Categories: Appetizers/Side Dishes
Ingredients
- 1 pound extra-lean ground beef (we used the 95% lean, organic, grass-fed beef from Whole Foods)
- 2 cups walnut pieces, very finely chopped/ground and soaked overnight (rinse several times before using)
- 1 medium sweet onion, diced
- 4 stalks of celery, diced
- 1 apple, cored and finely diced (we used a Minnesota Honeycrisp)
- Several springs of fresh rosemary, sage, thyme, and marjoram (poultry mix), finely chopped
- 1/2 tsp garlic powder
- 1/2 tsp sea salt
Directions
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Preheat the oven to 375 degrees. Chop all the veggies, the apple, and herbs.
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Saute the beef and celery for 3-4 minutes on medium heat, making sure that the beef gets broken up into really small pieces as it cooks. (Big chunks are not very stuffing-like!) We used a big saucepan for this, as we didn’t want the contents to overflow once everything was mixed.
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Add the onion and apple, and cook for another 2-3 minutes.
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Add the herbs, garlic powder, walnuts, and salt, and mix thoroughly. The beef should NOT be totally cooked at this point – there should still be some pink.
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Pull everything out of the pan, and dump it into a 9×13 baking pan (or two 6×9 pans), and bake uncovered at 375 for 30 minutes. Serve hot from the oven.