This Paleo Sweet Potato Cranberry Stuffing combines sweet potatoes, Italian sausage, garlic butter, onions, celery, and cranberries to brighten each bite.
Prep Time:10 minutes
Cook Time:105 minutes
Total Time:1 hour 55 minutes
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)
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.
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.
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.
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.
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.