Ingredients
Method
- Preheat oven to 400° F. Place the butternut squash cubes in a 9" x 13" baking dish. Coat with 2 tbsp of the melted ghee and season with a bit of sea salt. Bake at 400° F for 25-30 minutes. Use a fork or a potato masher to mash the squash when it is done baking.
- While the squash bakes, add the ground pork to a large cast iron skillet over medium heat. Stir occasionally, breaking up the pork as it browns. When the pork is almost browned, add in the dried sage, dried thyme, sea salt, black pepper, cayenne pepper, and fennel seed. Stir and saute for 5 more minutes. Remove the pork from the skillet with a slotted spoon and place in a medium bowl. Set aside.
- Add the remaining tbsp of ghee to the skillet. Add the celery, onion, and garlic. Saute for 7 minutes until the onion softens and turns translucent. Add the apple and saute for 7 minutes more.
- Add in the chicken broth, pecans, cranberries, pork, and mashed butternut squash and stir to combine. Spoon the stuffing mixture into the 9" x 13" glass baking dish and bake at 400° F for 15-20 minutes until stuffing is bubbling on the sides and hot throughout. Serve hot and enjoy!
Notes
It might be impossible to find Whole30 compliant dried cranberries. For this recipe, I made my own using my food dehydrator. I cut a small slit in each cranberry and dehydrated them for 48 hours on high. Once dried and shriveled, I added about 1/3 cup to a small bowl with a few tablespoons of date paste and stirred to combine. I let them sit for about a half hour before adding them to the stuffing mixture in the last step. I'm not a huge cranberry fan, so I might just leave them out altogether the next time I make this recipe. The choice is yours!