Can’t you almost smell it? Everyone’s got that one Thanksgiving dish, right? The one that has to be on the table. If missing, you get all pouty and you might even sulk, because whoever spent the past four days cooking neglected to take the time to make the dish that you look forward to all year.
For me, it’s stuffing. I don’t even really care what animal is at the center of the table. I’ve never gotten all that excited about squash or sweet potatoes. Mashed potatoes (or mashed cauliflower for you low-carbers) are always delicious, but it would be a gross exaggeration to say that I get excited about them… But stuffing, Paleo Thanksgiving Stuffing, now that I get excited about and that’s no exaggeration. Some things are worth a bit of prep. This stuffing is definitely on that list. This is the Best Ever Paleo Thanksgiving Stuffing: Sweet, Savory, and Meaty.
• 1 pound ground pork
• 2 cups diced onions
• 2 cups diced bell peppers
• 4 cups (about 1 pound) diced mushrooms
• 2 cups diced apples
• 8 oz fresh cranberries
• 1 cup toasted chopped pecans (optional)
• ~ 2 T duck fat, bacon fat, butter, or coconut oil. (I used duck fat)
• 1 T fresh rosemary, minced
• 1 T fresh thyme, minced
• 2-3 leaves fresh sage (or 1/2 t dried)
• sea salt
• 4 eggs
• 1/4 cup chicken or turkey stock
• 2 T coconut flour
Prepare all of your ingredients and preheat your oven to 350°.
For two reasons:
It’s a lot of stuff, you probably don’t have a pan that fits it all.
If you cook it all at the same time, you’ll wind up steaming, not sautéing.
Plus, it’s more satisfying once you get to mix them all up in a big bowl.
Simone Miller is a chef on a mission: To prove that gluten-free and paleo cuisine can be just as gourmet, refined, and artfully presented as what you’d find in a fine bistro. She draws on her holistic nutrition education to bring true nourishment to her cooking, and belies the notion that healthy food can’t be delicious enough to impress the most serious gourmand. Simone offers a chef’s perspective to paleo recipes on her blog, Zenbellyblog.com. There, she shares her grain-free recipes that have made believers out of some of the most die-hard gluten eaters, and has encouraged countless people to roll up their sleeves and have fun creating simple, delicious, healthy food.