIP)
  • optional: food-grade lemon essential oil

Directions

  1. Peel and slice plantains. Place in a high-speed blender along with the remaining ingredients except the poppy seeds. Blend until smooth and scraping down the sides as needed. If you would like a stronger lemon taste, you can add a few drops of lemon oil.pan>

  2. Stir in the poppy seeds until well combined.pan>

  3. Pre-heat your waffle iron. Once heated, brush with additional olive oil on both sides of the waffle iron to prevent sticking.pan>

  4. Scoop about a heaping 2/3 cup of batter into center of waffle iron.pan>

  5. Cook in waffle iron for 5 minutes (timing really depends on your unit) until cooked through and bread-like in the center. Remove from waffle maker with a fork once the exterior is a crispy golden brown and pulls away easily from the iron. Transfer to a wire rack. You can keep them warm in a 275 degree oven while you cook the rest!pan>

  6. Repeat steps 3 through 5 until all batter is used up. See below for serving suggestions.pan>

Breakfast Tostones with Fried Garlic Guacamole (Paleo, AIP, Whole30, Vegan)

 


 

This recipe was inspired by the latest AIP product to hit my kitchen, and I’ve honestly never been so impressed at the quality of a spice line before! Primal Palate, the Paleo power duo, have recently launched their newest product line of high quality dried spices and herbs. After giving the Everyday AIP Pack a good go, I can’t imagine a more fresh, flavorful, or vibrant than these spice blends, dried herbs, and sea salts. They have managed to create 3 fantastic spice blends without the use of nightshades, black pepper, or seed-based spices that can turn any Ho-Hum meal into something freakin’ fabulous. 

 

 

Tonight I got home really late from work and *almost* went to Whole Foods to pick us up dinner from the salad bar instead of cooking. Then I remembered I have this spice pack at home that had the potential to turn my empty fridge into a real meal with just a shake. We ended up having crispy chicken thighs seasoned with the Garlic & Herb blend and roasted cauliflower seasoned with Super Gyro. My husband was like, “What is ON this chicken? It’s so good!” and “I actually like this cauliflower – how did you make it taste this way!?” He hates cauliflower and Super Gyro made him a believer. I thank Hayley & Bill for that. Two nights ago I made homemade gyro meat using Super Gyro too, and the smell & taste brought me back to the time I visited Athens & Turkey and ate gyros off the street. Well, not off the street physically. I purchased them from a street vendor. You know what I mean. You guys have to check out the AIP pack below – it’s going to seriously change how you do breakfast, lunch, and dinner and save you so much time from having to develop flavor in a dish on your own. Magic.

 

The Everyday AIP Pack contains:

Super Gyro

Himalayan pink salt, Oregano, Marjoram, Thyme, Garlic

Garlic & Herb

Garlic, Himalayan pink salt, Onion, Oregano, Thyme, Sage

Breakfast Blend (which I used in this recipe in a really interesting way – to top tostones!)

Himalayan pink salt, Garlic, Onion, Oregano, Cinnamon, Turmeric, Sage

Primal Palate Spices are Certified USDA Organic, Gluten-Free, Kosher, Non-Gmo, Non-Irradiated, Whole30-Approved and guaranted to be the freshest spices you can get! Get in on the action now and check out all of their other packs including the Savory Pack, Broth & Sauces Pack, & Signature Blends!

 

 

 

BEST PARTY FOOD! I make this recipe every time I host a gathering because it is such a crowd pleaser!!

 

1 review

Breakfast Tostones with Fried Garlic Guacamole

Prep Time 00:15 Cook Time 00:10 Serves 2 to 4 (can be easily doubled)

Ingredients

  • Fried Garlic Guacamole:
  • 1 large Haas avocado, pitted
  • 2 tablespoons minced shallot
  • 2 tablespoons chopped cilantro
  • 1 1/2 tablespoons lime juice
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon sea salt
  • 2 large garlic cloves or 4 medium garlic cloves
  • 2 tablespoons bacon fat or olive oil
  • Breakfast Tostones:
  • 2 green plantains (yellow will not work)
  • 2 tablespoons bacon fat or olive oil
  • 1/2 to 3/4 teaspoon Primal Palate AIP Breakfast Blend
  • pinch sea salt

Directions

For the Guacamole

  1. Peel and pit avocado and place in a medium bowl. Mash with a fork. Stir in shallot, cilantro, lime, garlic powder, and sea salt. Taste and adjust any of the seasonings to your preference.

  2. In a large deep skillet, heat the bacon fat or olive oil over medium-high heat.

  3. Peel the garlic cloves and smash with the flat side of a large knife. Try to ensure each clove stays in one piece. Place smashed garlic cloves in the olive oil and fry on each side until light golden brown, about 60 to 90 seconds per side. Remove garlic to a cutting board before it reach a deep golden brown, which indicates it has turned bitter from over-frying. Keep the bacon fat or olive oil in the skillet because you will use it to fry the tostones!

  4. Chop the fried garlic and stir into your guacamole. Set aside.

 

For the Tostones

  1. Carefully score the plantain peel from tip to tip with a sharp knife ensuring you do not slice the plantain. Use your fingers to remove the plantain peel. Slice plantain widthwise into 1-inch coin.

  2. Reheat the leftover bacon fat or olive oil that is remaining in your skillet from making the Fried Garlic Guacamole over medium-high heat.

  3. Fry plantain coins on each side until golden brown, about 2 to 3 minutes per side. Quickly remove the plantain to a large cutting board for smashing.

  4. Use the bottom of a heavy, flat-bottomed glass to smash the plantains into ¼-inch thick tostones.

  5. Add the remaining 2 tablespoons fat to the skillet.

  6. In two batches, fry tostones on each side until crispy, about 1 minute per side. Quickly transfer to a serving platter and sprinkle immediately with ¼ teaspoon Breakfast Blend per batch. Sprinkle with sea salt and serve crispy & warm with the guacamole!