Chicken Stuffing
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1 1/2 cups blanched almonds, ground
1 egg
1/2 tsp salt (optional)
1 onion, chopped
2 tsp mixed dried herbs (or 1 1/2 Tsp fresh herbs) - I usually use parsley,
sage and lemon thyme

Mix or blend all ingredients together and spoon into chicken cavity.

Note: When I first started making this, I was soaking the almonds and
peeling them myself. Now I just buy blanched almonds, and so the result is
a bit drier. Sometimes, I add a small amount of water to moisten the
mixture slightly.

By Barbara Sheppard. Posted to the PaleoRecipe Mailing List, Sept. 2003