Paleo diet recipe ideas

Sausage And Apple Dressing

1 pound (454 g) ground pork

2 teaspoons (10 ml) minced fresh sage leaves

1 teaspoon (5 ml) minced fresh thyme

¼ teaspoon finely minced fresh rosemary

¼ teaspoon cayenne pepper

¼ teaspoon crushed red pepper flakes

2 tablespoons (30 ml) oil or cooking fat of choice

3 cups (720 ml) diced celery

2 cups (480 ml) diced onion

1 pound (454 g) button or cremini mushrooms, cleaned and diced

3 Granny Smith apples, cored and diced

2 tablespoons (30 ml) poultry seasoning

Salt and freshly ground black pepper, to taste

2 large eggs

¼ cup turkey stock or drippings from turkey

1. Preheat the oven to 350°F (180°C).
2. In a large skillet, combine the pork, sage, thyme, rosemary, cayenne pepper and red pepper flakes. Brown the pork over medium heat, mixing well and breaking up the pork into small bits as it cooks. When the pork is cooked through, transfer it to an 11 x 13-inch baking dish and set aside.
3. In the skillet in which the pork was cooked, heat the oil over medium heat. Add the celery, onions, mushrooms and apples and cook until the onions are translucent and the celery and mushrooms have softened somewhat. Mix in the poultry seasoning, salt and pepper.
4. In a small bowl, whisk together the eggs and turkey stock. Set aside.
5. Stir the sautéed vegetables into the reserved pork in the baking dish and pour the egg/stock mixture over the top.
6. Bake, uncovered, for 15 to 20 minutes, or until the dressing is somewhat browned on top.

NOTE: In step 2, you’re basically making your own sausage. If you have an already prepared sausage that you like that isn’t full of additives, feel free to use that instead, thereby avoiding the need for the ground pork, sage, thyme, rosemary, cayenne pepper and red pepper flakes listed in the recipe.

NOTE: Don’t have poultry seasoning on hand? Most poultry seasonings are a blend of predominantly sage, thyme and marjoram, with lesser amounts of rosemary, celery seed and sometimes savory. If you have any of these dried herbs on hand, simply blend them up in a spice grinder to create your own poultry seasoning.

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Sausage and apple dressing is the paleo answer to classic Thanksgiving stuffing — all the herby, savory comfort with none of the bread. Ground pork is seasoned into homemade sausage with sage, thyme, and a whisper of cayenne, then baked with celery, mushrooms, and tart Granny Smith apples until the top turns golden. It's hearty enough to anchor a holiday table and simple enough for a Sunday roast.

Pro Tips

• You're essentially making your own sausage in step two — if you have a clean, additive-free pork sausage you love, use it and skip the individual herbs.
• Granny Smith apples hold their shape and keep the dressing from turning sweet and mushy; firmer tart varieties are the right call here.
• No poultry seasoning? Grind sage, thyme, and marjoram with a pinch of rosemary and celery seed in a spice grinder and you'll have a close homemade match.
• Bake uncovered so the top browns and crisps while the egg-and-stock mixture sets the interior like a savory bread pudding.
• This dressing reheats beautifully at 350°F for 15 minutes, and leftovers make a stellar breakfast alongside fried eggs.

Frequently Asked Questions

Can I make this dressing ahead of time?

Yes — assemble everything except the egg-and-stock mixture up to a day ahead, refrigerate, then pour the liquid over and bake. Add a few extra minutes of oven time since it will be cold.

Is this recipe egg-free?

The eggs bind the dressing so it slices cleanly rather than crumbling. If you must avoid eggs, expect a looser, crumblier texture — the flavor will still be spot on.

What can I use instead of turkey stock?

Chicken stock works perfectly, as do drippings from any roast bird. Even the liquid from rehydrating mushrooms would add a nice savory depth.

Does this freeze well?

It freezes exceptionally well. Cool it completely, wrap tightly, and freeze for up to two months; reheat covered at 350°F until warmed through, then uncover for a few minutes to re-crisp the top.

Recipe Card

Stav Kogan

Sausage And Apple Dressing

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Servings: 4 servings

Ingredients Method

Ingredients

  

1x2x3x?

• 1 lb ground pork
• 2 tsp minced fresh sage leaves
• 1 tsp minced fresh thyme
• ¼ tsp finely minced fresh rosemary
• ¼ tsp cayenne pepper
• ¼ tsp crushed red pepper flakes
• 2 tbsp oil or cooking fat of choice
• 3 cups diced celery
• 2 cups diced onion
• 1 lb button or cremini mushrooms, cleaned and diced
• 3 Granny Smith apples, cored and diced
• 2 tbsp poultry seasoning
• 2 large eggs
• ¼ cup turkey stock or drippings from turkey

Method

 

1. Preheat the oven to 350°F.
2. In a large skillet, combine the pork, sage, thyme, rosemary, cayenne pepper and red pepper flakes. Brown the pork over medium heat, mixing well and breaking up the pork into small bits as it cooks.
3. When the pork is cooked through, transfer it to an 11 x 13-inch baking dish and set aside.
4. In the skillet in which the pork was cooked, heat the oil over medium heat.
5. Add the celery, onions, mushrooms and apples and cook until the onions are translucent and the celery and mushrooms have softened somewhat.
6. Mix in the poultry seasoning, salt and pepper.
7. In a small bowl, whisk together the eggs and turkey stock.
8. Set aside.
9. Stir the sautéed vegetables into the reserved pork in the baking dish and pour the egg/stock mixture over the top.
10. Bake, uncovered, for 15 to 20 minutes, or until the dressing is somewhat browned on top.

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