3 Simple Recipes Using our AIP Pork Stuffing

Have you tried our brand new AIP Pork Stuffing? It’s a complete twist on traditional stuffing – in the place of bread we use pork!  This savory, slightly sweet dish that our chef created for Thanksgiving was so popular we decided to offer it separately. We put together some great ideas for quick and easy appetizers, lunch for work or quick dinners at home. What would you make with it? Let us know what you come up with!


Pork Stuffing Lettuce Wraps

All you need is;

1 container POTG Pork Stuffing
1 head of butter lettuce
and for the Honey Mustard just
1/2 cup honey
1/2 cup dijon
2 tablespoons of Apple Cider Vinegar

Mix the honey, mustard, and vinegar together in a bowl and set aside. Heat the pork stuffing according to package directions.
Separate the lettuce into leaves, wash well and dry. To serve, spoon some of the pork stuffing into the center of each leaf, drizzle with the honey mustard, roll up and eat.

This is such an amazingly simple use of our Pork Stuffing. I have to admit we gobbled them up here in the office. A great and tasty quick appetizer, lunch or dinner.

TIP: Make up a batch of the Honey Mustard and store in the refrigerator to use in other dishes, it’s that good!



Pork Stuffing Mushroom Caps

1 container POTG Pork Stuffing
1 lb. large button mushrooms
1 T. minced garlic
1 t. sea salt
ΒΌ cup olive oil

Heat olive oil in a saucepan, add garlic, turn off. Remove stems from mushroom caps and lay caps top side down on a baking sheet.  Drizzle with the garlic olive oil and sprinkle with salt.  Roast in a 375 oven for 12 minutes.  Remove and drain off any excess juice.  Spoon some of the pork stuffing into each cap and pack it down with your hand.  Right before serving, reheat the stuffed mushroom caps in a 350 oven for 10-12 minutes until warmed through.

Friends coming over and don’t know what to serve? Well, if you have some POTG Pork Stuffing in the freezer you can whip up a batch of Pork Stuffing Filled Mushroom Caps! Impress your guests and show them how versatile an AIP diet can be.



Pork Stuffing Filled Acorn Squash

For this dish you will need;

1 container POTG Pork Stuffing
2 whole acorn squash
2 teaspoons olive oil
Preheat oven to 375.

Split the squash in half and remove seeds with a spoon. Leave skin intact.  Oil a baking sheet and lay the squash cut side down and bake in the 375 oven for 30 minutes or until tender and a knife pierces the skin easily.  Remove and flip the squash over to expose the bowl.  Fill each squash bowl with the pork stuffing and reheat in a 350 oven for 12-15 minutes until completely warmed through.

This is a delicious dish. I took one home after we made them and reheated it for dinner. A little drizzle of the Honey Mustard on top when serving would be a great addition! Pork Stuffing Filled Acorn Squash is be a great meal to pack for lunch at work.


Click the links below to purchase products from the recipe:

Braggs Apple Cider

Braggs Organic Olive Oil