Thanksgiving Pork Stuffing

 

 

Description

No one needs to eat two kinds of potatoes plus bready stuffing plus rolls!!! That can easily add up to more than 250 grams of carb for just one meal! Use this meat-based recipe for stuffing instead, and save yourself the tummy troubles and inflammation that can arise from all that gluten.

 

 

Ingredients

1 lb ground pork
  onion, chopped
1⁄2 c green pepper, chopped (Can use as much as 1 cup)
2 c mushrooms, chopped
1 c celery, chopped (about 2 large stalks)
5 clove garlic, minced
1 t ground rosemary
1 t ground thyme
1 t ground sage
2 t fennel seeds
1 t paprika
1 t coconut oil or olive oil

 

Source: Adapted from The Food Lover’s Primal Palate (http://www.primal-palate.com/2011/11/paleo-thanksgiving-turkey-and-stuffing.html) Prep time: 1 hourCooking time: 45 minutesTotal time: 1 3⁄4 hours

 

Instructions

Heat coconut oil in large skillet over medium heat. Add peppers, mushrooms, and celery and cook and stir until tender.

In a large bowl, combine ground pork, onion, garlic, rosemary, sage, fennel seeds, anise, paprika, cayenne (if using), and salt and pepper to taste. Mix well with hands until well combined.

Add ground pork mixture to skillet and cook until pork is lightly browned.

Remove from heat and drain liquid off.

If you are putting the stuffing in a turkey, roast turkey for 20 minutes per pound at 325 degrees, this will be about 5 hours for a 16 lb turkey.

If you are cooking the stuffing outside the turkey, place stuffing in a large baking dish and bake in 325 or 350 degree oven for 20-30 minutes or until the stuffing is crispy on the top, and the pork is cooked through.

 

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