Animal-Based Thanksgiving Stuffing: Nutrient-Packed Thanksgiving Favorite

Thanksgiving is all about indulgence, but what if your stuffing could be satisfying and good for you?

Imagine savory ground pork, smoky bacon, caramelized apples, and creamy kabocha squash baked into a dish so flavorful it steals the show. The result is delicious Animal-Based Thanksgiving Stuffing.

This isn’t your average stuffing—it’s a grain-free, hearty, and nutrient-packed alternative that doesn’t compromise on taste.

Family-Favorite Recipe Full of Surprises

When I first made this, I wasn’t sure how my family would react. But my husband couldn’t stop raving about it, calling it “better than the original.”

Even my picky eater went back for seconds, loving the crispy bacon and sweet squash combo. That’s the beauty of this dish—it turns skeptics into superfans with its rich, comforting flavors.

Your Holiday Table’s Secret Weapon

Whether you’re hosting a Paleo feast or just looking to wow your guests, this stuffing is your answer.

Packed with holiday vibes and wholesome ingredients, it’s guaranteed to become a new family tradition. Ready to make magic happen?

Let’s get started!

Table of Contents

Look at the Recipe (Key Highlights)

• Bursting with Flavor: This stuffing combines savory ground pork, smoky bacon, and caramelized apples with the natural sweetness of kabocha squash. Every bite is packed with layers of flavor!
• Healthy and Grain-Free: Forget the bread—this recipe is perfect for those following a Paleo, Keto, or low-carb lifestyle, offering a nutrient-rich alternative to traditional stuffing.
• A Family Favorite: Even the pickiest eaters will love this dish! The crispy bacon and tender pork create a hearty, comforting texture that’s impossible to resist.
• Nutrient-Packed: Kabocha squash isn’t just delicious—it’s loaded with vitamins A and C. Plus, the apples and onions add fiber and natural sweetness without the need for added sugar.
• Perfect for Any Holiday Table: Whether it’s Thanksgiving, Christmas, or just a cozy fall dinner, this stuffing fits beautifully with any festive spread.

Get ready to serve up a stuffing that’s as wholesome as it is delicious!

Ingredients Needed

• Ground pork
• Sugar-free bacon
• Raw kabocha squash
• Yellow onion (optional, but recommended)
• Large apples
• Apple cider vinegar
• Eggs
• Bone broth (turkey or chicken recommended)
• Sea salt
• Ghee or butter

How to Make Our Animal-Based Thanksgiving Stuffing

Overview of Steps

Prepare the Kabocha Squash: Peel, dice, and sauté the squash until browned and tender.

Cook the Bacon: Chop and cook the bacon until crispy, then save the grease for later use.

Prepare the Pork Mixture: Sauté apples and onions in bacon grease, then cook the ground pork until browned.

Assemble the Stuffing: Mix all cooked ingredients with beaten eggs, apple cider vinegar, and bone broth. Combine thoroughly in a baking dish.

Bake: Bake at 375°F until golden brown on top.

Storage and Serving Suggestions

Storage Tips

• Refrigerate Leftovers: Store any leftover stuffing in an airtight container in the fridge. It will stay fresh for up to 4 days, making it perfect for next-day meals!
• Reheating Made Easy: Reheat in the oven at 350°F for 10-15 minutes to maintain that crisp topping and warm, moist interior. For smaller portions, the microwave works just fine—just cover the dish to keep it from drying out.
• Freezer-Friendly Option: Got extra? Freeze the stuffing in portions! It freezes beautifully and will last up to 3 months. Just thaw it overnight in the fridge and reheat before serving.

Serving Suggestions

• Perfect Pairings: This stuffing is a match made in heaven with roasted turkey, herbed chicken, or even a juicy pork roast. Add a side of creamy mashed sweet potatoes or a fresh green salad for a balanced meal.
• The Breakfast Hack: Turn leftovers into a hearty breakfast by reheating and topping with a fried or poached egg. It’s an easy way to repurpose holiday flavors into something new!
• Holiday Showstopper: Serve this stuffing as a centerpiece side dish at your Thanksgiving or Christmas table. Its rich, savory flavors will complement any holiday spread.

No matter how you serve it, this stuffing is guaranteed to be the star of the meal—even as a leftover!

Tips & FAQs

Can I make this stuffing ahead of time?

Yes! You can prepare the stuffing up to a day in advance. Assemble everything in the baking dish, cover tightly, and refrigerate. On the day of serving, bake as instructed.

Can I replace kabocha squash?

If kabocha squash isn’t available, butternut squash or acorn squash work just as well. They offer a similar sweetness and creamy texture.

How do I make this recipe dairy-free?

Simply swap the ghee or butter for coconut oil or avocado oil to make this recipe dairy-free.

What’s the best way to reheat leftovers?

Reheat leftovers in a 350°F oven for about 10-15 minutes, or microwave individual portions until warm.

Can I add more veggies to this dish?

Absolutely! Mushrooms, celery, or spinach would complement the flavors nicely while adding even more nutrients.

Health Benefits of Animal-Based Thanksgiving Stuffing

This stuffing is more than just delicious—it’s packed with nutrients to support a healthy lifestyle:

1. High-Quality Protein: Ground pork and bacon provide essential amino acids to fuel your body.
2. Rich in Vitamins and Minerals: Kabocha squash is a great source of vitamin A, while apples provide vitamin C and fiber.
3. Grain-Free and Gluten-Free: Perfect for those following a Paleo Thanksgiving stuffing plan or needing a gluten-free stuffing option.
4. Low-Carb and Keto-Friendly: The absence of bread makes this a fantastic low-carb Thanksgiving stuffing choice.

More Healthy Holiday Ideas

• Garlic Herb Roasted Turkey
• Creamy Cauliflower Mashed Potatoes
• Low-Carb Green Bean Casserole
• Pumpkin Spiced Chia Pudding

I’d love to hear how you make it your own! Leave a comment below and let me know how it turned out, or share a photo of your dish on social media and tag me.

Don’t forget to share this recipe with friends and family who are looking for the Animal-Based Thanksgiving Stuffing—they’ll thank you for it! 🥚✨

Print Recipe

Healthy

Animal-Based Thanksgiving Stuffing: Nutrient-Packed Thanksgiving Favorite

Author: Julie Recipes Cooking Method: Baking, Sauteing Cuisine: American Courses: Carnivore Breakfast, Carnivore Dinner, Carnivore Recipes, Low Carb, Quick & Easy Recipe Keys: Baking Kid-Friendly Quick Meals

Difficulty: Intermediate Prep Time 5 mins Cook Time 40 mins Rest Time 5 mins Total Time 50 mins

Cooking Temp: 375  °C Servings: 6 Estimated Cost: $ 23 Calories: 280

Best Season: Winter, Fall

Description

A Animal-Based Thanksgiving Stuffing with pork, bacon, kabocha squash, and apples. Perfect for Thanksgiving or any fall feast!

Ingredients

Scale

1/2x 1x 2x 3x

• 1 lb Ground pork (Adds a rich, savory flavor as the base protein.)

• 5 pieces Sugar-free bacon (Crispy and smoky, the perfect accent.)

• 2 cups Raw kabocha squash (A naturally sweet and starchy addition that balances the dish.)

• 1 Yellow onion (, optional but recommended. Adds depth to the flavor.)

• 2 large Large apples (Choose a sweet-tart variety like Honeycrisp or Granny Smith.)

• 2 tbsp Apple cider vinegar (Brightens up the dish with a touch of tanginess.)

• 2 Eggs (Helps bind the stuffing together.)

• ¹⁄₃ cup Bone broth (Turkey or chicken works best for moisture and flavor.)

• Sea salt: (To taste.)

• Ghee or butter: (For sautéing and roasting.)

Instructions

1. Prepare the Kabocha Squash

1. Peel the squash and remove seeds. Dice into ½-inch cubes.
2. Sauté in ghee over medium-high heat for 5-7 minutes until browned and crispy. Stir frequently to avoid burning. Set aside to cool.

2. Cook the Bacon

1. Slice bacon into thin strips and cook in the same pan over medium heat until crispy.
2. Save the bacon grease for the next step. Remove bacon and set aside.

3. Make the Pork Mixture

1. Chop apples into ½-inch cubes and finely dice the onion.
2. Sauté apples and onions in bacon grease over medium heat for 3-4 minutes until softened.
3. Add ground pork and cook thoroughly, breaking it apart as it browns.

4. Assemble the Stuffing

1. In a baking dish, combine the pork mixture, kabocha squash, bacon, apple cider vinegar, bone broth, and beaten eggs. Mix well.

5. Bake the Stuffing

1. Preheat the oven to 375°F (190°C).
2. Bake the stuffing for 25-30 minutes, until the top is golden brown.

6. Serve and Enjoy!

1. Allow the stuffing to cool for 10 minutes before serving.

Nutrition Facts

Servings 6

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Amount Per Serving

Calories 280kcal

% Daily Value *

Total Fat 18g28%

Total Carbohydrate 12g4%

Dietary Fiber 3g12%

Protein 19g38%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

I’ll never forget the first time I made this Animal-Based Thanksgiving Stuffing for my family. My husband, who’s a die-hard traditional stuffing fan, looked skeptical at first—but one bite in, he was hooked. “This might actually be better than the original,” he admitted with a grin (a big win for me!). My kids, on the other hand, had their sights set on the crispy bacon, but they ended up loving the sweet kabocha squash and apples too. Seeing them go back for seconds made my heart so happy. Now, this dish is a Thanksgiving must-have in our home!

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