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With Canadian Thanksgiving just around the corner, I needed to come up with a stuffing recipe that would rival my mother’s. We loved my mother’s stuffing at Christmas and Thanksgiving so I was not looking forward to missing out on it this year. The one I’ve come up with here does taste a bit different from my mother’s but was a big hit when I tested it on my kids and husband. I hope you find yourself loving it too!

Here’s what you’ll need:

• 1 lb ground pork
• pitted dates
• yellow onion
• celery
• bone broth (beef or chicken broth is find)
• apple
• sliced tigernut
• dried parsley
• dried rosemary
• salt and pepper (Omit pepper for AIP)

To make mine, I used a cast iron skillet. You could use a large pot if you are doubling or tripling the recipe. Try to cut the dates and apple up small, but big enough that they’ll still be visible when added to the pork.

When you add the tigernut slices they will be crunchy at first. If you prefer to have a bit of crunch to your stuffing, add the tigernut slices in at the end of cooking or shortly before serving the stuffing, as I’ve done here and then mixed it in:

If you’d prefer the tigernut slices to soak up some of the broth, add them in and then allow it to simmer for a few minutes until softened, as I’ve done here:

Sweet and Savory Stuffing (AIP, Paleo)

Author: Elaine Drake, chpmom.com

Servings: 4 adults

Ingredients:

• 1lb ground pork
• 2 tbsp olive oil
• 1 yellow onion, finely diced
• 3 stalks celery, finely chopped
• 1/2 cup chopped pitted dates
• 1 apple, diced
• 1/2 cup sliced tigernut
• 1 tsp dried parsley
• 1/2 tsp dried rosemary
• 1 cup bone broth (beef or chicken is fine)
• sea salt to taste
• pepper to taste (Omit for AIP)

Instructions:

Heat olive oil in skillet. Add in onion and celery and cook until softening. Add in ground pork and cook until browned. Add dates, apple, bone broth, parsley, rosemary, and sea salt and pepper (omit for AIP). Cook, stirring until flavours are blended and apple and dates have softened. Add in sliced tigernut. Stir. If you prefer the tigernut slices crunchy, serve stuffing immediately. If you’d prefer the tigernut softened, cook for a few minutes longer until the slices have absorbed some of the bone broth and softened. Serve hot or keep in refrigerator for up to three days.