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1 Roast the sweet potatoes: Preheat oven to 425F and line a large baking sheet with parchment or a Silpat. Toss the sweet potato cubes with 1/2 tablespoon of your cooking fat (if it is ghee or duck fat, melt it first) and sprinkle with salt and pepper.
Spread them evenly on the baking sheet and roast for 20 minutes, stirring the potatoes halfway through the cooking time.
When done, they should be golden brown and easily pierced with a fork.
2 Brown the meat: While sweet potatoes are roasting, melt another tablespoon of your cooking fat in a large skillet over medium-high heat.
Brown the ground pork in 2 to 3 batches. Break up the pork as it cooks to make small crumbles. Cook until the meat is well-browned and no longer pink, 5 to 7 minutes per batch. Add additional cooking fat as needed if the pan becomes dry.
As each batch is finished, transfer it to a large bowl with a slotted spoon.
3 Sauté the vegetables: In the same skillet used for the pork, melt a small amount (1 to 2 teaspoons) of cooking fat. Add the diced onion, carrot, and celery to the hot skillet.
Season with salt and sauté for 5 to 7 minutes or until the onions begin to turn translucent. Transfer to the bowl with the pork.
4 Deglaze the pan: Place the empty pan back over high heat and add the port. Simmer the port for about a minute, scraping up any browned bits that have gotten stuck to the bottom of the pan. Pour the port over the vegetables and pork in the bowl.
5 Heat the oven to 350F. Grease a 9x13-inch or other 3-quart baking dish.
6 Combine the stuffing ingredients: Add the roasted sweet potatoes, sautéed veggies, pears, cranberries, and herbs to the bowl with the browned meat. Mix well. Taste and add more salt, pepper, or herbs, if needed.
At this point, the stuffing can be covered and refrigerated for 1 to 2 days before cooking.
When you're ready to bake the stuffing, add the eggs and mix thoroughly to combine. Transfer the stuffing to the greased baking dish and spread into an even layer.
7 Bake the stuffing for 20 minutes, uncovered.
8 Prepare the pecan crumble topping: While the stuffing cooks, pulse all ingredients in a food processor until the mixture is crumbly. Be careful not to over process or you’ll end up with garlicky nut butter!
9 Top the stuffing with the crumble: Remove the stuffing from the oven and scatter the pecan crumble evenly over the top. Bake for 20 more minutes, uncovered. The top should be toasted and smell very fragrant. (If you're not adding the pecan crumble, just bake the stuffing for 30 minutes total.)
10 Cool and serve: Let the stuffing cool briefly before serving.
Sweet Potato Stuffing with Sausage This delicious Paleo Sweet Potato Stuffing with Jones Dairy Farm All Natural Sausage, apples and cranberries has all the flavor of traditional Thanksgiving stuffing but is grain free, gluten free, dairy free and Whole30 compliant too! Toasty, roasted sweet potatoes and savory sausage form the base of this favorite holiday side dish. Thanksgiving is my favorite holiday. No surprise there, I know I’ve said it before! I have nothing but great memories of cooking and eating classic, comforting, delicious food and laughing for hours on end with my family. And sure, over the past several years our holiday table started looking a little bit different as many of my Paleo favorites started taking over. It’s surprisingly easy to make many of your Thanksgiving favorites so much healthier yet with ALL the traditional flavors you expect at the holiday table. My favorite side dish was always stuffing, which is why I’ve made many paleo versions – it’s tough to pick a favorite! Today we’re going with toasty roasted sweet potatoes as the base with all natural sausage (because I can’t get enough!) from Jones Dairy Farm to keep it delicious and healthy, too.
What You Need To Make Paleo Sweet Potato Stuffing
You don’t need anything fancy to make this stuffing! Here’s a list of what you’ll need to make it happen:
- Sweet potatoes
- Avocado oil, or olive oil
- Sea salt and black pepper
- Ghee or coconut oil
- Rosemary (fresh)
- Sage (fresh)
- Thyme leaves (fresh)
- Parsley (fresh)
- Dried cranberries, juice-sweetened for Whole30
How To Make Sweet Potato Stuffing
This recipe is truly easy to throw together – which is a lifesaver on Thanksgiving! You peel and chop the sweet potatoes, toss in oil and sea salt, and roast them in a single layer so they get nice and toasty.
While the potatoes roast, you cook the remaining ingredients on the stovetop. This won’t take any longer than the potatoes will take to roast. Once the potatoes are done, you toss everything together and bake it for about 15 minutes in a casserole dish to get everything nice and toasty.
This stuffing reheats very well in the oven too – so it’s no problem to make it ahead of time if you’re bringing it somewhere on Thanksgiving. Simply cover it with aluminum foil and reheat in a 400° F oven until heated through.
About Jones Dairy Farm No Sugar All Natural Pork Sausage Roll
Jones Dairy Farm is a great go-to resource when you’re looking for meats with honest, clean labels and delicious ingredients.
Made with just four ingredients, pork, water, salt and hand-blended spices, their all natural, Certified Paleo and Gluten-Free pork sausage roll has absolutely no preservatives, MSG, sugar, binders or fillers.
Bulk pork sausage is easy to use in all your favorite recipes (like this stuffing!). And because it’s all-natural, low carb and full fat, it’s a perfect addition to a Paleo or keto diet.
You can find Jones Dairy Farm No Sugar All Natural Pork Sausage Roll in the freezer section of your local grocery store. Use their product locator to find their products near you!
I hope you’re ready for a seriously delicious, healthy, and festive side dish to add to this year’s holiday table! Preheat your oven and grab your ingredients because it’s time to start – let’s go!
Sweet Potato Cranberry Pecan Stuffing
This Sweet Potato Cranberry Pecan Stuffing recipe is a little bit sweet, a little bit savory, and the perfect addition to your Thanksgiving or Christmas table! A whole new take on stuffing!
I partnered with Truvia to bring you this recipe, but as always all ideas and opinions are my own.
I had an interesting conversation with my kids last night. About the difference between being an adult and being a kid. I wasn't trying to burst their bubble. really. it just happened that way. I guess that's part of growing up, right?
The conversation we were having was about our upcoming weekends. weekends that are jam packed with plans. Of course, all the plans are fun ones, but we all know that before the fun comes lots of work. So the girls were talking about how excited they are. and even though I know I shouldn't have done it. I felt the need to remind them of of everything that needed to get done before I could feel as excited as they did. Bubble burst.
But you know what I found especially interesting? And promising? They got it. Instantly! And even though I don't necessarily want them to feel anything but excited. the truth is a little help would be nice. And the more they get it, the more likely they are to help. With things like cleaning up after themselves. Making their beds. And maybe, if I play my cards right, someday soon they'll be helping with things like making ALL the holiday food.
But until that day comes, you know what makes things easier? Having a plan. Knowing what I'm going to make is always half the battle! And I have the feeling I'm not the only one. So if you're anything like me, I'll make things easy.
Make this Sweet Potato Cranberry Pecan Stuffing!!
It's the perfect blend of savory and sweet, and I love that it's lightened up with sweet potatoes and Truvia Brown Sugar Blend. Because holiday meals are heavy. and getting ready for them can feel pretty heavy, too!
So do yourself a favor, and lighten things up this year. Ask for help, plan your menu early, and enjoy an extra helping of this Sweet Potato Cranberry Pecan Stuffing. You can thank me later!
50 Stuffing Recipes
Everyone knows that stuffing is the best part of Thanksgiving. Choose the perfect one (or two) for your feast.
How to make stuffing:
1. Cook vegetables, fruits, herbs and/or meat in butter, then add broth.
2. Toss with beaten eggs and cubed bread.
3. Transfer to a buttered baking dish and dot with butter or drippings. Bake, covered, at 375 degrees F, 30 minutes uncover and bake until golden, about 30 more minutes (or cook the cooled stuffing in the turkey).
Yield: Each recipe serves eight and is enough to fill a 12-14 pound turkey.
1. Classic Melt 1 stick butter in a large skillet over medium heat. Add 2 cups each diced onions and celery and 1 tablespoon each minced sage and thyme add salt and pepper and cook 5 minutes. Add 3 cups turkey or chicken broth and bring to a simmer. Beat 2 eggs with 1/4 cup chopped parsley in a large bowl add 16 cups cubed stale white bread, then pour in the vegetable-broth mixture and toss. Transfer to a buttered baking dish and dot with butter. Cover and bake 30 minutes at 375 degrees F uncover and bake until golden, 30 more minutes. (Or stuff in your turkey and bake.)
2. Apple-Herb Make Classic Stuffing (No. 1), cooking 2 chopped apples with the onions.
3. Cranberry-Apple Make Classic Stuffing (No. 1), cooking 2 chopped apples and 1 cup dried cranberries with the onions.
4. Cranberry-Nut Make Classic Stuffing (No. 1), cooking 2 chopped pears and 1 cup dried cranberries with the onions. Toss in 1 cup chopped toasted walnuts or pecans with the bread.
5. Apricot-Hazelnut Make Classic Stuffing (No. 1) with chopped leeks instead of onions. Toss in 1 1/2 cups diced dried apricots and 1 cup chopped toasted hazelnuts with the bread.
6. Caramelized Onion Make Classic Stuffing (No. 1), tossing in 2 cups caramelized onions and 3/4 cup grated Parmesan with the bread. Top with more Parmesan before baking.
7. Bourbon-Pecan Make Classic Stuffing (No. 1), adding 2 chopped pears, 1 cup chopped pecans and 1/2 cup bourbon to the cooked vegetables simmer 2 minutes before adding the broth.
8. Potato Bread Make Classic Stuffing (No. 1) with cubed potato bread instead of white bread.
9. Apple-Fennel Make Classic Stuffing (No. 1) with potato bread. Use diced fennel bulb instead of celery. Cook 1 cup each chopped apples and dried cranberries with the onions and fennel.
10. Oyster Make Classic Stuffing (No. 1) with potato bread. Add 1 tablespoon Old Bay instead of sage add 1/4 cup dry vermouth and 1/2 cup oyster juice with the broth. Toss in 1 pound shucked oysters with the bread.
11. Chestnut Make Classic Stuffing (No. 1), cooking 1 1/2 cups chopped chestnuts with the onions.
12. Giblet Simmer the turkey neck and giblets (except the liver) in 3 cups turkey or chicken broth until tender, 1 hour. Add the liver and cook 5 minutes. Strain and reserve the broth, then chop the giblets (including the liver) and the neck meat. Make Classic Stuffing (No. 1), adding the giblets and neck with the onions and using the reserved broth.
13. Mushroom-Leek Make Classic Stuffing (No. 1) with 3 cups chopped leeks instead of onions. Cook 1 pound sliced cremini mushrooms with the leeks and celery.
14. Porcini Make Classic Stuffing (No. 1) with shallots instead of onions and rosemary instead of sage. Cook 4 ounces chopped prosciutto and 1 pound sliced porcini mushrooms with the shallots and celery.
15. Wild Mushroom Make Classic Stuffing (No. 1) with 3 cups chopped leeks instead of onions and rosemary instead of sage cook with 1 pound sliced mixed wild mushrooms.
16. Spinach-Gruyere Make Classic Stuffing (No. 1) with 3 cups chopped leeks instead of onions cook with 1 pound sliced cremini mushrooms. Let the broth mixture cool slightly. Add 6 cups chopped spinach and 1 cup diced Gruyère with the bread.
17. Roasted Vegetable Roast 8 cups diced winter squash, carrots, parsnips and red onion at 400 degrees F until golden, about 25 minutes. Make Classic Stuffing (No. 1), substituting the roasted vegetables for half of the bread.
18. Stuffing Muffins Line 12 jumbo muffin cups with paper liners and fill with your favorite bread stuffing (we used Mushroom-Leek, No. 13). Bake, uncovered, at 375 degrees F until golden, about 45 minutes.
19. Sourdough Make Classic Stuffing (No. 1) with sourdough. Use rosemary instead of sage.
20. Sausage Brown 1 pound crumbled sausage in 6 tablespoons butter in a large skillet over medium heat. Add 2 cups each diced onions and celery and 1 tablespoon each minced sage and thyme add salt and pepper and cook 5 minutes. Add 3 cups chicken broth and bring to a simmer. Beat 2 eggs with 1/4 cup chopped parsley in a bowl add 16 cups cubed stale white bread, then pour in the vegetable-broth mixture and toss. Transfer to a buttered baking dish and dot with butter. Cover and bake at 375 degrees F, 30 minutes uncover and bake until golden, 30 more minutes.
21. Sausage-Apple Make Sausage Stuffing (No. 20) with Italian fennel sausage. Cook 2 diced apples with the onions.
22. Squash-Pancetta Make Sausage Stuffing (No. 20) with diced pancetta instead of sausage. Cook 1 pound diced peeled butternut squash with the onions.
23. Chestnut-Semolina Make Sausage Stuffing (No. 20) with diced pancetta instead of sausage. Cook 1 1/2 cups chopped chestnuts with the onions. Use semolina bread.
24. Polish-Style Make Sausage Stuffing (No. 20) with diced kielbasa. Cook 1 pound drained, rinsed sauerkraut and 2 teaspoons paprika with the onions.
25. Kale-Garlic Make Sausage Stuffing (No. 20), adding 4 cups chopped kale and 1 head peeled roasted garlic cloves with the broth. Use semolina bread.
26. Squash-Prosciutto Make Sausage Stuffing (No. 20) with diced prosciutto instead of sausage. Cook 1 pound diced peeled butternut squash with the onions. Toss in 1/2 cup pine nuts with the bread.
27. Chorizo Make Sausage Stuffing (No. 20) with fresh chorizo and use oregano instead of sage.
28. Chorizo-Manchego Make Sausage Stuffing (No. 20) with fresh chorizo and sourdough bread. Use oregano instead of sage. Toss in 1 cup chopped dates and 1/2 cup cubed manchego cheese with the bread.
29. Sun-Dried Tomato Make Sausage Stuffing (No. 20) with spicy sausage and semolina bread. Toss in 1 cup sliced sun-dried tomatoes with the bread. Sprinkle with 1/4 cup grated Parmesan before baking.
30. Focaccia Make Sausage Stuffing (No. 20) with diced pancetta instead of sausage. Use 1 tablespoon rosemary instead of sage and thyme, and diced fennel bulb instead of celery. Use focaccia bread toss in 2 cups halved grapes with the bread
31. Cornbread Melt 1 stick butter in a large skillet over medium heat. Add 2 cups each diced onion and celery and 1 tablespoon each minced sage and thyme add salt and pepper and cook 5 minutes. Add 3 cups chicken or turkey broth and bring to a simmer. Beat 2 eggs with 1/4 cup chopped parsley in a large bowl add 6 cups cubed stale cornbread and 8 cups white bread, then pour in the vegetable-broth mixture and toss. Transfer to a buttered baking dish and dot with butter. Cover and bake at 375 degrees F, 30 minutes uncover and bake until golden, about 30 more minutes.
32. Ham-Cornbread Make Cornbread Stuffing (No. 31) with chopped scallions instead of onions. Use ham broth and add 2 cups shredded stewed ham hock or country ham with the bread.
33. Creole Cornbread Make Cornbread Stuffing (No. 31) and cook 1 green pepper and a pinch of cayenne with the onions. Add 1 1/2 cups each sliced okra and cooked wild rice with the broth.
34. Cornbread-Sausage Make Cornbread Stuffing (No. 31) but cook 1 pound crumbled sausage in 6 tablespoons butter before adding the vegetables.
35. Mustard-Ham Make Cornbread Stuffing (No. 31), but cook 1 pound diced ham in 6 tablespoons butter before adding the vegetables. Use rosemary instead of sage. Add 1/4 cup whole-grain mustard with the broth.
36. Crab Make Cornbread Stuffing (No. 31), but cook 1 pound diced ham in 6 tablespoons butter before adding the vegetables, including 1 chopped green pepper and 1/2 teaspoon Old Bay. Add 1 pound crabmeat with the bread.
37. Spicy Bacon Make Cornbread Stuffing (No. 31) but cook 1/2 pound diced bacon in 6 tablespoons butter before adding the vegetables, including 1 sliced jalapeno. Add 2 cups diced pepper jack cheese with the bread.
Paleo Sweet Potato Sausage Stuffing
1 pound of sweet potatoes, peeled and diced in 1” cubes
2 + 1 tablespoons ghee, avocado, or olive oil
2 tablespoons coconut flour
2 cups white onions, diced
2 tablespoons fresh sage, chopped
2 tablespoons fresh thyme, chopped
Drizzle the sweet potatoes with 2 tablespoons of ghee or oil, and salt and pepper. Bake in oven for 15 minutes and then remove. Sprinkle with coconut flour, stir, and return to oven. Cook approximately another 10 minutes or until the sweet potatoes begin to crisp and then remove from oven.
Meanwhile, brown the sausage in a medium pan until cooked through. If there’s excess fat, remove from pan.
In another skillet, heat 1 tablespoon of ghee or oil in a large skillet. Add the onions and saute for 10 minutes or until they become translucent. Then add the celery, apple, sage, and thyme and saute another 5 minutes. Combine with the cooked sausage and stir.
Place the sausage mix and sweet potatoes in a large dish and mix. Serve and enjoy immediately. If you’re heating it up later, add a little broth so the mixture doesn’t dry out.
Whet your appetite . spicy shrimp, edamame, pumpkin dip.
Thanksgiving Side Dishes
Mashed potatoes, squash and other tasty accompaniments to the Thanksgiving bird.
Thanksgiving Gravy Recipes
The holiday meal isn't complete with a rich gravy.
Thanksgiving Stuffing Recipes
From oyster stuffing to dirty rice dressing.
Thanksgiving Cranberry/Relish Recipes
Tangy, sweet or spicy, these liven up the holiday meal.
Thanksgiving Dessert Recipes
Help is at hand with fabulous Thanksgiving finales.
Good dishes without the meat (* denotes vegan).
Gluten-free diners needn't miss out with these recipes
Ideas for a Thanksgiving dinner that don't involve roasting a turkey.
Thanksgiving Leftover Recipes
When life gives you turkey . it's time for sandwiches, soups and other leftovers!
It's Thanksgiving sweet potatoes like you've never experienced them: Wedges of sweet potatoes meet their match in the form of ripe figs, green onions, and a mouthwatering balsamic reduction.
Since 1995, Epicurious has been the ultimate food resource for the home cook, with daily kitchen tips, fun cooking videos, and, oh yeah, over 33,000 recipes.
12 Super-Easy Stuffed Sweet Potato Recipes
By now, we know that the key to eating healthy(ish) on those days when we’re short on time — and patience — is having an arsenal of recipes that are simple to whip up, eat up, and clean up.
Though sandwiches are sure winners, there’s a new favorite in town: stuffed sweet potatoes. All you need to do is pop them in the microwave (or roast them), stuff ’em with ingredients, and attempt to eat politely.
But what do you stuff them with? Great question. Let these recipes answer.
1. Healthy chipotle chicken sweet potato skins
Sweet, spicy… these skins seem to have it all. Plus, they’re filled with spinach, spices, and herbs. Sound a little too healthy? The melted cheddar cheese topping makes it feel like more of a treat.
2. Moroccan stuffed sweet potatoes
Bet you haven’t had these before! Here sweet potatoes are stuffed with an eggplant-tomato mix topped with Moroccan spices, a combo called zaalouk. Then, the sweet potato is stuffed to the brim with chickpeas and tahini.
These vegan, gluten-free little boats turn out as gorgeous as they are delicious (especially with the pop of red from the pomegranate seeds), so you can expand your culinary horizons and be totally pat-your-belly satisfied.
3. Baked, stuffed, and overstuffed sweet potatoes
Looking for a lighter meal? There’s a kale salad add-in for that. Want to scarf down everything in sight? There’s a quinoa, black bean, and mushroom solution for that as well.
These recipes cover all the bases by providing a variety of ways to stuff (and overstuff) a sweet potato — and each one is delicious.
4. Easy paleo chili stuffed sweet potatoes
Chili in 20 minutes? We’re onboard.
This recipe is exactly what it sounds like: smoky, beefy, spicy, chili scooped into a sweet potato bowl (genius!) with a Whole30-friendly ranch sauce drizzled over the top. Add a sprinkle of scallions and grab a napkin (or five).
5. Spinach and artichoke sweet potato skins
There’s spinach artichoke dip, and then there’s spinach artichoke sweet potato skins. While both are delicious and great game-day recipe options, there’s one clear winner when it comes to health: the beloved sweet potato.
These skins are filled with cheeses, secret spices, and plenty of veggies, so you won’t even miss the cream-filled dip and salty chips.
6. Baked sweet potatoes stuffed with feta, olives, and sun-dried tomatoes
Mediterranean ingredients are known for being delicious and filling. This recipe combines favorites like sun-dried tomatoes, olives, and feta cheese to create a twist on a Greek salad. Goodbye for now, sweet pita bread!
7. Broccoli cheese stuffed sweet potatoes
Everything just tastes better with melted cheese… including broccoli, the vegetable we all wish we loved. So, if you need an instant winner without a lot of effort for even the pickiest of eaters, this is that recipe.
With such a minimalistic list of ingredients (a few spices, cheese, veggies), it’s kind of a wonder how it’s so. dang. good. But we’re not one to ask questions — after all, our mouths are full right now.
8. Healthy creamy buffalo chicken stuffed sweet potatoes with ranch
We never thought we’d see “healthy” and “creamy buffalo chicken” and “ranch” all in the same sentence, but alas, here we are. Dreams really do come true.
Beyond being super easy to throw together, they’re also paleo and Whole-30 compliant, dairy-free (yes, even with the creamy factor), and gluten-free. Basically, it’s a recipe sure to please the whole family.
9. Southwest stuffed sweet potatoes with black beans and quinoa
Gooey, rich, filling… this recipe seems to tick all the right boxes for what you want in a stuffed sweet potato. It is basically a deconstructed burrito served inside an edible bowl, and we’re so pumped about it.
Pro tip: Add some guacamole on top of the whole thing — more, a little bit more. There ya go. Que perfecto.
More Thanksgiving Side Dishes
- No need for an oven with this one! (when you want something a little different!
- Turkey Gravy (recipe coming soon)
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