I am just a little excited, because this is my very first Paleo inspired recipe. I started the Paleo lifestyle, almost a month ago. It was a little challenging at first, but there is actually a huge community of people, just like myself out there.

I bought Practical Paleo and Everyday Paleo Family Cookbook, to help me prep for meals. I even switched my eMeals over to the Paleo plan, which came at the perfect time.

With the holidays approaching quickly, I have been searching for recipes I can use to make our Thanksgiving and Christmas dinners. After reading over about 4-5 different stuffing recipes that were Paleo friendly, I put together this recipe. It’s a mixture of meat and veggies, and even fruit and nuts. All over deliciousness in every bite.

You start by cooking the ground pork and spices.

Next, cook the veggies and more spices until soft.

Then you want to cook the apples and nuts. (I forgot the mushrooms with the veggies, so that is in there too)

Combine everything into a baking pan. I used an Eco-Foil holiday pan.

I really love to use these, especially around the holidays, because after a long day of cooking the last thing I want to think about after stuffing my belly full of delicious food is cleaning up. With these, you can either store your leftovers in them and recycle them when you’re done, or send your family and friends home with leftovers. They’re also great for taking dishes with you to parties, since they come with lids (and some with handles too).

Once everything is tossed into the pan, you’ll want to cover it with the egg and chicken stock mixture. Bake, and enjoy for Thanksgiving or any time of the year!!


  • 1 pound ground pork
  • 4 stalks celery, diced
  • 1 small onion, diced
  • 1 red pepper, diced
  • 1 cup mushrooms, sliced
  • 2 small granny smith apples, diced
  • 1 cup pecans, chopped
  • ? teaspoon chili powder
  • ? teaspoon red pepper flakes
  • 4 cloves garlic, minced
  • 1 tablespoon poultry seasoning
  • salt and pepper to taste
  • 1 tablespoon coconut oil
  • 2 eggs, beaten
  • ? cup chick broth


  1. Preheat oven to 350 degrees.
  2. Cook ground pork with chili powder and red pepper flakes thoroughly. Toss into a 13 x 9 baking pan.
  3. In the same pan you cooked the ground pork, cook the celery, onion, red pepper, and mushrooms, along with the poultry seasoning, and salt & pepper. Cook until the veggies are soft, then toss into the same baking 13×9 pan.
  4. Next, add a tablespoon of coconut oil to the stove top pan and cook the diced apples and pecans, until the they are soft, about 5-6 minutes. Toss into the baking pan along with the meat and veggies.
  5. Mix everything together and spread out into the pan evenly.
  6. In a separate bowl, whisk together the eggs and chicken stock. Pour mixture on top of stuffing mix.
  7. Bake covered for about 30 minutes, uncovering the pan the last 10 minutes of cooking.

Nutrition Information

Serving size: 6-8 people

Check back next week and I will have a fun giveaway from Handi-foil, you won’t want to miss!