adapted from: http://www.othersideoffifty.com/
1 lb Italian sausage or 1 lb ground pork with seasoning (1 t garlic powder, 1 t, paprika, ½ t sage, 1 t fennel seeds, ¼ t cayenne pepper, ¼ t white pepper, ½ t salt, ½ black pepper)
1 TBSP butter
1 small onion, diced
2 stalks celery, diced
2 cloves garlic, minced
1 cup dried cranberries (Craisins)
1 1/2 cup chicken broth
2 tsp poultry seasoning
3 cups almond flour
Preheat oven to 375 degrees. In a large skillet crumble sausage and brown. Remove from pan to a large bowl. Add butter to the skillet. Add the onion and celery, season with salt and pepper and saute until softened, 6-7 minutes. Add the garlic and sauté for another minute or two. Add the cranberries, broth and poultry seasoning and turn off the heat.
Add the almond flour to the sausage and then add the vegetable/broth/cranberry mixture. Toss to combine. Transfer to a baking dish and bake for approximately 20 minutes.