Ok, what's the best part about Thanksgiving dinner?! The stuffing of course! (If you said pie, I'm willing to accept that answer too 😉). Now, if you know me or read this blog a lot, you might be thinking, uh, Caitlin, how can you say that stuffing is the best part about your Thanksgiving dinner when you're not that into bread? Well, to be perfectly honest, I don't have much of an answer for you. I've always loved stuffing. So much so that my dad and I would make it for dinner all the time when I was a kid -- not just on holidays. That was the best.
What's difficult is making a really good Paleo stuffing. Gluten-free? No problem! Toss some corn bread in the oven and you've got yourself a deal. But grain-free? now that's in interesting predicament.
Since my dad and I would often make stuffing for dinner on non-holidays, I decided that my Paleo stuffing would be dinner-appropriate: something you could eat as a main dish or as a side dish. Instead of making paleo bread for this recipe (that sounds like a lot of work!) I simply used ground pork, mushrooms, butternut squash, celery, onions, and plenty of spices and herbs to give it that stuffing flavor.
Not going to lie, I'm in love with this stuff. I ate it for three meals in a row, and that's not something I do very often. (Stuffing for breakfast? Uh, when it's full of real ingredients like this, I have no shame!).
Happy turkey day everyone! May your holiday table be full of warmth and joy.
Serves: 4 main dish servings, 8-12 side dish servings | Total Time:
- 1 pound ground pork
- 1/2 yellow onion, diced fine
- 2 cloves garlic, minced
- 2 stalks celery, diced
- 1 cup sliced crimini mushrooms
- 1 cup diced butternut squash
- 1 teaspoon coconut oil
- 2 teaspoons ground dried sage
- 1 teaspoon dried Thyme
- 2 teaspoons dried rosemary OR 1 teaspoon fresh rosemary
- Salt & Pepper to taste
- Heat coconut oil over medium heat. Once oil is hot, add the onion, garlic, and celery to the pan. After 2 minutes, add the mushrooms and butternut squash. Continue to cook, stirring occasionally, until onions are transparent and mushrooms are tender.
- Add pork to the pan. Use a wooden spatula to break up the meat into fine grounds. Cover, and let cook until meat is browned.
- Add herbs, and stir until well incorporated. Finally, season with salt and pepper to taste. Serve warm.