It’s sweet, it’s savory, it’s technically a side dish but could easily be the main course.
1 pound ground pork
2 cups diced onions
2 cups diced bell peppers
4 cups (about 1 pound) diced mushrooms
2 cups diced apples
8 oz fresh cranberries
1 cup toasted chopped pecans (optional)
~ 2 T duck fat, bacon fat, butter, or coconut oil. (I used duck fat)
1 T fresh rosemary, minced
1 T fresh thyme, minced
2–3 leaves fresh sage (or 1/2 t dried)
1/4 cup chicken or turkey stock
2 T coconut flour
- Prepare all of your ingredients and preheat your oven to 350°F.
- Melt about 2 teaspoons of your fat of choice in a large cast iron or stainless skillet over medium-high heat.
- Add the pork and cook until it just browns, 3-4 minutes. Add a pinch of salt and remove with a slotted spoon and place in a large bowl. Pour off excess liquid from your skillet and add another teaspoon of fat.
- Turn the heat down to medium and add the onions. Sauté until golden brown and soft, 6-8 minutes. Add to the bowl with the pork.
- Add another teaspoon of fat, and sauté bell peppers for 4 minutes, stirring often. Add to the bowl with the other ingredients.
- Throw in yet another teaspoon of fat, turn the heat up to medium-high, and add the mushrooms. Sauté for about 3 minutes, stirring often. Add to the bowl with the other ingredients.
- To the large bowl, add the apples, pecans, cranberries, herbs, and a good pinch of salt.
- In a medium bowl, beat together the eggs, chicken or turkey stock, and coconut flour. Add a pinch of salt if you’re stock isn’t salted.
- Pour the liquid into the large bowl and mix.
- Pour the whole thing into an oven safe casserole and bake for one hour.
- Allow to cool for 10 minutes before eating. It will firm up a bit.
Why on earth am I making you sauté all of the vegetables separately? Two reasons:
- It’s a lot of stuff, you probably don’t have a pan that fits it all.
- If you cook it all at the same time, you’ll wind up steaming, not sautéing.
Keywords: Thanksgiving, stuffing, dressing, paleo