With Thanksgiving just around the corner, you may be starting to think about your menu. Maintaining an AIP diet over the holidays can be a challenge, especially when so many of us look forward to meals and recipes that are steeped in tradition and comfort. I actually began my AIP journey the week of Thanksgiving three years ago. I was unbelievable sick and desperate and I happened to have my AIP “lightbulb” moment about two days before Thanksgiving. Bless my mother because I called her up and announced this with only a few days to prepare and she came through with flying colors for the Thanksgiving meal.
Fast forward to the present day and I am now a pro at navigating the holidays on this diet. I have AIP-ified many of my old favorite recipes and I genuinely lack for nothing. One recipe that I have experimented with each year is the stuffing recipe. Obviously, traditional bread based stuffing is out and a lot of paleo stuffing recipes use eggs and nuts to bind the ingredients together. It hasn’t really bothered me to have a crumblier version of stuffing over the past few years and just skip the binders all together but this year I thought I would do a practice run and try to recreate the texture. I used mashed sweet potatoes as a binder and tigernut flour to add that slight breaded feel. I feel like the result turned out well and it will be a great addition to the Thanksgiving table. I hope you enjoy it as well!
Apple, Sausage and Sage Stuffing (AIP/Paleo)
2 lbs Ground pork
3 Ribs of Celery, diced
2 Large Apples, diced
1 Medium Onion, diced
2 tsp Dried Sage
2 tsp Dried Thyme
1 tsp Dried Rosemary
1 Cup of Bone Broth
2 tsp Salt
4 Cloves of Garlic
1 Cup of Pureed White Sweet Potatoes
1 Cup of Tiger Nut Flour (Divided)
Preheat oven to 350 degrees. In a large cast iron dutch oven or sauce pan brown your ground pork over medium heat. When the meat is mostly browned and crumbled add in your celery, apples and onion and sauté until slightly softened. Add in your seasonings, bone broth and sweet potatoes and stir until well combined. Gently stir in half of your tiger nut flour. If you are not using a dutch oven transfer into a 6 qt baking dish. Sprinkle the remaining tiger nut flour on top. Bake for 45 minutes to an hour, or until golden brown on top and not too wet. Enjoy.
Can I substitute the tigernut flour with arrowroot or cassava?
If you can’t use tigernut I would recommend just leaving it out of the recipe. It really is just for texture purposes it isn’t vital to the recipe and other flours will get gummy and mess up the whole thing.
Is there a substitute we can use for the tigernut flour (I can’t find one with a search)? Would cassava or coconut flour work?
You can find tigernut flour online, the link in the recipe will take you to it on Amazon. If you can’t get your hands on some I would honestly just recommend leaving it out rather than substituting something else. It is really just for texture it isn’t vital to the recipe.
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