Thanksgiving Stuffing Skillet Bake | A Life Delectable

Ingredients

• Cooking Method Bake
• Dietary Ingredients Dairy-Free , Gluten-Free , Vegetarian
• 1 1/2 Cups raw almonds
• 3/4 Cup golden flax seeds
• 1/2 Cup Pecans, almonds and cashews
• 1 Cup Chestnuts Jarred and pre-roasted or roast them yourself
• 1 Cup Carrot Grated
• 3 Cloves garlic Finely minced
• 1/3 Cup olive oil
• 2 Eggs Beaten
• 2 Teaspoons Sea Salt
• 1/2 Cup parsley Chopped
• Preheat oven to 400
• -In a food processor, process almonds to a coarse meal. Some pieces will be bigger, that is ok.
• -In a high speed blender spice grinder or clean coffee grinder, process flax seeds to a powder.
• Coarsely chop remaining raw, mixed nuts.
• Coarsely chop chestnuts if whole, leaving them in large pieces.
• Add all ingredients to a bowl and mix well. You may need to use your hands.
• Transfer to an oiled 12 inch cast iron skillet or other oven safe skillet or pie pan.
• Bake in the center of the oven for 15 minutes, then turn the heat down to 350
• Bake for another half hour, keeping an eye out to make sure it doesn’t burn. If it is browning quickly, cover the top loosely with foil.
• Cut into wedges and serve.
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