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