Paleo Sweet Potato Cranberry Stuffing

Serves 12     adjust servings

Ingredients

  • 6 pound sweet potatoes, cut into 1/2 inch cubes
  • 8 ounces {2 sticks} grass-fed butter or extra virgin coconut oil
  • 1 teaspoon kosher salt
  • 2 pound mild Italian sausage
  • 5 cloves garlic, peeled and smashed
  • 1 large onion, diced
  • 1 head of celery, diced
  • 1 tablespoon Italian seasoning
  • 12 ounces fresh cranberries
  • curly parsley for garnish {optional}

Instructions

  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 ounces} 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 teaspoon 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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