Paleo Apple-Cranberry Holiday Stuffing
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 sweet potato, cut into 1" squares1 c. fresh cranberries, cut into halves3/4 c. bone broth4 slices pastured bacon (uncured)1/2 onion, chopped4 stalks celery, chopped4 cloves garlic, minced2 T. fresh rosemary, minced1 T. solid cooking fat (I used coconut oil)2 c. mushrooms, thinly sliced1 1/2 heads cauliflower, process in a food processor until it forms "rice" sized granules1 green apple, cut into 1" squares1/4 tsp. cinnamon1/2 tsp. sea salt
1.Preheat your oven to 350 degrees. Combine the sweet potatoes, cranberries, and bone broth in a large baking dish. Bake in the oven for 30 minutes, stirring once to ensure even cooking.
2.Meanwhile, cook the bacon slices in a skillet on medium heat, turning when needed, until they are crispy. When they are finished, remove and let cool, leaving the fat in the pan.
3.Add the onion and celery, and cook for 8 minutes, or until beginning to brown.
4.Add the garlic and rosemary, and cook for another couple of minutes. Remove the onion mixture from the pan into a small bowl and set aside.
5.Add the solid cooking fat and the mushrooms to the pan. Cook, stirring, for a couple of minutes until the mushrooms are browned.
6.Add the cauliflower "rice", and cook, stirring for five minutes. Set aside.
7.When the sweet potato mixture is finished cooking, remove from the oven and turn the heat up to 425 degrees. Add the cauliflower mixture, the onion mixture, the apple as well as the cinnamon and sea salt to the sweet potato mixture and stir to combine. Place back in the oven for another 10 minutes. Let cool for a few minutes, and serve warm.
Serving Size: Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user MISSSVJS.
2.Meanwhile, cook the bacon slices in a skillet on medium heat, turning when needed, until they are crispy. When they are finished, remove and let cool, leaving the fat in the pan.
3.Add the onion and celery, and cook for 8 minutes, or until beginning to brown.
4.Add the garlic and rosemary, and cook for another couple of minutes. Remove the onion mixture from the pan into a small bowl and set aside.
5.Add the solid cooking fat and the mushrooms to the pan. Cook, stirring, for a couple of minutes until the mushrooms are browned.
6.Add the cauliflower "rice", and cook, stirring for five minutes. Set aside.
7.When the sweet potato mixture is finished cooking, remove from the oven and turn the heat up to 425 degrees. Add the cauliflower mixture, the onion mixture, the apple as well as the cinnamon and sea salt to the sweet potato mixture and stir to combine. Place back in the oven for another 10 minutes. Let cool for a few minutes, and serve warm.
Serving Size: Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user MISSSVJS.
Nutritional Info Amount Per Serving
- Calories: 119.5
- Total Fat: 3.0 g
- Cholesterol: 7.0 mg
- Sodium: 122.1 mg
- Total Carbs: 17.8 g
- Dietary Fiber: 5.4 g
- Protein: 6.4 g
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