Paleo Stuffing

I made this for Thanksgiving, and it was a hit!

Paleo Thanksgiving Stuffing

Copied From: Paleomg

 

Ingredients

• 1lb ground pork sausage
• 5 pieces of bacon, diced
• 5 stalks of celery, diced
• 1 yellow sweet potato
• 1 yellow onion, diced
• 1 container of mushrooms, diced
• 2 apples, diced
• 2 tablespoons white wine vinegar
• 1 cup dried cranberries
• 1 cup pecans, chopped
• 2 eggs, beaten
• ⅓ cup chicken broth

Instructions

1. Preheat oven to 375 degrees. Cover a baking sheet with foil, throw diced sweet potatoes/yams on it, sprinkle with olive oil and salt and pepper. Bake for about 15-20 minutes or until sweet potatoes are tender, then set aside.
2. While those cook, pull out a large skillet, place it under medium-high heat and place chopped bacon in it to begin to cook down. When some of the fat has seeped out and bacon has begun to cook, add your chopped apples, celery, and onions.
3. When onions begin to become translucent, add ground pork and mushrooms and your white wine vinegar. Let that cook down until pork is almost completely cooked through. You will be placing it in the oven so you want it pretty close to done. (If you’re not sure how long that will be, use your eyes. Pink meat is not what we want here people.) Add salt and pepper, to taste.
4. Once the sausage is all done, add mixture to a bowl to cool. Now beat your eggs, add to your sausage mixture, and add your chicken broth, along with your sweet potatoes, pecans, and dried cranberries. Mix well.
5. You can now either use a 9×13 baking dish to place your stuffing in OR place on a foil-lined baking sheet. Either way will work.
6. Bake at 375 degrees for about 15-20 minutes or until everything is a bit browned.

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Here's a very similar version, in the crockpot! Perfect for when there is no more oven space during your holiday cooking. :) I made a batch of this last week and froze it in individual glass containers.

Click here -------> Rubies and Radishes 

Ingredients
3 Italian sausages, removed from casing (I use 2 hot Italian and 1 mild)
2 tablespoons grass-fed butter or ghee, melted
2 cups of mushrooms, sliced
½ yellow onion, diced
2 stalks celery, diced (about ¾ cup)
3 cloves of garlic, crushed
1 Granny Smith apple, peeled and diced
2 yams, peeled and chopped
6 fresh sage leaves, minced
½ cup pecans, chopped
¼ cup dried cranberries
¼ cup beef broth
3 sage leaves, chopped for garnish
Salt and pepper just before serving

1. Brown sausage in a heavy-bottomed pan over medium heat and transfer to the slow cooker.
2. Add the rest of dry ingredients to the slow cooker, pour the melted butter over it and mix with a wooden spoon. Generously salt and pepper.
3. Add the broth and cook on low for 4 to 5 hours.
4. Salt and pepper to taste, then serve

- See more at: http://www.rubiesandradishes.com/2014/11/18/my-entry-1/#sthash.hmdLONlf.dpuf

Paleo Slow Cooker Stuffing

Ingredients
3 Italian sausages, removed from casing (I use 2 hot Italian and 1 mild)
2 tablespoons grass-fed butter or ghee, melted
2 cups of mushrooms, sliced
½ yellow onion, diced
2 stalks celery, diced (about ¾ cup)
3 cloves of garlic, crushed
1 Granny Smith apple, peeled and diced
2 yams, peeled and chopped
6 fresh sage leaves, minced
½ cup pecans, chopped
¼ cup dried cranberries
¼ cup beef broth
3 sage leaves, chopped for garnish
Salt and pepper just before serving

1. Brown sausage in a heavy-bottomed pan over medium heat and transfer to the slow cooker.
2. Add the rest of dry ingredients to the slow cooker, pour the melted butter over it and mix with a wooden spoon. Generously salt and pepper.
3. Add the broth and cook on low for 4 to 5 hours.
4. Salt and pepper to taste, then serve.

- See more at: http://www.rubiesandradishes.com/2014/11/18/my-entry-1/#sthash.hmdLONlf.dpuf

Paleo Slow Cooker Stuffing

Ingredients
3 Italian sausages, removed from casing (I use 2 hot Italian and 1 mild)
2 tablespoons grass-fed butter or ghee, melted
2 cups of mushrooms, sliced
½ yellow onion, diced
2 stalks celery, diced (about ¾ cup)
3 cloves of garlic, crushed
1 Granny Smith apple, peeled and diced
2 yams, peeled and chopped
6 fresh sage leaves, minced
½ cup pecans, chopped
¼ cup dried cranberries
¼ cup beef broth
3 sage leaves, chopped for garnish
Salt and pepper just before serving

1. Brown sausage in a heavy-bottomed pan over medium heat and transfer to the slow cooker.
2. Add the rest of dry ingredients to the slow cooker, pour the melted butter over it and mix with a wooden spoon. Generously salt and pepper.
3. Add the broth and cook on low for 4 to 5 hours.
4. Salt and pepper to taste, then serve.

- See more at: http://www.rubiesandradishes.com/2014/11/18/my-entry-1/#sthash.hmdLONlf.dpuf