Here is a great stuffing alternative to cut out the bread that is typically incorporated into a classic recipe. The bread is replaced with butternut squash and yams, which are much healthier carbohydrates to consume. This recipe is packed with flavor, so you won’t even notice that the bread is gone. If you are looking for a vegan option, you can always leave out the ground pork. The recipe works just as well without.
1 1/2 lbs shiitake mushrooms
6 tbsp coconut oil
3 celery stalks (chopped)
1 tbsp oregano
2 garlic cloves (minced)
1/2 cup onion (chopped)
1 butternut squash (peeled and cubed)
2 yams (cubed)
1/2 cup apple cider
3 cups chicken broth
1/4 cup parsley (chopped)
1/2 lb of ground pork
2 bell peppers (diced)
1/2 cup pecans (chopped)
1. In a large deep skillet, sauté the pork in 2 tbsp of oil until cooked. Remove from skillet.
2. Sauté mushrooms in oil for about 3 minutes, until fragrant. Remove from skillet.
3. Add celery stalks, sage, shallots, garlic cloves, butternut squash, onion, peppers, pecans, yams to the skillet. Season with salt and pepper and add 4 tbsp oil,; cook 6 minutes.
4. Pour in 1/2 cup apple cider; cook 3 minutes, then add 3 cups chicken broth. Simmer another 5 minutes.
5. In a large bowl, mix chopped parsley and sautéed mushrooms.
6. Add the stuffing mixture from the skillet into the large bowl. Toss gently until well combined. Pour into 9 x 13 baking dish.
7. Cover and bake for 20-30 minutes at 350 degrees. Uncover and bake until golden brown, 8 more minutes.