Call it stuffing. Call it dressing. Either way, there is no doubt that it is one of the most iconic dishes on the holiday table.
Here is a version that’s perfect for any gluten-free or Paleo guests at your table!
This stuffing is full of rich ingredients, like sweet potatoes and ground pork, and it has plenty of big holiday flavor. And yes, it’s great with turkey!
I’ll admit, my first attempts at this Paleo stuffing came out a bit too heavy and one-note.
I found myself missing the bread, which is off limits to anyone on a gluten-free or grain-free diet, of course. I still wanted to bring in some toasty flavors and starchy goodness, and I ultimately settled on roasted sweet potatoes as the perfect stand-in.
The other thing I truly missed was that crunch you get at the edges of a traditional stuffing where the bread gets crisped and toasty. I solved this problem by adding a pecan crumble to the top! This addition adds both crunchy texture and another layer of holiday flavor.
If you are allergic to nuts, just skip the pecan topping. I’d recommending add extra garlic and herbs to the stuffing instead.
Finally, I wanted to really boost the richness and savory flavor of the whole dish. I did this by browning the ground pork really thoroughly, sautéing the vegetables in the rendered pork fat, and then deglazing the pan with a little port wine.
In the end, I ended up with a Paleo stuffing that I think could rival any traditional stuffing I have made. You can bet it will be on our table this holiday season.
Sweet Potato & Pork Thanksgiving Stuffing (Paleo, Gluten-Free) Recipe
This dish can be prepped the day or two before. Cooking time will be a bit longer if you’re cooking the unbaked stuffing from the fridge, so start checking for doneness at 40 minutes.
This recipe also makes a great filling for stuffed winter squash!
Ingredients
Stuffing ingredients:
- 2 large (8 to 10 ounce) sweet potatoes, peeled and cut into 1/2-inch cubes
- 3 tablespoons olive oil, ghee, or duck fat (divided)
- 2 pounds ground pork
- 1 cup diced yellow onion (from 1/2 medium onion)
- 1 cup diced carrots (from 1 large carrot or 2 small carrots)
- 1 cup diced celery (from 2 to 3 celery stalks)
- 1/2 cup port or sweet sherry
- 2 large pears, peeled and diced
- 1 cup dried cranberries or cherries (optional – leave this out if you’re avoiding sugars)
- 1 cup chopped fresh herbs (I used 3/4 cups flat parsley and 1/4 cup mixed fresh sage, chervil, and thyme).
- 3 large eggs
- 1 1/2 cups unsalted pecans
- 1/4 cup dried cranberries or cherries
- 1 tablespoon olive oil, ghee, or duck fat (room temperature, if it was in the refrigerator)
- 2 to 3 cloves garlic, peeled and roughly chopped
- 1/4 cup fresh herbs (I used mostly parsley with just a couple rosemary needles and a few thyme leaves)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Read More: Sweet Potato & Pork Thanksgiving Stuffing (Paleo, Gluten-Free)
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