I am pretty sure I stored enough food away on Thanksgiving to hold me over until spring. Ok not really. But I did get pretty full. This year was my second paleo-Thanksgiving, and it was even better than last year. I was a little more than excited when my stuffing, which is actually dressing, tasted just like my mom’s original recipe! It was completely worth the extra steps to make it gluten-free and unprocessed.
I hope everyone had a very fun and thankful Thanksgiving. I spent Thanksgiving at my family’s farm in Kansas. There was an abundance of family, food and pheasants. Pretty much everyone in my family hunts. After the morning hunt, all the guys are starving for a hearty meal! This stew is plenty filling to send them back out for round two.
3 extra-large chicken breasts
2 tbls ghee, divided
salt and pepper
3 cups butternut squash (1 lb flesh), small cubed
1 small onion, diced
5 cups baby bellas, thick sliced
9 cups chicken broth
1 can coconut milk
1 tbls fresh thyme
1 tsp garlic powder
1/2 tsp sea salt
1/2 tsp pepper
In an extra large soup pot over medium heat, melt 1 tablespoon ghee. Add in chicken breasts and cook for 5-8 minutes. Flip and cook for another 5-8 minutes until chicken is golden brown. Remove from pan onto a large plate. In same pot, toss in butternut squash and coat with chicken drippings. Cook for 15 minutes stirring occasionally until squash is softened and slightly brown. While squash is cooking, cut your chicken into large but bite-sized pieces. When squash is done, remove onto the chicken plate. Place remaining tablespoon of ghee into the pot, and toss in onions. Cook until translucent then throw in the mushrooms. Cook for 10 minutes stirring occasionally. Dump chicken and squash back into the pot and pour in chicken broth. Sprinkle with salt, pepper, thyme and garlic. Bring to a boil. Since there is so much liquid, don’t worry if this takes some time! Then reduce to a slow simmer and pour in coconut milk. Stir to combine and cook for 45 minutes, stirring occasionally. Serves 8-10.