I adore stuffing! Love the stuff.. Barley-Cranberry Stuffing Recipe

But, I am not really allowed stuffing on the new food diet but its the holiday’s dang it, and the last time I made stuffing, I eat the leftover stuffing! It was one of my biggest to date opps, and given that I add in lots of onions, garlic, celery and fruit etc, it was not the worlds worst stuffing in any way but it was still a rule breaking and I was not happy about that, but Christmas is coming and I know that I am going to want stuffing and while a little bit of the regular kind is fine in a meal setting.. I normally like a good amount of stuffing and so I dug and found this awesome whole grains, slow carb barley stuffing and if you like barley and I love the stuff, its pretty darn good.. It will never be “true” stuffing but I like it.

2 cups of white bone broth- turkey, chicken or pork will work

1 cup of uncooked pot barley

1 large onion finely diced

1/2 cup of dried cranberries

2 tbsp. of slivered almonds toasted

poultry season, sage, salt, pepper,  garlic powder

Add all the above into a small slow cooker and cook on low for 4 to 6 hours, Or

Do all the above in a large slower cooker and put beboned chicken breasts or a single large turkey breast or a med sized pork roast on top, I recommend you brown your meat in a cast iron pan before adding it on top and cook on slow for 4 to 6 hours.

Enjoy a slow carb stuffing!

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