This Paleo-styled stuffing is the perfect addition to your Thanksgiving dinner. With bacon, sweet potatoes, cranberries, mushrooms, and pecans this stuffing has something delicious for everyone. Remember, you don’t have to jeopardize your health to enjoy a great Thanksgiving dinner!
Preheat oven to 375 degrees. Cover a baking sheet with foil, throw diced sweet potatoes/yams on it, sprinkle with olive oil and salt and pepper. Bake for about 15-20 minutes or until sweet potatoes are tender, then set aside.
While those cook, pull out a large skillet, place it under medium-high heat and place chopped bacon in it to begin to cook down. When some of the fat has seeped out and bacon has begun to cook, add your chopped apples, celery, and onions.
When onions begin to become translucent, add ground pork and mushrooms and your white wine vinegar. Let that cook down until pork is almost completely cooked through. You will be placing it in the oven so you want it pretty close to done. (If you're not sure how long that will be, use your eyes. Pink meat is not what we want here people.) Add salt and pepper, to taste.
Once the sausage is all done, add mixture to a bowl to cool. Now beat your eggs, add to your sausage mixture, and add your chicken broth, along with your sweet potatoes, pecans, and dried cranberries. Mix well.
You can now either use a 9x13 baking dish to place your stuffing in OR place on a foil-lined baking sheet. Either way will work.
Bake at 375 degrees for about 15-20 minutes or until everything is a bit browned.
Dr. Della Parker promotes what she calls the Real Food Diet. So here it is… Meat, vegetables, and fruit. This is why our stomach pH is acidic and we have teeth meant for shredding and tearing. Animal protein provides you with nutrients, amino acids, and collagen that cannot be found in other foods. Click to contact Dr. Della Parker for a free consultation or call 503-344-6631.