Turkey Chestnut Stuffing

I love turkey with chestnut stuffing. Shortly before starting the GAPS diet I stockpiled chestnuts in my freezer in anticipation of all the wonderful bread or rice stuffing that I was hoping to eat alongside turkey. Needless to say, I am now working on re-purposing said chestnuts in a more GAPS-friendly way. I have found that the stuffing works alright if I simply stop after sauteing the veggies, herbs and chestnuts in butter, but it still needed something. I had some dark turkey meat left from making meat stock and it occurred to me to try combining the stuffing and turkey into one fabulous dish- "two great things that go great together". Here it is:

Ingredients:

1/2 c butter or ghee
1 onion, diced
3-4 stalks of celery, diced
salt to taste
2 tsp rubbed sage leaf
1 tsp thyme
2 c chestnuts, chopped
1-2 c turkey meat, cut into chunks

Method:

Melt the butter in a large heavy skillet. Add the onions and saute about 5 minutes, until they become translucent. Add the salt and spices.

Add the celery and continue to saute until soft. Then add the chestnuts and turkey and stir until heated through. Adjust seasonings and serve hot.

For a more "rice-like" version, you can add a grated cauliflower instead of the turkey.