Day 6 of our real food remix recipe series – Thanksgiving Edition. 

So far we’ve looked at some awesome real food recipe ideas you can try this Thanksgiving, like:

• Pumpkin hummus pre-main course appetizer idea
• Caramelized leek & bacon dip pre-main course appetizer idea
• Sweet potato casserole made with our own homemade real food “marshmallow” fluff
• Paleo mashed faux-tatoes & gravy recipes
• No bake pumpkin cheesecake

Today, a dish that is synonymous with Thanksgiving…Stuffing!

Except instead of doing traditional stuffing that calls for processed bread, we’re looking at a real food remixed gluten & grain free Paleo-friendly stuffing recipe.  This turned out super flavorful and tasty! 

I would probably meal prep this again in the future and eat by the bowl full as a meal during the week.  It was that good as it’s own meal. 

Let’s take a look…

Ingredients

1 pound ground pork (pastured, organic best for your health! I talk about it in the Directions part of this post)

2 pastured eggs

2 cup onions, diced

1 cup celery, chopped

1 cup yellow or orange bell peppers, chopped

2 cup mushrooms, chopped

6 garlic cloves, chopped fine

1 cup apple, diced

1 cup dried apricot, chopped

1 cup cranberries, chopped

1 tablespoon fennel seeds (for pork)

1 teaspoon pink salt & pepper (for pork)

2 tablespoons ghee or coconut oil (for browning pork in beginning)

1 tablespoon sage, fresh chopped

1 tablespoon rosemary, fresh chopped

1 tablespoon thyme, fresh chopped

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cloves

2 tablespoons raw honey

4 cinnamon sticks

1 teaspoon pink salt (for stuffing)

1/2 cup chicken stock

3 tablespoon almond flour

Directions

1. Mise en place (prepare) all of your ingredients, preheat your oven to 325 degrees Fahrenheit, and put a skillet on medium heat on stove.

2. When preparing your ground pork, add your fennel seeds and teaspoon of pink salt & pepper. Mix together with your hands.

3.  Once all ingredients prepared, add 2 tablespoons of ghee or coconut oil to your medium heat skillet and add your pork for browning.  About 2-3 minutes each side until you have a nice brown color.

4.  Once pork is browned, remove from pan into a bowl.  Keep those juices and fat in the pan IF you used a pastured pork source (clean fat).  If you used factory farmed pork, do not (fat stores toxins).

5.  Turn the heat to low-medium and add your onions. We’re going to cook these for about 5 minutes until soft and becoming translucent.

6.  Next add your mushrooms, celery, bell pepper, and garlic cloves to the onions and cook for about 3-4 minutes.  Stir mixture often.

7.  Transfer the veggie medley mixture to the bowl of pork.

8.  Add your honey, ground spices, fresh herbs, apples, apricots, & cranberries to the bowl.

9.  In a separate bowl, beat your eggs, chicken stock and almond flour.  Add this mixture to your main bowl of pork mixture and mix everything together

10.  Add final mixture to an oven-safe casserole dish.

11. Add your cinnamon sticks on top and push them into the mixture a little bit.  

12. Bake for 45 minutes and serve

Enjoy!