This recipe is based on my Grandma Sasaki’s fantastic stuffing, a Sasaki classic, of which I posted a variation to the blog last year (and added in wild rice, a Canadian touch). And yes, on a side note, both my Grandma’s are (were) fabulous in the kitchen.
Unfortunately, that recipe contained breadcrumbs made with wheat flour; we don’t eat wheat at all anymore. The purpose of the breadcrumbs is to absorb juices from the pork sausage meat and vegetables, and, as I’ve learned during the testing process, to bind the stuffing together. The recipe also contains dried cranberries, which contain sugar and, like any other dried fruit, do a number on your blood glucose levels; dried fruit should rarely be eaten – and in small quantities – for this reason. You can still make last year’s recipe containing wild rice because wild rice is a grass, not a grain, and because rice is accepted in some primal eating circles.
OR you could make a new version! A totally primal, primal through and through recipe. In discussion with my mom, our solution to absorbing the juices, but not changing the flavour, was to add aubergine (or eggplant). This highly absorbent, neutral tasting vegetable did the trick.
I tested this recipe by making two batches: one with apple, one without. The apple does add a subtle sweet surprise to the stuffing, which I really liked. Pat preferred without. If you do choose to add apple, it will take longer to cook in the frying pan. This stuffing can be made ahead of time.
We will be having a slow-cooked turkey breast with this stuffing on the side. The smallest whole turkey I could get was 3kg, which is far too much for four adults, even if we’re all primal meat eaters. If you’re roasting an entire bird, let the stuffing chill completely before filling the cavity of the bird with it. Roast your bird according to your usual instructions.
Primal Pork Stuffing
1 lb gluten-free pork sausage meat
½ an aubergine (eggplant), peeled and cubed
2 sticks celery, diced
1 medium onion, diced
1/3 cup walnuts
4 medium mushrooms, diced
1 medium semi-sweet apple, peeled and cubed*
1. Preheat your oven to 300’F/150’C. When your oven is ready, roast your walnuts for 10-15 minutes, or until golden and you can smell them roasting.
2. Heat a cast iron frying pan or pot to medium low. When hot, fry the sausage meat. No, you don’t need a fat to help this process.
3. As the sausage meat starts to cook, add the celery, onion and mushroom. Fry until the onion becomes translucent.
4. Add the aubergine (and apple if you choose). If doing just aubergine, fry for another 10-15 minutes, until the aubergine softens.
5. If adding the apple, your mixture will become a bit stodgy and glisten. Leave it to cook for longer (15-20 minutes), stirring periodically until the shine disappears.
6. Preheat your oven to 350’F/175’C. Transfer your stuffing mixture to an ovenproof dish, flattening it out. Cook for a further 15-20 minutes in the oven, until there is a darker brown crust on top.
This dish is paleo if you eat nightshades (aubergine is a nightshade). It’s primal, and without the apple, fits the keto bill as well. It is also gluten-free and dairy-free.
This will be my last post before Christmas, so:
Have a very Merry Caveman Christmas, whatever you do, wherever you are!
Enjoy the day, enjoy the company, and most importantly, enjoy the food!!!!
What’s your favourite dish for Christmas?
What are you making for your Christmas meal?
What are you doing for Christmas?