Grain-free Thanksgiving Stuffing

Seriously you guys!!! THERE IS NO EXCUSE why you cannot have a HEALTHY HOLIDAY from this point forward without compromising flavor!! This recipe is AHHHHHmazing!!!!!
​HAPPY THANKSGIVING FROM CAREEN'S KITCHEN!

NOTE: If you have Candida overgrowth and you are a under my care, make sure I have cleared you to add dates before adding those to this recipe. 

INGREDIENTS:
3 ½ cups Onion, diced
2 ½ cups Celery, diced
1 cup Granny Smith apple, cored and diced
1/4 cup Dates, chopped into small pieces (optional and only if you are cleared to eat dates)
2 cups Almond flour or meal
1/2 cup Pecans or walnuts, chopped
2 tsp Sage
2 tsp Thyme
1/4 tsp Marjoram
1/4 tsp Rosemary
1/4 tsp Pepper
1/2 tsp Salt
3 Tbsp Butter or ghee 
3 Tbsp Coconut oil
3 Eggs, whisked

INSTRUCTIONS:
Preheat oven to 350.
Add butter and coconut oil to a skillet and heat over medium heat.
Add onion, celery, apple and herbs and saute over medium heat until onions are translucent. Remove from heat and add all other ingredients, except eggs, to your mixture. Once everything is mixed well, add whisked eggs, mix thoroughly and transfer to your baking dish. Bake at 350F for 45 minutes – 1 hour or until the top is browned. Easy!

NOTE: Add dates only if you are Candida-free. If you are a under my care, make sure I have cleared you to add dates so that you do not go backwards on your health. If you have a cast iron skillet or Le Creuset dish that can go from stove-top to oven, you can saute, mix and bake everything in this 1 dish.