Best Ever Paleo Thanksgiving Stuffing

Screenshot-2013-11-14-17.00.08Best Ever Paleo Thanksgiving Stuffing.

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°.
  • Melt about 2 teaspoons of your fat of choice in a large cast iron or stainless skillet over medium-high heat.
  • Add the pork and cook until it just browns, 3-4 minutes. Add a pinch of salt and remove with a slotted spoon and place in a large bowl. Pour off excess liquid from your skillet and add another teaspoon of fat.
  • Turn the heat down to medium and add the onions. Saute until golden brown and soft, 6-8 minutes. Add to the bowl with the pork.
  • Add another teaspoon of fat, and saute bell peppers for 4 minutes, stirring often. Add to the bowl with the other ingredients.
  • Throw in yet another teaspoon of fat, turn the heat up to medium-high, and add the mushrooms. Saute for about 3 minutes, stirring often. Add to the bowl with the other ingredients.
  • To the large bowl, add the apples, pecans, cranberries, herbs, and a good pinch of salt.
  • In a medium bowl, beat together the eggs, chicken or turkey stock, and coconut flour. Add a pinch of salt if you’re stock isn’t salted.
  • Pour the liquid into the large bowl and mix.
  • Pour the whole thing into an oven safe casserole and bake for one hour.
  • Allow to cool for 10 minutes before eating. It will firm up a bit.Reference