The Easiest Holiday Stuffing Skillet
Craving those warm, savory flavors of holiday stuffing but don’t have time for all the work? You’ve come to the right place! This one-pan wonder delivers all the cozy, herb-infused goodness of a classic stuffing, transformed into a simple, satisfying skillet meal. It’s hearty, packed with veggies, and has the most incredible texture from the sausage and pistachios. My husband Kevin and I call this our favorite ‘shovel food’—it’s so good, you just can’t help but dive right in. Perfect for a busy weeknight when you need comfort in a hurry!
Ingredients
• ¼ cup / 55 g coconut oil, or ¼ cup / 60 ml avocado oil
• 2 (7 oz / 198 g) packages precooked breakfast sausage, roughly chopped
• 2 medium carrots, diced
• 1 small rutabaga, peeled and diced
• 1 small white onion, diced
• 1 leek, white part only, thinly sliced
• 1 clove garlic, minced
• ½ cup / 120 ml chicken bone broth
• ½ teaspoon finely ground sea salt
• ¼ teaspoon ground black pepper
• ¼ cup / 17 g fresh parsley leaves, finely chopped
• 2 teaspoons fresh thyme leaves
• 6 fresh savory or sage leaves, finely chopped
• ¾ cup / 110 g shelled raw or roasted pistachios
Instructions
1. Heat the oil in a large frying pan over medium heat. Add the sausage, carrots, rutabaga, onion, leek, garlic, broth, salt, and pepper. Stir well, cover the pan, and cook for 15 minutes, or until the carrots and rutabaga are fork-tender.2. Remove the lid and stir in the fresh parsley, thyme, and savory (or sage). Continue to cook, uncovered, for another 10 minutes, allowing the flavors to meld and become wonderfully fragrant.3. Stir in the pistachios, divide the skillet among 4 plates, and serve immediately. Enjoy!
Nutritional Information
• Serves: 4
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Calories: 681
• Total Fat: 57.9 g
• Saturated Fat: 24.7 g
• Net Carbs: 16 g
• Protein: 22 gPer serving, made with coconut oil.
Pro Tips
• Tips & Variations
• **Speed It Up:** Use a pressure cooker! Combine the sausage, veggies, broth, and seasonings and cook on high pressure for 10 minutes. After a natural release, use the sauté function to cook with the herbs for the final 10 minutes.
• **Meal Prep Pro:** This dish is perfect for make-ahead meals. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave for 2-3 minutes for a quick lunch or dinner.
• **Easy Dietary Swaps:** For a nut-free version, use ½ cup (75 g) of hulled sunflower seeds instead of pistachios. To make it AIP-friendly, simply omit the black pepper and pistachios.
• **Veggie Boost:** Feel free to add other hearty vegetables like diced celery, parsnips, or mushrooms along with the carrots and rutabaga for extra flavor and nutrients.
FAQ
Q: Can I make this stuffing ahead of time
A: Yes, this dish is perfect for meal prep. You can store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in the microwave for 2-3 minutes.
Q: Is this holiday stuffing skillet gluten-free
A: Absolutely. This recipe is naturally gluten-free and grain-free because it uses vegetables like rutabaga and carrots as the base instead of traditional bread.
Q: What can I substitute for pistachios for a nut-free version
A: For a nut-free option, the recipe suggests replacing the pistachios with ½ cup (75 g) of hulled sunflower seeds. To make the recipe AIP-friendly, you can omit the nuts entirely.
Q: How can I cook this recipe faster
A: To speed things up, you can use a pressure cooker. Combine the sausage, veggies, broth, and seasonings and cook on high pressure for 10 minutes. Then, use the sauté function to cook with the fresh herbs for the final 10 minutes.
