AIP Thanksgiving Stuffing
Holidays can be tricky if you are following an AIP diet.
You might think that you will never be able to eat any of your favorite dishes or that you will feel deprived during the holidays.
Don’t worry because we have your holidays covered with this delicious AIP Thanksgiving Stuffing recipe that gives you all of the flavors of Thanksgiving but is also completely AIP-friendly.
Plus, all of your friends and family will love it as well.
So, be sure to take extra to your holiday gathering because it will be gone in no time.
Recipe Modifications and Cooking Tips
My AIP Thanksgiving Stuffing Recipe is delicious as it is.
However, you might not have all of the ingredients available to you. Or you just might not care for every ingredient, and that’s okay.
Here are a few modifications that you can make, and the recipe will still be absolutely delicious.
And I’ve included a few cooking tips to make your holiday meal prepping as easy as possible.
- You can buy pre-cut cubed butternut squash and save a ton of time in the kitchen. But if you don’t want to spend the extra money, you can cube it ahead of time yourself. Simply peel and cube the butternut squash. Then, tightly wrap it in plastic wrap or seal it in a zippered plastic container and refrigerate it for up to 4 days.
- Acorn squash, delicata squash, or pumpkin can be used instead of butternut squash. Sweet potatoes can be used as well, but the dish will be naturally sweeter if those are used instead of squash. However, a combination of sweet potatoes and squash will reduce the sweetness. You can use a combination of different kinds of squash as well.
- Ground turkey or ground chicken can be used instead of ground pork. However, I don’t recommend using ground beef as the flavor could overwhelm the dish.
- Celery can be omitted from the recipe. But if you love the taste of celery, feel free to add one or two additional stalks!
- Shallots can be used instead of onions.
- Mild sweet onions or green onions (also known as scallions) can be used instead of leeks.
- Any type of firm apple can be used in the recipe, but I prefer the slightly tart flavor of Granny Smith and Honeycrisp apples. Fuji apples are great for a slightly more mild flavor.
- Unsweetened dried cherries are a great substitute for dried cranberries. Golden and black raisins can be substitutes as well, but they are noticeably sweeter than dried cranberries.
- You can use 2 teaspoons of dried sage and 1 teaspoon of dried thyme.
Other AIP Thanksgiving Side Dish Recipes
And if you want other delicious AIP-friendly Thanksgiving recipes, here are a few that I suggest.
AIP Cauliflower Mash is a delicious substitute for mashed potatoes that will give you all of the taste but none of the nightshades.
My AIP Honey Mint Roasted Carrots Recipe is another delicious side dish that everyone will love.
And if you cannot get enough of savory and sweet side dishes, then my AIP Roasted Sweet Potatoes and Leeks Recipe cannot be missed.
But if you want more green vegetables on your Thanksgiving table, be sure to make this AIP Easy Roasted Asparagus Recipe and AIP Garlic-Roasted Brussels Sprouts Recipe.
And if you love apples in your recipes, this AIP Apple Broccoli Sauté is perfect for you.
But if you want an easy side dish that includes all of your favorite vegetables, then you must make this AIP Vegetable Ratatouille recipe.
And if you are already looking forward to Christmas, here are 25 AIP Christmas Recipes That Will Make You Jolly.
All the flavors of Thanksgiving in an easy skillet stuffing. Ground pork combined with butternut squash, apple, leek and cranberries with thyme, sage, and cinnamon. Serve on the side of your other favorite AIP Thanksgiving dishes.
- 1 lb (450 g) ground pork
- 2 cups (250 g) butternut squash, cut into 1-inch (2.5 cm) cubes
- 1/2 medium onion (4 oz or 110 g), thinly sliced
- 1 leek (3 oz or 90 g), sliced
- 1 stalk celery (20 g), sliced
- 1 small apple (5 oz or 150 g), peeled and sliced
- 1/3 cup (45 g) unsweetened dried cranberries
- 2 Tablespoons (4 g) chopped fresh sage
- 1 Tablespoon (3 g) fresh thyme leaves
- 1 teaspoon (2 g) cinnamon powder
- Olive oil, for cooking
- Salt, to taste
- Preheat the oven to 400 F (200 C).
- Place the cubed butternut squash on a rimmed baking sheet and lightly drizzle with olive oil. Place in the oven and bake for 15 minutes until the butternut squash is slightly softened. Set aside until ready to use.
- Meanwhile, heat a drizzle of olive oil in a large oven-proof skillet over medium-high heat. Add the ground pork to the skillet and saute until lightly browned.
- Add the onion, leek, and celery to the skillet and saute for 3 minutes until the vegetables are softened.
- Add the apple, dried cranberries, fresh sage, fresh thyme, cinnamon and roasted squash to the skillet and saute about 2 minutes. Season with salt, to taste.
- Place the oven-proof skillet in the oven and bake for 20 minutes until the butternut squash is cooked through. (Alternatively, place the stuffing in a casserole dish and bake for 20 minutes.)
- Remove from the oven and let cool slightly before serving.
All nutritional data are estimated and based on per serving amounts.
Net Carbs per serving: 10 g
- Serving Size: 1/6th recipe
- Calories: 180
- Sugar: 9 g
- Fat: 7.6 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 16 g