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. The nerve. 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. Stuffing on the other hand, that’s something worth getting excited about. And this Best Ever Paleo Thanksgiving Stuffing Recipe is definitely exciting.
This Best Ever Paleo Thanksgiving Stuffing recipe lives up to it’s name, and it’s been voted the Best Paleo Thanksgiving Stuffing for years in a row. Unlike traditional stuffing which includes bread, this one does not. Instead, it is a meat-based stuffing— but it’s still going to knock your socks off!
BEST EVER PALEO THANKSGIVING STUFFING
Ingredients:
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
Instructions:
1. Prepare all of your ingredients and preheat your oven to 350°.
2. Go to Zenbelly.com to get the rest of the instructions (click here)
3. Be sure to check out her other Paleo Thanksgiving Recipes (click here)
4. Enjoy your Thanksgiving!
Special thanks to Simone Miller of Zenbelly.com who has graciously allowed us to host her recipe on this site over the past few years.
Comments
This looks like a great alternative to a bread-filled stuffing. I posted it on my Paleo Thanksgiving Recipe Roundup: http://goo.gl/63FEMV
Approx. how many people will this recipe serve?
It fills a 9x13 baking dish. I would 10-12, maybe slightly more, especially on Thanksgiving when people take smaller amounts of each thing.
Perfect! Thank you, can't wait to try it!!
Do you think sweet Italian sausage would be an ok substitution for breakfast sausage? Or would it throw off the flavor of the dish? The only reason is I have some fresh stuff from the Italian deli in my fridge right now. Thanks!
I think it would be fine, maybe just back off the herbs a bit since the sausage already has a lot of flavor. I've only made it with plain ground pork, so let me know how it comes out if you try it!
I'll be making this either this evening or tomorrow. I couldn't find ground pork for some reason and I suspected Italian sausage would throw the flavor off too much so I opted for a fresh ground sausage from my co-op they call "mild breakfast sausage". I'm thinking that flavor won't clash and may even enhance these other flavors. I really hope I'm right. I will definitely report back. Thanks for this recipe. If it tastes half as good as it sounds I'll be very happy!
Mine is in the oven right now!!
Tried this recipe for Thanksgiving, it was the best ever! I omitted the nuts and the flour and eggs at the end. Stuffed the turkey traditional style! OMG!!
I would like to use this stuffing to stuff my turkey. At which point would I put it in the turkey and are there any ingredients I should omit? Does anything else change in the instructions? Thank you!
The people we are visiting don't like mushrooms, anything that would go well in its place?
Please respond to Lisa M's question. Is there any risk of overcooking/drying-out/burning the stuffing if you make it as described and then actually stuff it in the turkey for numerous hours cooking in the oven? Thanks.
Same question as above. How would the instructions change if I want to stuff a bird with this stuffing?
I am preparing this stuffing for Thanksgiving. Does any one know if it can be made the day before? Just not sure how it will reheat. Let me know what your experience has been. I'm open to comments and suggestions. Thanks!
Is there a way to make this dish without eggs?
LisaI am with you and would like to try this as a true stuffing minus the eggs and flour as Dean did.
This stuffing is true to its name! It was a hit for Paleo and Non-Paleo eaters alike. We made a 13x9 inch pan for Thanksgiving and it was the only thing that people went back for 2nds and 3rds. I think I will make it for breakfast and lunches even after Thanksgiving. I struggle with staying gluten free because I LOVE food, and with your recipe had my very first successful Paleo Thanksgiving.Thank you, thank you for this delicious recipe.
can this be prepared in advance & reheated?
OMG!!! This was by far the best Thanksgiving stuffing I have ever eaten. The only thing I wish I knew was the calories per serving. Only to track on my diet. I will be making this year after year... Amazing!
I know right!??!?!