Can I use another ground meat instead of ground pork?

Ground pork is essential to creating this stuffing's deliciously rich and complex flavor profile which won't be possible without it. It creates a juicy, deeply savory, umami, slightly sweet flavor that can't be recreated with other ground meats.

Can I make this stuffing in advance?

Yes! I recommend you make the entire dish and bake it for 30 minutes. Let it cool fully and store it in the fridge. Before serving, allow the dish to come to room temperature and reheat it in the oven at 350F and bake it for 10 minutes.

Can I make this stuffing inside the turkey?

No, this stuffing is technically a 'dressing' as it is made outside the turkey. We need to soften and caramelize the veggies and sauté the ground pork on the stovetop first before baking it in the oven.

What should I serve with this gluten-free stuffing?

Check out my AIP Thanksgiving recipes for more gluten-free side dishes, mains, and desserts, and these Healthy Thanksgiving Appetizers for gluten-free finger foods to serve at your Thanksgiving or holiday meal. For a weeknight dinner, this dressing is hearty enough to serve as a main dish accompanied with seasonal greens like my Swiss Chard with Apples or this Roasted Squash and Chicory Salad .

Gluten-Free Stuffing Recipe (Egg-Free) • Heal Me Delicious

Description

This sweet and savory Gluten-Free Stuffing is the perfect Thanksgiving side dish. It features torn gluten-free bread, fresh, aromatic herbs and veggies, and sautéed ground pork baked to perfection – tender and juicy with a crisp, lightly toasted, golden brown top. This paleo holiday dressing is also AIP-friendly.

Ingredients

Units Scale

3 TBSP extra virgin olive oil
1 large yellow onion, thinly sliced
2 cloves garlic, minced
1 cup finely diced celery
3/4 cup very finely diced apple (any variety)
2 cups chopped button or cremini mushrooms
1 lb ground pork
2 TBSP finely chopped fresh thyme
1 TBSP finely chopped fresh rosemary
1 TBSP finely chopped fresh sage
7 cups gluten-free bread ripped into 1/2 – 3/4 inch pieces
1 1/2 cups stock/bone broth (low sodium)
sea salt to taste
black pepper to taste (omit for AIP)

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Instructions

Preheat oven to 350F. Grease a casserole dish with olive oil and set aside.
To a large, deep skillet, heat olive oil over medium-low heat. Once oil is hot, add sliced onions and sauté 5-7 minutes, stirring frequently to ensure the onions are coated with oil. Ensure onions are evenly spaced out in the pan and leave them to cook for another 5-7 minutes, stirring only as need. You want to leave them alone enough to caramelize and brown, but not burn.
Add garlic and celery and sauté for about 3 minutes, stirring as needed.
Add mushrooms and sauté about 3 minutes, stirring as needed.*
Add apples and stir.
Add ground pork, breaking it up and stirring to combine with the sautéed vegetables.
Add thyme, rosemary, and sage, and stir to combine. Cook until pork is browned and mushrooms and apples have softened.
Turn off stove and remove the skillet from heat. Add the ripped pieces of bread into the pan.**
Pour the broth over the bread and gently mix to combine and until bread is moistened.
Transfer the stuffing mixture to the prepared dish.
Bake in middle rack of oven for 35 minutes.
Let cool a few minutes. Serve warm and enjoy!

Notes

*While sautéeing the vegetables, you can add a splash of water if necessary.

**If your skillet isn’t large enough, transfer the sautéed pork and vegetable mixture to a large heat safe bowl and add the torn bread. Pour the broth over the stuffing mixture and mix in the bowl.

Prep Time: 20 minutes
Cook Time: 1 hour
Category: Sides
Method: Stovetop & Baked
Cuisine: American