Paleo Stuffing with Sausage, Sweet Potato and Apple
Italian sausage, sweet potatoes, apples, nuts, dried fruit and herbs create a flavor-packed side dish for Thanksgiving or even a great dinner! Plus this healthy stuffing recipe happens to be Paleo, Whole30, gluten-free, grain-free and dairy-free.
Servings: 6 people
Calories: 402kcal
Ingredients
- ½ cup pecans
- 1 tablespoon avocado oil or olive oil
- ¾ pound Italian sausage (casings removed, if still in links)
- 1 medium yellow onion
- 1 celery stick
- 1 pound sweet potatoes (about 2 medium)
- 1½ teaspoons fine sea salt
- 1 medium apple, preferably Granny Smith
- ⅓ cup dried cherries or cranberries
- 3 tablespoons apple cider vinegar
- ¾ cup chicken broth
- 1 egg
- 2 tablespoons minced fresh rosemary
- 2 tablespoons minced fresh sage
- ¾ teaspoon ground black pepper
Instructions
- Heat the oven to 400°.
- Add the pecans to a cold, dry, large skillet or Dutch oven. Turn the heat on medium and cook, stirring occasionally, until the pecans are darker in spots and smell nutty, about 8-10 minutes. Remove to a cutting board and wipe out the skillet. Roughly chop the nuts and add to a large mixing bowl.
- In the clean skillet, heat the oil over medium heat. Add the Italian sausage and cook, stirring occasionally and breaking it down into little chunks, until no longer pink, about 5-8 minutes. Use a slotted spoon to scoop the sausage into the bowl with the nuts, leaving the fat in the pan.
- While the sausage is cooking, peel and dice the onion and sweet potatoes and dice the celery. After the sausage is removed, add the veggies to the pan along with the salt and saute, stirring occasionally, until the veggies begin to soften, about 8-10 minutes.
- While the veggies are cooking, core and dice the apple (no need to peel). Once the veggies have begun to soften, add the apple, dried cherries and apple cider vinegar. Saute, stirring occasionally, until the apple begins to soften and the liquid is absorbed, about 5 minutes. Scrape into the bowl with the sausage.
- In a small bowl or measuring glass, whisk the chicken broth and egg together. Add to the sausage and veggies along with the minced herbs and black pepper. Toss everything together until well combined and the liquid is somewhat absorbed.
- Pour the mixture into an ungreased 8x8" / 2-quart baking dish and gently pat down so the top is evenly flat. Bake for 40-45 minutes, until baked through and the top has browned. Let rest for 10 minutes, then dig in!
Notes
Substitutions and variations
- You can use mild or spicy Italian sausage.
- You can use turkey Italian sausage if it's not too lean. Turkey and chicken sausage tends to be leaner than pork sausage. If they're too lean your stuffing will be too dry.
- Other good apples to use are Jonagold, Honeycrisp or Braeburn.
- You can use dried cranberries instead of dried cherries. Again, if Paleo/Whole30, use dried cranberries that are sweetened with juice, not sugar.
- You can also use chopped, pitted dates instead of dried cherries.
- You can use walnuts instead of pecans.
- You can use white wine vinegar instead of apple cider vinegar.
- You can use dried herbs instead of fresh. Just use 2 teaspoons each of dried rosemary and dried sage.
Nutrition
Calories: 402kcal | Carbohydrates: 28g | Protein: 12g | Fat: 27g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 0.003g | Cholesterol: 71mg | Sodium: 1160mg | Potassium: 530mg | Fiber: 5g | Sugar: 11g | Vitamin A: 11050IU | Vitamin C: 6mg | Calcium: 74mg | Iron: 2mg