Animal-Based Thanksgiving Stuffing

Prep time: 1 hr      Cook time: 1 hr 30 mins      Rest time: 10 mins     Total time: 2 hrs 40 mins

Makes: 1 9×13 baking dish

This animal-based Thanksgiving stuffing is made with nutrient-dense ingredients like pork, bacon, squash, bone broth, and apples.


What you need to make Animal-Based Thanksgiving Stuffing

Ingredients:

Equipment:

*Note: if you need to double the recipe, it will fit in the 9×13 baking dish.

(for the full recipe, scroll to the bottom)

Substitutions

Honeynut, butternut, or acorn squash will work in place of the kabocha squash.

For the bone broth, I recommend chicken or turkey, but any bone broth will do.

Yellow onion is optional, but highly recommended if tolerated!


How to make Animal-Based Thanksgiving Stuffing

If a visual will help, watch the Instagram Reel for this recipe.

animal-based thanksgiving stuffing

animal-based thanksgiving stuffing

Make the kabocha squash.

Peel your kabocha squash with your vegetable peeler and remove the seeds.

Dice the meat into 1/2 inch x 1/2 inch pieces. Measure out 2 cups and store the rest away.

Place 1-2 tbsp of ghee in your cooking pan and bring to medium-high heat.

Once the pan is hot, add the kabocha squash. Sauté for about 5-7 minutes, stirring the squash every 30-60 seconds. Kabocha squash burns easily, so don’t forget to rotate it. The goal is to get it browned and crispy without burning it. When you see the brown color creeping up the sides of the squash, rotate it. Even just 15-30 seconds too long without rotating the squash can burn it. Add more ghee or butter if you need to.

When the kabocha squash is done, salt (ASHLEYR for 15% off) it to taste. Remove it from the pan and place it in a bowl to cool.

Note: if you go through tons of salt in your household like we do, check out this salt-purchasing hack that will save you money + make things more efficient. We started this last year, and I’m so happy we did!

animal-based thanksgiving stuffing

animal-based thanksgiving stuffing


Make the bacon.

Chop up the bacon into thin slivers (like 1/4 inch x 1 inch).

At medium heat, cook the bacon in your cooking pan.

Once the bacon is cooked to your liking, remove it from the pan and set it aside to cool.

Note: save the bacon grease for the next step!

Make the apple-onion-pork mixture.

Chop your apples into 1/2 in x 1/2 in pieces, similar to the size of the kabocha squash pieces.

Chop your onions finely (smaller than the kabocha squash and apple pieces).

Bring the pan with the bacon grease at medium heat, and add the chopped onions and apples. Saute for 3-4 minutes until the apples begin to soften and the onions become translucent.

Add your raw pork to the pan with the onions and apples. Cook until the pork is fully cooked through (no pink).

Once the pork is done cooking, remove the mixture from heat.

animal-based thanksgiving stuffing

animal-based thanksgiving stuffing

Put it all together.

Beat your eggs in a small bowl and set them aside.

In your baking dish, add the apple-onion-pork mixture, pan-fried kabocha squash, cooked bacon, apple cider vinegar, bone broth, and beaten eggs.

Swish around the ingredients until all are evenly incorporated throughout the stuffing.

Bake the stuffing.

Bake the stuffing for 25-30 minutes at 375 degrees. The top should brown a little.

Serve and enjoy.

Allow the stuffing to cool for about 10 minutes or so, then serve!

This dish tastes great either fresh or out of the fridge. If there are leftovers, store them in the fridge in an airtight container for 3-4 days.

animal-based thanksgiving stuffing

animal-based thanksgiving stuffing


Tips to make the best Animal-Based Thanksgiving Stuffing

  • Don’t forget to save the bacon grease for the pork-onion-apple mixture!

animal-based thanksgiving stuffing


Other favorite dinner ideas:

Street Gyro Bowls

Loaded Burger Bowls

Tropical Taco Bowls

Chicken Bacon Tacos

Cobb ‘Salad’ with Duck Fat Ranch Dressing

Simple Oxtail Soup

Animal-Based Thanksgiving Stuffing

animal-based thanksgiving stuffing

 

 

Print Recipe
5 from 1 vote

Animal-Based Thanksgiving Stuffing

This animal-based Thanksgiving stuffing is made with nutrient-dense ingredients like pork, bacon, squash, bone broth, and apples.
Prep Time1 hr
Cook Time1 hr 30 mins
Resting Time10 mins
Total Time2 hrs 40 mins
Food Type: Holiday, Main Course, Side Dish, Snack
Cuisine: American
Diet Preference: AIP, Dairy-Free, Dinner, Gluten-Free, Nightshade-Free, Nut-Free, Paleo, Side Dish, Snack
Servings: 1 9x13 baking dish
Author: Ashley Rothstein

Equipment

  • Cooking Pan
  • Vegetable peeler
  • Baking dish (9x13 recommended)

Ingredients

  • 1 lb ground pork
  • 5 pieces sugar-free bacon
  • 2 cups raw kabocha squash
  • 1 yellow onion (optional, but highly recommended if tolerated)
  • 2 large apples
  • 2 tbsp apple cider vinegar
  • 2 eggs
  • 1/3 cup bone broth (I recommend turkey or chicken)
  • sea salt (to taste)
  • ghee or butter (for cooking)

Instructions

If a visual will help, watch the Instagram Reel for this recipe.

    Make the kabocha squash.

    • Peel your kabocha squash with your vegetable peeler and remove the seeds.
    • Dice the meat into 1/2 inch x 1/2 inch pieces. Measure out 2 cups and store the rest away.
    • Place 1-2 tbsp of ghee in your cooking pan and bring to medium-high heat.
    • Once the pan is hot, add the kabocha squash. Sauté for about 5-7 minutes, stirring the squash every 30-60 seconds. Kabocha squash burns easily, so don't forget to rotate it. The goal is to get it browned and crispy without burning it. When you see the brown color creeping up the sides of the squash, rotate it. Even just 15-30 seconds too long without rotating the squash can burn it. Add more ghee or butter if you need to.
    • When the kabocha squash is done, salt (ASHLEYR for 15% off) it to taste. Remove it from the pan and place it in a bowl to cool.
    • Note: if you go through tons of salt in your household like we do, check out this salt purchasing hack that will save you money + make things more efficient. We started this last year, and I'm so happy we did!

    Make the bacon.

    • Chop up the bacon into thin slivers (like 1/4 inch x 1 inch).
    • At medium heat, cook the bacon in your cooking pan.
    • Once the bacon is cooked to your liking, remove it from the pan and set it aside to cool.
    • Note: save the bacon grease for the next step!

    Make the apple-onion-pork mixture.

    • Chop your apples into 1/2 in x 1/2 in pieces, similar to the size of the kabocha squash pieces.
    • Chop your onions finely (smaller than the kabocha squash and apple pieces).
    • Bring the pan with the bacon grease at medium heat, and add the chopped onions and apples. Saute for 3-4 minutes until the apples begin to soften and the onions become translucent.
    • Add your raw pork to the pan with the onions and apples. Cook until the pork is fully cooked through (no pink).
    • Once the pork is done cooking, remove the mixture from heat.

    Put it all together.

    • Beat your eggs in a small bowl and set them aside.
    • In your baking dish, add the apple-onion-pork mixture, pan-fried kabocha squash, cooked bacon, apple cider vinegar, bone broth, and beaten eggs.
    • Swish around the ingredients until all are evenly incorporated throughout the stuffing.

    Bake the stuffing.

    • Bake the stuffing for 25-30 minutes at 375 degrees. The top should brown a little.

    Serve and enjoy.

    • Allow the stuffing to cool for about 10 minutes or so, then serve!
    • This dish tastes great either fresh or out of the fridge. If there are leftovers, store them in the fridge in an airtight container for 3-4 days.

    Other favorite dinner ideas:

    Street Gyro Bowls

    Loaded Burger Bowls

    Tropical Taco Bowls

    Chicken Bacon Tacos

    Cobb ‘Salad’ with Duck Fat Ranch Dressing

    Simple Oxtail Soup

    Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting me!

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    Ashley Rothstein
    Ashley Rothstein

    Ashley Rothstein develops tasty, whole food, animal-based, fat-filled recipes that include a moderate amount of minimally toxic plant foods. To fix her own health issues, she bounced around between the carnivore, keto, and paleo diets for a few years. After experiencing and studying each diet philosophy, she learned she feels her best by merging the three and following an animal-based diet with time-restricted feeding. As a glut at heart, she likes to channel her creativity and create meals that are healthy but also satisfy her inner gluttonous spirits.

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    1 Comment

    1. Caddie
      October 29, 2022 / 12:28 am

      5 stars
      It was really good. I used ground beef, liver, and butternut squash instead since that is what I had. I will definitely make this again. We are pretty strict carnivores but this is a great animal based dish that also helped to satisfy my inner fall baking side. Thanks for the recipe!

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