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


  1. 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)
  2. When squash is cooled, remove skin and cut into small cubes; place in a 9x13 pan
  3. Cook ground pork until done; I added salt, pepper and sage to mine while it cooked
  4. Remove pork from frying pan and cook mushrooms
  5. Add cooked mushrooms to the pork & squash in the 9x13 pan
  6. Using kitchen scissors, cut bacon into pieces and cook until crispy
  7. Add bacon to the pork mixture
  8. Using the bacon fat in the pan, cook the onions on low temp until they carmelize
  9. Add diced apple, sage, salt & pepper and mix well
  10. Add onions to the pork mixture and stir together
  11. 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
  12. Beat 4 eggs and stir into the 9x13 pan with the pork mixture
  13. 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!