1/4 cup chopped leeks1/4 cup finely chopped pecans3 tbsp olive oil or avocado oil divided1/3 cup chopped dried cranberries2 tbsp chopped fresh sage2 eggs beaten1 clove garlic minced
8oz Ground Sausage
1cupBaby Bella MushroomsChopped
1/2cupRed Apple Peeled, cored and chopped
1/4cupLeeksChopped
3tbspOlive OilDivided
1/3cupDried CranberriesChopped
2tbspFresh SageChopped
2EggsBeaten
1cloveGarlicMinced
Instructions
Preheat oven to 350°. Lightly grease a cake pan, set aside.
Heat 2 tbsp oil in a large skillet to medium-high heat. Add sausage, scramble and cook through, about 5-7 minutes. Remove sausage and place in a large bowl. Keep pan hot.
Add mushrooms, leeks, apples and pecans to hot pan. Saute until mixture is fragrant and browned, about 4-5 minutes. Add to sausage.
Add chopped cranberries, fresh chopped sage and whisked eggs and mix well.
Spoon mixture into greased cake pan. Even out but do not pat down.
Mix remaining oil and crushed garlic together and brush over the top of stuffing. Bake 25-30 minutes
Preheat oven to 350° Grease a baking sheet and set aside.
In med. bowl combine coconut flour, baking soda and salt if using.
Pour melted ghee to dry mixture and mix with electric hand mixer.
Add the eggs and continue to mix until well combined. [If the mixture looks liquidy at first, wait a couple of minutes and the flour will absorb the liquid.]
Use 1/4 measuring cup to measure out dough. [about 3 tbsp.] and drop onto greased baking sheet.
Bake 20 minutes or until a toothpick comes out clean.
Notes
These biscuits freeze and thaw very well!Add chopped rosemary for savory biscuits. [be creative with herbs!]
