Ingredients:

Diced celery (~2 c)
Diced onion (~1/2 large)
~3 Diced button or baby bella mushrooms
~3-4 T Butter
Chopped pecans or walnuts
Ground pork or sausage
Herbs (Sage, thyme)
Pork Panko (or ground pork rinds)
Coconut or almond flour
eggs

All quantities and ingredients can be adjusted to personal tastes.

In pan, cook down on medium heat until soft:
Diced celery (2 c)
Diced onion (1/2 large)
3 Diced button or baby bella mushrooms
3-4 T Butter

Add raw or cooked ground pork (2 lbs) or sage sausage, continue to cook. Do not drain fat.

Add generous herbs and seasonings as desired (Sage, thyme, salt, pepper) Add a handful of chopped nuts (pecans and or walnuts) as desired for texture. Continue to cook to incorporate flavors. Mixture should be somewhat wet at this point. You could add more fat or maybe broth if you need more moisture.

Fold in about a cup of Pork breadcrumbs and generous sprinkling of coconut flour (could use almond too, but coconut flour absorbs moisture.) Cook until heated and there is a mixture of textures (mushy-bread texture from the pork breadcrumbs, cooked veggies, crunchy nuts, etc.) Should not be too much liquid left. It could be eaten at this point like Stovetop stuffing.

Let cool. Mix in a couple of eggs and put into baking pan. Refrigerate over night (optional). Bake at 350 until hot and cooked through (30-45 min?)