Bread-Free Pork Stuffing
I had fully intended to have a stuffing-free Thanksgiving this year, since we're doing GAPS. But as I was browsing other blogs and checking out their Thanksgiving recipes, I found that quite a few people had come up with a grain-free, and actually completely bread-free, stuffing recipes! I even learned that what I view as a traditional cubed-bread stuffing isn't so traditional--in England, their traditional stuffings are pork based and only use bread crumbs to bind the meat and other ingredients together. Who knew?! So even though I LOVE stuffing and had accepted that I wouldn't have it this year, I decided "What the heck?! Let's give this a try!"
I browsed quite a few different pork stuffing recipes but I've adapted this recipe mostly from PaleOMG. Juli is awesome, so make sure you check out her blog!
Bread-Free Pork Stuffing
- 4c cooked, cubed butternut squash
- 1lb ground pork, cooked
- 12 slices bacon, diced & cooked
- 12 mushrooms, sliced & cooked
- 2 onions, cooked slowly to carmelize
- 1 apple, diced
- 1/2 tsp sage
- salt & pepper to taste
- 1/4c chicken broth
- 1/4c white wine
- 4 eggs, beaten
- Do ahead of time - Cut squash in half and remove seeds; place cut-side down on a pan with a little bit of water; cook at 350F until a fork can pierce through the skin easily (roughly 30-40 mins depending on size)
- When squash is cooled, remove skin and cut into small cubes; place in a 9x13 pan
- Cook ground pork until done; I added salt, pepper and sage to mine while it cooked
- Remove pork from frying pan and cook mushrooms
- Add cooked mushrooms to the pork & squash in the 9x13 pan
- Using kitchen scissors, cut bacon into pieces and cook until crispy
- Add bacon to the pork mixture
- Using the bacon fat in the pan, cook the onions on low temp until they carmelize
- Add diced apple, sage, salt & pepper and mix well
- Add onions to the pork mixture and stir together
- While the frying pan is still hot, pour in the chicken broth & white wine and scrape off all the yummy bits from the frying pan to add to the pork mixture
- Beat 4 eggs and stir into the 9x13 pan with the pork mixture
- Cook at 350F for 20-25 minutes until it looks "set"
This stuffing did not disappoint--the flavours were wonderful! I would've preferred it to be a bit more on the dry side, to remind me of the bread stuffing that I am used to, so in the recipe above, I did reduce the liquids a bit from what I used. Hopefully that helps!