Monday, December 29, 2014

Posted by Unknown 10:02 AM No comments

Paleo Sweet Potato Cranberry Stuffing

yield: 12
total time: ~2 HOURS
I made this Stuffing for our grain free Thanksgiving last year and loved it. 
I will often make up a batch and use it as a casarole for my breaksfast.
I will just add and egg and half and avocado.


  • 6 lb. sweet potatoes, cut into ½“ cubes
  • 8 oz. {2 sticks} grass-fed butter or extra virgin coconut oil
  • 1 tsp kosher salt
  • 2 lb. mild Italian sausage
  • 5 cloves garlic, peeled and smashed
  • 1 large onion, diced
  • 1 head of celery, diced
  • 1 Tbl Italian seasoning
  • 12 oz. fresh cranberries
  • curly parsley for garnish {optional}


  1. Preheat oven to 350 F and line baking sheets with parchment paper. Melt half the butter and pour over the cubed sweet potatoes. Lay the sweet potato cubes on the baking sheets in a single layer. Dust with half the kosher salt. Bake at 350 F for 30 minutes, stir, then bake for an additional 25 minutes. Add or subtract baking time in order to get slightly crisped, but not burnt sweet potato croutons.
  2. In a large frying pan, break up and brown the Italian sausage. When it’s brown and crispy, drain in a colander and then set aside.
  3. Add the other half of the butter {4 oz.} to a large sauce pan over low/medium heat. Add the cloves of garlic and let it simmer and infuse for about 5 minutes. When the garlic starts to brown, remove and discard. Add the diced onions and stir. Add the diced celery, ½ tsp of the kosher salt, and the Italian seasoning. Stir and let simmer for about 5 minutes, or until the onions are translucent.
  4. Pour the finished sweet potato croutons, Italian sausage, and cooked onion, celery, and garlic mixture into a large mixing bowl. Add the raw cranberries and fold until evenly combined.
  5. Pour the mixture into a large baking dish, cover with aluminum foil, and bake at 350 F for 20 minutes. Remove the foil then bake for an additional 10 minutes uncovered.
  6. Remove from oven, serve, and enjoy!


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