Paleo Sweet Potato Cranberry Stuffing

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.

 

Ingredients:

• 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}

Directions:

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!