Stuffing is pretty much everyone’s favorite traditional Thanksgiving Day dish! However, without the right recipe, it’s not worth the price you’ll pay for it the next day. So, it’s best to eliminate the bread and the gluten-free alternatives and go nice and clean with lots of good quality fats, lots of fresh herbs, and some colorful veggies. Its important to note that sautés the vegetables separately is an important step here, for 2 reasons: first, it’s a lot of stuff, so you probably don’t have a pan that fits it all. Second, even if you do have a big enough pan to fit it, it’s likely going to be too crowded and you’ll wind up steaming, not sautéing. Be sure to give yourself enough time to sauté them all separately for the best results!
3 tsp duck fat (or substitue coconut oil)
1 lb ground pork
2 cups onions, diced
2 cups bell peppers, diced
4 cups mushrooms, diced
2 cups apples, diced
1 cup toasted pecans, chopped
8 oz fresh cranberries
1 tbsp fresh rosemary, minced
1 tbsp fresh thyme, minced
2-3 leaves fresh sage
1/4 cup chicken or turkey stock
2 tbsp coconut flour
Prepare all of your ingredients and preheat your oven to 350°. Melt about 2 teaspoons of your duck fat 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, placing in a large bowl.
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.
Then turn the heat up to medium-high, and cook 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. 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.
Nutrition Facts per cup: 244 calories, 17.6g fat, 12g carbs, 11g protein