Recipes > Lunch/Dinner Recipes > LIndsay's Paleo Sort of Stuffing
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Lindsay's Paleo Sort-Of Stuffing
4 small sweet potatoes
1 medium yellow onion, diced
4 stalk celery, diced
16 oz. country-style pork breakfast sausage
1 large Granny Smith apple
3 T. fresh sage
1/3 cup golden raisins
2 eggs, beaten
1/2 cup chicken broth
1/2 cup pecans, toasted and chopped roughly
salt
pepper
olive oil
butter
Preheat oven to 400ºF. Peel the sweet potatoes and cube them (about 3/4 in.). Toss with olive oil and a teaspoon of salt, spread onto a baking sheet and roast until soft but not squishy, about 20 mins. When done, place in a large mixing bowl to cool.
While potatoes are roasting, sauté onions and celery in butter in a large fry pan until semi-soft but not browned. Add to the mixing bowl with the sweet potatoes. In the same pan, crumble and fry the sausage until browned. Add to the vegetables in the mixing bowl. Grind some pepper, add some salt, or not.
Peel and chop apple into more or less 3/4 in. cubes and add to veggie-sausage mixture. Chop about 3 T. of fresh sage and add to the mixture, along with 1/3 cup of golden raisins. Add the eggs, stir until throughly mixed, and pour the mixture into a greased 9-by-13-inch baking dish. Pour 1/2 cup of chicken broth over the mixture and cover with foil. Bake for 30 minutes. Remove foil and bake until browned, about 20 minutes more. Before serving, sprinkle chopped toasted pecans over top.
Preheat oven to 400ºF. Peel the sweet potatoes and cube them (about 3/4 in.). Toss with olive oil and a teaspoon of salt, spread onto a baking sheet and roast until soft but not squishy, about 20 mins. When done, place in a large mixing bowl to cool.
While potatoes are roasting, sauté onions and celery in butter in a large fry pan until semi-soft but not browned. Add to the mixing bowl with the sweet potatoes. In the same pan, crumble and fry the sausage until browned. Add to the vegetables in the mixing bowl. Grind some pepper, add some salt, or not.
Peel and chop apple into more or less 3/4 in. cubes and add to veggie-sausage mixture. Chop about 3 T. of fresh sage and add to the mixture, along with 1/3 cup of golden raisins. Add the eggs, stir until throughly mixed, and pour the mixture into a greased 9-by-13-inch baking dish. Pour 1/2 cup of chicken broth over the mixture and cover with foil. Bake for 30 minutes. Remove foil and bake until browned, about 20 minutes more. Before serving, sprinkle chopped toasted pecans over top.
