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.
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.
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!
Get ready to serve up a stuffing that’s as wholesome as it is delicious!
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.
No matter how you serve it, this stuffing is guaranteed to be the star of the meal—even as a leftover!
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.
If kabocha squash isn’t available, butternut squash or acorn squash work just as well. They offer a similar sweetness and creamy texture.
Simply swap the ghee or butter for coconut oil or avocado oil to make this recipe dairy-free.
Reheat leftovers in a 350°F oven for about 10-15 minutes, or microwave individual portions until warm.
Absolutely! Mushrooms, celery, or spinach would complement the flavors nicely while adding even more nutrients.
This stuffing is more than just delicious—it’s packed with nutrients to support a healthy lifestyle:
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! 🥚✨
A Animal-Based Thanksgiving Stuffing with pork, bacon, kabocha squash, and apples. Perfect for Thanksgiving or any fall feast!
Servings 6
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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!
Hi, I'm Kristy Cook, A passionate food enthusiast and recipe creator. I love crafting delicious, healthy meals that are both nutritious and easy to prepare. My goal is to inspire you to embrace wholesome cooking in your everyday life, making it simple and enjoyable.
