Best Savory Lower Carb Paleo Stuffing Recipe (gluten-free, grain-free and dairy free)

3 medium turnips, peeled and diced

1 head celery, diced

1 bulb fennel, diced

2 medium carrots, peeled and diced

8 oz mushrooms sliced

16 oz ground meat of choice, broken up

8 oz roasted chestnuts, diced

1 tablespoon dried sage 

2 Bay leaves 

1 tablespoon rosemary

1 tablespoon cumin 

Sea salt and pepper

1/2 cup fresh chopped parsley

Place water in the bottom of the steamer pot steamer pot and place the cauliflower in the top. Put the pot over medium heat and  season the cauliflower liberally with salt and pepper. Cover and steam it until lightly cooked and set the steam basket with cauliflower aside, uncovered and away from steam water. Melt the fat over medium heat in a large sauté pan and add the onion, celery, fennel, carrots, and cook for about 5 minutes until the onion is translucent. Add the mushrooms and turnips. Season the mixture with sage, bay leaves, rosemary, cumin, and a few pinches of salt and pepper and sauté for more 7 to 10 more minutes or until the mushrooms are cooked down. Add the ground beef and chestnuts and cook until browned and remove from heat. Add the steamed cauliflower into the mixture and stir to combine. Place the stuffing mixture into a large greased baking dish and place it into the oven for one hour. Remove the mixture from the oven and top with parsley and serve.

Please note: This will keep for a week in the refrigerator or also can be frozen and reheated. It is even better the next day.

Slow cooker version: place all the ingredients in the slow cooker and stir well and cook for 3 hours on low. Stir well and cook for one more hours or until cooked.

Use chopped water chestnuts in place of chestnuts. Omit the cumin and use 1 teaspoon of turmeric instead.