Thanksgiving Sausage and Giblet Herb Stuffing

Stuffing (or dressing) is my most favorite dish on the Thanksgiving day menu. Yes, even beating out the pie. My mom makes an amazingly delicious sausage and giblet stuffing every year, and it’s always well received. To me, it’s not Thanksgiving without this meaty and seasoned stuffing!

Paleo Sausage and Giblet Stuffing

On a phone call with my mom the other week, she wondered if I was going to make a Paleo Thanksgiving dinner. Most of the traditional Thanksgiving foods are naturally Paleo, or at least aren’t a far stretch. Turkey, roasted sweet potatoes, simple green beans, fresh cranberries. Even pies like my pumpkin chiffon pie, chocolate pecan pie, and French silk pie are great Paleofied desserts.

But the stuffing gave me uncertainty. I mean it was such a special recipe to me, how could I make the changes to grain free? It’s quite a tampering on my mom’s recipe. Well I did it! And my mom would be proud. :)

Paleo Sausage and Giblet Stuffing

I got super excited how well my Kefir Herb Muffins turned out, that I had to use them as breading for a stuffing. And they panned out really well!  The stuffing is just as wonderful as I remember it as a kid. And I do believe that the texture is even better with the muffins than dried regular bread.

I cannot express how happy I am to share this wonderful Paleo stuffing! It’s hearty and meaty, seasoned with traditional fall herbs, and tastes like Thanksgiving heaven!

Paleo Sausage and Giblet Stuffing

Sausage and Giblet Stuffing
 
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Grain Free Primal Paleo Sausage and Giblet Stuffing.
Author:
Recipe type: Stuffing
Cuisine: Thanksgiving
Serves: 12
Ingredients
  • 12 cups of Herb Muffins or breading (600g) (see recipe below)
  • 1 set of Neck and Giblets/Liver from the Turkey
  • 1 medium Sweet Yellow Onion, diced
  • 4 Garlic Cloves, minced
  • 1 lb of Pork Sausage
  • 3 Celery Stalks, diced
  • 3 Tablespoons of minced Fresh Sage
  • 2 Tablespoons of Fresh Thyme Leaves
  • 1 Tablespoon of Lemon Zest
  • 1 Tablespoon of Kosher Salt
  • ½ Tablespoon of Cracked Black Pepper
  • 3 Tablespoons of melted Butter/Ghee
  • ¼ cup to 1 cup of Broth (as needed)
Instructions
  1. Preheat oven to 350F.
  2. Crumble the breading into about 1" pieces.
  3. Boil the turkey pieces in water for about an hour. Save the broth for later.
  4. Remove the meat from the broth. Mince the organ pieces and separate the neck meat from the bone.
  5. Stir fry the onion and garlic until barely translucent.
  6. Crumble the sausage and gently add it to the breading.
  7. Add the vegetables, herbs, zest, and seasoning to the breading mixture and gently fold until combined.
  8. Combine the butter and ¼ cup of broth (use the broth from the boiling in the previous step). The bread should be soft enough to squeeze and feel moistened but not soaked. Add more broth if the bread is still dry.
  9. Spread the breading onto a 9x13 inch pan.
  10. Cover and bake at 350F for about 45-50 minutes until the temperature reaches 160F.
Notes
If your sausage has salt added, you may like to add the salt at the end of baking and adjust to taste.

 

 Sharon’s Notes

  •  The recipe is tuned for my muffins, which are quite buttery. I did’t let them dry out either. If the breading you use is cracker-dry, you will need to double the butter and broth.
  • After baking, if you find the stuffing too dry then melt some butter (about 1T butter to 1/2 cup of broth) and pour over the stuffing until desired moisture is achieved.
  • If you find the stuffing too moist, the bake uncovered for a few more minutes, or sprinkle a teaspoon or so of coconut flour to ‘soak up’ excess moisture.
  • I don’t stuff my turkey with stuffing. I prefer the “aromatic stuffing” method (stuffing the bird with herbs, oranges, lemon, cinnamon sticks, etc). If you do want to stuff your turkey, then omit the butter and broth, skip steps 8-10, and stuff the bird after step 7. :)
  • Check the ingredients of the sausage you use. I used plain, but some do have quite a bit of salt.

Kefir Buttermilk Herb Muffins 074EC_550x

Paleo 'Cornbread' Muffins for Stuffing
 
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Breading for Stuffing, Dairy Free and Primal Options.
Author:
Serves: 12
Ingredients
For Dairy Free Paleo Breading
  • ¾ cup of Coconut Flour (120g)
  • ¾ cup of Tapioca Flour (90g)
  • 1 teaspoon of Kosher Salt
  • 1 teaspoon of Baking Powder
  • ½ teaspoon of Baking Soda
  • ¾ cup of Coconut Oil, soft
  • 2 Tablespoons of Raw Honey
  • 4 Eggs
  • ½ cup of Full Fat Coconut Milk (room temperature)
  • ¼ cup of Apple Cider Vinegar
  • 1 teaspoon of Fresh Thyme Leaves
  • 1 teaspoon of chopped Fresh Sage Leaves
  • 1 teaspoon of Parsley
For Kefir Buttermilk Breading *Preferred*
  • ¾ cup of Coconut Flour (120g)
  • ¾ cup of Tapioca Flour (90g)
  • 1 teaspoon of Kosher Salt
  • 1 teaspoon of Baking Powder
  • ½ teaspoon of Baking Soda
  • ¾ cup of Grassfed Butter, softened
  • 2 Tablespoons of Raw Honey
  • 4 Eggs
  • ¾ cup of Kefir
  • 1 teaspoon of Fresh Thyme Leaves
  • 1 teaspoon of chopped Fresh Sage Leaves
  • 1 teaspoon of Parsley
Instructions
  1. Preheat oven to 350F and line a muffin tin with cupcake liners.
  2. Sift together the coconut flour, tapioca flour, salt, baking powder, and baking soda.
  3. Whip the butter (or coconut oil) and honey together on high speed for a few minutes in a mixing bowl.
  4. Add the eggs one at a time, whip until combined before adding the next egg.
  5. Add about a third of the dry ingredients to mixture and whip until combined.
  6. Add about a third kefir (or coconut milk + apple cider vinegar) and whip.
  7. Repeat the previous two steps until the dry ingredients and wet are combined.
  8. Add the herbs and whip for 30 seconds.
  9. Portion a scant ¼ cup of batter into the cupcake liners
  10. Bake at 350F for 25-28 minutes.
  11. Let cool before crumbling into breading for stuffing.

Comments

  1. says

    Sharon,

    This looks amazing. I might try and bring it to thanksgiving at my inlaws house. Nothing there is every paleo.

    thank you for creating this!

    best, jodie

  2. tiff says

    I made the muffins and stuffing (minus giblets) for my first FULLY paleo thanksgiving and it was absolutely to DIE for!!! Best stuffing I’ve ever had. My 2 and 4yr olds crushed it and my newly recruited to paleo beau said that it needs to be in regular meal planning rotation!! Of all the recipes out there ill never use another!! Thank you!!

  3. suz54 says

    this has been an austere year. we got no turkey but just pot roasted chicken seasoned with poultry seasoning. it ended up so juicy so i made gravy out the drippings. i cooked and chopped it giblets to make home made stove top dressing. it truly tasted like turkey dinner, especially with cranberry sauce and buttered beans on the side. we didn’t have pie for dessert. just store bought orange/calamansi muffin (P26.00) a huge piece. it was thanksgiving!

    for all these things and other blessings, my family and i are truly grateful!

  4. Sarah says

    I was just wondering what ratio of coconut milk and apple cider vinegar would be a good replacement for the kefir?

    Can’t wait to try this recipe!

    • Sharon says

      Hi Sarah, I provided a dairy free version for the muffins above (below the method pictures). The ratio is ½ cup of Full Fat Coconut Milk to ¼ cup of Apple Cider Vinegar. :)

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