Thanksgiving Dressing (or Stuffing)
This dressing is just as good (may I say better?) than the old gluten filled version. It’s so chock full of flavors, no one will suspect it’s “healthy” in any way!
Thanksgiving Dressing (or Stuffing)
So unbelievably flavorful and delicious, no one will guess it's gluten free!
Ingredients
- 3-4 cups chicken broth, preferably homemade
- 8 cups paleo bread a combination of bread and cornbread is best
- 3-4 tsp. salt divided
- 1 tsp. black pepper or to taste
- 1/2 cup ghee olive oil or grass-fed butter are also ok
- 2 cups celery diced small
- 2 cups onion diced small
- 1 lb. ground pork
- 4 tsp. ground sage
- 4 tsp. poultry seasoning
- 2 tsp. fresh thyme leaves
- 8 oz. cremini mushrooms
- 6 large eggs
- 4 tsp. coconut aminos
Instructions
- Preheat oven to 300 degrees. Crumble bread into approximately 1 inch pieces and spread bread pieces into a thin layer on sheet pan and bake 20-30 minutes, stirring once, until dry, but not browned.
- In a large non-stick skillet over medium heat, melt ghee and add onions and celery. Sauté 15 minutes or until vegetables are translucent. Season with about a half teaspoon of salt and pepper.
- Now add sliced mushrooms and pork. Continue to cook over medium to medium high until meat is cooked through and slightly browned. Sprinkle in another 1/2 teaspoon salt.
- While meat mixture cooks, get out a large mixing bowl and add eggs, 3 cups broth, aminos, sage, poultry seasoning, thyme, 1 teaspoon salt, 1/2 teaspoon pepper and mix well.
- Toss in toasted bread crumbs.
- Once meat and vegetables are cooked, remove from stove and allow to cool for about 15 minutes before adding to egg/bread mixture.
- Pour into a greased 9×13 casserole dish – you will need a deep dish.
- If baking right away: Bake at 350 for 30-40 minutes, until set in center. Add more broth if necessary for your desired consistency.
- This dish is perfect if you make it ahead of time. If preparing ahead, pour an additional 1/2 cup broth over dressing once it’s in the casserole dish. Cover tightly with plastic wrap or foil and refrigerate until ready to bake.
Notes
I think there are as many opinions on dressing as there are people who celebrate Thanksgiving. My family prefers their dressing a little drier, my husband’s family likes their dressing decidedly wetter. That’s why I’ve given a range for the amount of broth to add. While your dressing cooks, it’s ok to stir it around a bit and see how dry/wet it is and add additional broth if necessary. I added the full 4 cups for my family while I was testing the recipe and they thought it was perfect. You might prefer a little more or a little less.
For a step-by-step video of the preparation of this recipe, see the link below.