SERVES 4

    PREP TIME: 10 minutes

    COOK TIME: 25 minutes

    It tastes like holiday stuffing, but without all the work! When Kevin and I are in the mood for shovel food (you know, the type of meal that you just shovel into your mouth—glamorous, I know), this dish is a top pick!

    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

    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.

    PRESSURE COOK IT: Place all the ingredients listed in Step 1 in a pressure cooker. Seal the lid and cook on high pressure for 10 minutes. Allow the pressure to release naturally before removing the lid, then follow Step 2, using the sauté mode for the last 10 minutes of cooking. Continue with Step 3.

    STORE IT: Keep in an airtight container in the fridge for up to 3 days or in the freezer for up to 1 month.

    REHEAT IT: Transfer a single serving to a microwave-safe dish, cover, and microwave for 2½ minutes.

    THAW IT: Place in the fridge and allow to defrost completely, then follow the reheating instructions above.

    make it AIP:

    Omit the black pepper and pistachios.

    make it COCONUT-FREE:

    Use avocado oil.

    make it NUT-FREE:

    Use ½ cup (75 g) hulled sunflower seeds instead of the pistachios.

    Per serving, made with coconut oil:

    calories: 681 | calories from fat: 509 | total fat: 57.9 g | saturated fat: 24.7 g | cholesterol: 76 mg

    sodium: 1165 mg | carbs: 22 g | dietary fiber: 6 g | net carbs: 16 g | sugars: 8 g | protein: 22 g

    FAT : 75%
    CARBS : 12%
    PROTEIN : 13%