Paleo Thanksgiving Stuffing
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Ingredients1lb ground pork sausage5 pieces of bacon, diced5 stalks of celery, diced2 sweet potato 1 yellow onion, diced1 container of mushrooms, diced3 apples, diced2 tablespoons white wine vinegar1 cup dried cranberries1 cup pecans, chopped2 eggs, beaten⅓ 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. 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. Place on a foil-lined baking sheet.
6. Bake at 375 degrees for about 15-20 minutes or until everything is a bit browned.
Serving Size: Makes 12 1-Cup Servings
Number of Servings: 12
Recipe submitted by SparkPeople user SIMPSONMAMA.
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. 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. Place on a foil-lined baking sheet.
6. Bake at 375 degrees for about 15-20 minutes or until everything is a bit browned.
Serving Size: Makes 12 1-Cup Servings
Number of Servings: 12
Recipe submitted by SparkPeople user SIMPSONMAMA.
Nutritional Info Amount Per Serving
- Calories: 304.1
- Total Fat: 17.5 g
- Cholesterol: 68.7 mg
- Sodium: 132.5 mg
- Total Carbs: 25.4 g
- Dietary Fiber: 4.4 g
- Protein: 13.7 g
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