Honestly. Who has time to bake bread, cut it into cubes and THEN add it to stuffing? My homestyle stuffing is simple, comforting and delicious. It’s made with the flavors of a traditional stuffing and it’s also grain-free and Paleo-friendly. I was also able to recreate that “bready” flavor that we all know and love without actually having to bake bread. Some call me a kitchen genius (ok, only I call myself that)… the truth is that I love to eat and I do whatever it takes to get good food into my mouth quickly. So really, I suppose I’m lazy but also efficient… aka, kitchen genius.
Speaking of efficient, you may have noticed that this is my SECOND blog post today (the first was my bone broth gravy). I don’t think I’ve ever posted twice on the same day before. The fact is that I’ve been slacking on new Thanksgiving recipes and I wanted to make sure to give you some last minute options. It has been a crazy month filled with trips, vacation and weddings. Earlier this month, I mentioned I was in Florida for a wedding/vacation. Well, this past weekend Roby and I went to NYC to see my brother and together, we all attended another wedding. Here’s a picture of the three of us from the photobooth – which was easily the coolest photobooth I’ve ever seen.
Now, we’re getting ready to travel to DC to visit our parents for Thanksgiving. I love that this month is filled with so much time spent with family and friends. As much as I love my blog job and sharing delicious recipes, I have to admit, it’s hard to focus on blog work when I’m so excited about all these trips!
Okay, speaking of focusing. Focus, Ashley. There were a couple more things I wanted to tell you about this stuffing. Make sure to make it your own. Stuffing is personal – we all prefer our stuffing made a certain way with or without certain ingredients. Adapt this recipe with your favorite additions – apples, dried cranberries, raisins, walnuts, pecans, different herbs, etc. I plan on making another batch using hot sausage. Sounds good, right?
While you’re in the kitchen, make a loaf or two of my Thanksgiving Bread. Sure, you can make it instead of this homestyle stuffing, but I suggest making both. The loaves will be perfect for leftover Thanksgiving sandwiches!Print
- 1 pound ground pork
- 1 Serrano pepper, minced
- 1 large yellow onion, diced
- 4 stalks celery, chopped
- 4 carrots, chopped
- 1 (8 ounce) package of organic mushrooms, chopped
- 1 tablespoon fresh rosemary, minced
- 1 tablespoon fresh sage
- 1 teaspoon fresh thyme, minced
- 1/2 teaspoon salt
- ¼ teaspoon black pepper
- 3 eggs, whisked
- ½ cup chicken broth
- 2 cups almond flour
- ¼ cup coconut flour, sifted
- Preheat oven to 350°F.
- Brown pork in skillet over medium heat. Using a slotted spoon, place the cooked pork in a bowl, leaving the fat in the skillet.
- Add the serrano pepper to the skillet, stir and then add the onion, celery, carrots, mushrooms and herbs. Saute for 10 minutes, or until the vegetables have softened.
- Add the vegetables to the bowl with the pork.
- In another bowl, add the eggs, chicken broth, almond flour and coconut flour. Mix well and add this to the bowl with the pork and vegetables.
- Pour the batter into a 7×11 casserole dish and bake at 350°F for 1 hour.