ONE-POT STUFFIN’
It tastes like holiday stuffing, but without all the work! When Kevin and I are in the mood for shovel food (you know, the
AmericanChickenIntermediate35 minBy Northstar
Ingredients
Servings
4
- ¼ cup (55 g) coconut oil, or ¼ cup (60 ml) avocado oil
- 2 (7-oz/198-g) packages precooked breakfast sausage, roughly chopped
- 2 medium carrots (about 4 oz/110 g), diced
- 1 small rutabaga (about 4½ oz/130 g), peeled and diced
- 1 small white onion, diced
- 1 leek, white part only, thinly sliced
- 1 clove garlic, minced
- ½ cup (120 ml) chicken bone broth
- ½ teaspoon finely ground sea salt
- ¼ teaspoon ground black pepper
- ¼ cup (17 g) fresh parsley leaves, finely chopped
- 2 teaspoons fresh thyme leaves
- 6 fresh savory or sage leaves, finely chopped
- ¾ cup (110 g) shelled raw or roasted pistachios
Instructions
- 1
Heat the oil in a large frying pan over medium heat. Add the sausage, carrots, rutabaga, onion, leek, garlic, broth, salt, and pepper. Stir, cover, and cook for 15 minutes, until the carrots and rutabaga are fork-tender.
- 2
Remove the lid and add the herbs. Continue to cook for 10 minutes, until fragrant.
- 3
Toss in the pistachios, divide among 4 dinner plates, and enjoy.
Tags
soupamericanketo-diet-cookbookketolow-carb