Sweet Potato and Sausage Paleo Stuffing

Sweet Potato and Sausage Paleo Stuffing Recipe

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Alright, this is going to be the last in the line of Thanksgiving recipes, since you probably aren’t going to be prepping and planning past this one anyway. One of the most commonly requested dishes besides turkey is stuffing. Soggy bread mash. Definitely not paleo. I guess that means challenge accepted for a paleo stuffing recipe! I’ve tried a few other paleo stuffing recipes, but haven’t been impressed.

A lot of other paleo stuffing recipes have eggs to hold everything together, but that’s a little weird. We used sweet potatoes that sort of mash up just like the soggy bread usually does. Use fresh herbs if you can and this will be even more amazing. After making this paleo stuffing, I realized how much better (aka flavorful) it is than the traditional soggy bread mash! Read on and enjoy!

Pretty simple paleo stuffing and much better than the “real” thing anyway! No one needs to be eating weird soggy bread, paleo or not.

Here’s how to make it:

DESCRIPTION:
Preparation: 10m
Cook Time: 1h 30m
Serves: 8

INGREDIENTS

  • 1 medium apple
  • 8 sprigs thyme
  • 2 stalks rosemary
  • 8 leaves sage
  • 2 tablespoons poultry seasoning
  • 1 1/2 cups chicken bone broth
  • 3 tablespoons ghee or animal fat
  • 1/2 pound sausage
  • 3 stalks celery
  • 4 cloves garlic
  • 10 mushrooms
  • 1 large yellow onion
  • 2 medium sweet potatoes
  • salt and pepper to taste

INSTRUCTIONS

  1. Mince onions, garlic and celery rather fine. Dice apple and sweet potato into little cubes. PEEL the potatoes before you dice. Think size of your pinky, the nail part. Chop up the mushrooms but don’t add them yet.
  2. Add ghee and/or animal fat and cook up the veggies on medium heat in a pan. Cook down for about 10-15 minutes or until the veggies start browning/become translucent.
  3. In a separate pan, brown sausage. Keep as big or little chunks as you like.
  4. Combine sausage, veggie mix, herb mix, poultry seasoning, mushrooms and bone broth and cook down for a few minutes.
  5. Put in a glass baking dish and bake at 350 F for roughly an hour, stirring at about half way. The stuffing will be done when the potatoes mash up slightly when stirred. This will combine everything together like it usually is with the soggy bread version.