Rosemary Sage Pork Dressing

Last year, after erroneously coming to the conclusion that chestnuts are GAPS legal, I invented a pretty amazing grain-free stuffing. This year I decided to skip the starch and see what I could do in the same vein.

Rosemary Sage Pork Apple Dressing

Rosemary Sage Pork Apple Dressing

I decided to start with this recipe for Rosemary & Sage Bread from Brittany Angel’s Real Sustenance. I was skeptical about the flax meal being GAPS legal, but a bit of research turned up a yes from the official GAPS FAQ, for people who can tolerate fiber.

The recipe also called for double acting baking powder, and said it was ok to substitute baking soda. Baking powder often has corn in it, so it is not allowed on GAPS. Baking soda, however, is. Our family avoided baking soda strictly until just recently. The reason it is not recommended for all people on GAPS is because it has an alkaline pH and people who struggle with low stomach acid might not want to use it. However, low stomach acid does not seem to be a problem for us, and when acids are also added to a recipe, the two react. I don’t think a bit of baking soda combined with vinegar for the leavening effect would be an issue.

rosemary sage bread dough

rosemary sage bread dough

So anyway, I made my bread with extra virgin olive oil for the oil, coconut milk in place of the milk, baking soda in place of the baking powder, 1/3 cup of fresh minced herbs (sage, rosemary, and thyme) in place of the dried versions, and an extra half-teaspoon of apple cider vinegar, because I spilled! I also beat the heck out of my eggs rather than just waiting for a little frothiness.

I love this bread, except I can taste the baking soda a bit too much. Next time I’m going to cut it down to 1/2 tsp and see if that helps.

The batter was amazing, it was all I could do not to gobble it up before it went in the oven.

Rosemary Sage Pork Dressing

Ingredients

rosemary sage bread cubed

rosemary sage bread cubed

Rosemary & Sage Bread as prepared above

Pork Mixture

  • 1 lb ground pork (ours had liver ground in)
  • 6-8 large leaves fresh sage
  • 2-4 cloves garlic
  • 1 tsp salt
  • dusting of cayenne

pork ready for mixing

pork ready for mixing

Other Ingredients

  • 3-4 cups celery, chopped in 1/2 inch pieces
  • 2-3 large tart apples, peeled and chopped in 1/2-3/4 inch pieces
  • 1 medium onion, chopped in about 1/4 inch pieces
  • 2 eggs
  • 1 pint turkey stock
  • 2 Tbsp fat

Directions

sausage cooking

sausage cooking

  1. Dry out your rosemary and sage bread by cutting it into 3/4 inch cubes and baking at 300F for 45 minutes to an hour.
  2. Mince the sage and garlic finely, then combine with the pork, salt, and cayenne powder. Mix thoroughly.
  3. chopped celery, onion, and apples

    chopped celery, onion, and apples

  4. Fry your ground pork mixture over medium-high heat (don’t let it smoke), turning frequently. You want nicely browned pieces. I do this a day ahead and refrigerate.
  5. Peel your apples, then chop your celery, apples, and onions. You may do this ahead of time as well.
  6. Melt fat in a pan on medium.
  7. Add onion and celery.
  8. Add about 1/2 cup stock.
  9. Cook until onions are translucent and starting to caramelize.
  10. Ready for the stock & oven

    Ready for the stock & oven

  11. Combine bread cubes, cooked pork sausage, chopped apples, and cooked celery and onions, in a large bowl.
  12. Whisk together the eggs and remaining stock.
  13. Put the bread mixture in a baking dish and pour the stock/egg mixture over it evenly. I used a 9×9 dish and another smaller dish. When it cooked down a bit I combined both dishes into my 9×9 baking dish.
  14. Cover with foil and bake, checking every 20 minutes or so. Stir if it’s looking soupy on the bottom and dry on top.
  15. If you want a dryer, crispier dressing, uncover for part of the bake time, allowing it to dry out some.

This post is part of Monday Mania, Fat Tuesday, Slightly Indulgent Tuesday, Traditional Tuesday

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