WHOLE30 THANKSGIVING STUFFING

I know there are more and more people going grain free during the holidays, but still want to enjoy all the delicious goodness Thanksgiving has to offer without feeling left out; so I’ve created a WHOLE30 THANKSGIVING STUFFING for you that will give you all the feels.

WHOLE30 THANKSGIVING STUFFING

When it comes to dressing or stuffing (stuffing if you are putting it into the bird, although meat inside of meat doesn’t sound to appetizing, lol) you really need to think about the herbs that define Thanksgiving. Herbs like Rosemary, Thyme, Oregano, and Sage do wonderfully together and make me think about Turkey Day!

When making a Whole30 stuffing you obvs can’t use bread or grains, but you can make it taste almost exactly like it with sausage.  Personally I like pork sausage the best, but any ground meat would work, especially ground turkey or ground chicken.  Since this is very meaty I like putting it over a bed of greens when eating it.

WHOLE30 THANKSGIVING STUFFING

As with my Gluten Free Stuffing , the more liquid you put in it, the more “moist” it will be. And  I know how much you guys love moist meat. (Ugh gross, Are you still with me?!!!? ) This recipe is very straight forward and very easy to make.  Use any oven safe pan, or you can throw it into a casserole dish.  It doesn’t matter!

WHOLE30 THANKSGIVING STUFFING

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 4

Ingredients

  • 2 lbs ground pork
  • 4 stalks of celery, diced
  • 1 medium yellow onion. diced
  • 1 cup mushrooms, diced
  • 2 cloves garlic, minced
  • 2 sprigs of fresh thyme, oregano, and rosemary, leaves removed and chopped
  • 1 tsp dried ground sage
  • 1 1/2 tsp sea salt
  • 1 1/2 cups chicken broth
  • 2 tbl ghee
  • OPTIONAL: fresh parsley

Instructions

  1. Preheat oven to 375 degrees.
  2. Heat up ghee in an oven safe skillet.
  3. Throw in diced onion and celery, and garlic, and let cook for 5 minutes, stirring occasionally until fragrant.
  4. Add in the mushrooms and pork and cook for another 5 minutes. You want the pork to still be pink.
  5. Next add in the broth, the chopped fresh herbs, sea salt, and sage, and mix to combine.
  6. Place into oven and cook for 15 minutes or until the top of the stuffing starts to get crispy.
  7. Remove and garnish with fresh parsley.

See!!!  Super easy and straight forward.  I love recipes like that, don’t you?!!  Some other good ingredients to add to the stuffing are chopped carrots, a little turmeric, apples or dried cranberries.  What do you like to have in your dressing/stuffing??

WHOLE30 THANKSGIVING STUFFING

 

Whole30: yes

Paleo: yes

 

 

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5 thoughts on “WHOLE30 THANKSGIVING STUFFING

  1. I just made this recipe. I checked it at 15 minutes and it’s a watery mess. Did you mean to have in the recipe 3 cups of chicken broth? Since there is no added bread etc I’m not sure how this is suppose to turn out but I don’t see how the top can get crispy with so much liquid.

    1. I’m sorry to hear it didn’t work out. It never has been too watery when I have made it in the past. I also write before the instructions that the more liquid you use the more “moist” it will be. It should look like my pictures in the end. A bit “soggy” like stuffing on the bottom and browned at the top.

    1. I’m sorry to hear. I have fixed the recipe to resolve that issue. I hope you try it again cause it really is delicious. 🙂

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