Paleo Pork Stuffing
1 pound ground pork
3 Tbl chopped fresh herbs (a mix of sage, thyme and rosemary)
2 tablespoons coconut or olive oil
2 cups celery, chopped
2 cups onion, chopped
3 granny smith apples, cored and chopped
1 pound mushrooms, chopped
Salt and pepper to taste
1/4 cup chicken stock (preferably homemade)
In a large cast iron (or other heat proof) skillet, brown pork along with 1 tablespoon of the herbs. Season with salt and pepper, remove to bowl when cooked through.
In the same skillet, heat oil over medium heat. Add celery, onion, apples and mushrooms, and cook until onions are translucent and celery, apples and mushrooms are softened. Stir in remaining herbs, season with salt and pepper. Remove from the heat, add pork, stir to combine, and let cool.
Meanwhile whisk together the eggs and turkey stock in a small bowl. When pan is mostly cooled, pour the egg/stock mixture over the stuffing.
Bake in 350 degree preheated oven, covered tightly in foil, for 30 minutes, uncovering for last 10 minutes to brown the top.
Yields about 6 cups cooked stuffing