I can’t believe Thanksgiving is next week – where did the year go?? I (shockingly) still have not put up my Christmas tree, but I will be decorating my SoCal beach bungalow later this week. I’ve warned my roommates about my excessive amount of decorations, so they are prepared. I love the feeling of having a festive home on Thanksgiving while watching football, cooking, and listening to Christmas songs.
The fangirl in me is super excited about the new Hanson Christmas album. Who else was a Hanson super fan? Fun and (slightly embarrassing) fact: When I was around 10, my Dad took me to Oklahoma on a business trip so I could try to hunt down the Hanson family house. We looked in the Yellow Pages (do those exist anymore??) for people with the last name Hanson in Tulsa, and literally knocked on the doors of houses asking if the Hanson Brothers lived there (my Dad was a good sport). After no luck, we took extreme measures to track them down by lunching at Zac Hanson’s proclaimed favorite Tulsa restaurant, Rex’s Chicken. We didn’t find them there either…..but maybe I’ll finally meet them in December at their LA Christmas concert. A girl can dream.
Anyway, back to Thanksgiving. Thanksgiving isn’t complete without stuffing, right? Growing up, stuffing was always my least favorite part of Thanksgiving dinner. After going gluten-free a few years ago, I’ve had fun experimenting with stuffing recipes and it’s now one of my favorite holiday dishes. I had my doubts, but stuffing can be gluten-free/grain-free/dairy-free and still delicious!
The last few Thanksgivings I have been in California or Seattle, so I’m looking forward to be heading home to Minnesota this year. I’m slowly putting together a few new recipes I’d like to try, but I’ll be repeating this stuffing I made last year because it was SO good! Juli of PaleOMG is my go-to source for paleo recipes and inspiration – thanks to her for this recipe. I hope you and your family love it as much as me!
PREP TIME: 5 Minutes
COOK TIME: 10-25 Minutes
SERVINGS: 2-4 Servings
- 1lb ground pork sausage
- 2 yellow onions, sliced
- 1 sweet potato or yam, diced
- 1 container of mushrooms, roughly chopped
- 2 tablespoons white wine vinegar
- 1 cup pecans, chopped
- 2 organic eggs, beaten
- 1/3 cup chicken broth
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 2 tablespoons fat of choice
- 1 garlic clove, minced
- salt and pepper, to taste
- Preheat oven to 375 degrees. Cover baking sheet with foil and add diced sweet potatoes/yams on it. Drizzle with olive oil and a sprinkle of salt and pepper. Bake for about 15-20 minutes, or until sweet potatoes are tender.
- While sweet potatoes/yams cook, heat a tablespoon of fat in a large skillet under medium-high. Add minced garlic, mushrooms, and a sprinkle of salt and pepper. Once soft and cooked down, remove from skillet and add to a large bowl.
- While mushrooms cook down, add a tablespoon of fat to another large skillet over medium heat. Add sliced onions. Move onions around to help coat and caramelize (about 10-15 minutes). Add a bit of salt and pepper, to taste. Remove and set aside for later.
- When mushrooms are done cooking, add pork sausage to the hot mushroom pan. Use a wooden spoon to break up sausage and cook until almost cooked through.
- When sausage is done, add mixture to the mushroom bowl to cool. Now beat eggs, add to sausage mixture, and add chicken broth and vinegar, along with sweet potatoes, pecans, and chopped herbs. Mix well.
- Use a 9×13 baking dish to place your stuffing in or place on a foil-lined baking sheet.
- Bake at 375 degrees for about 10 minutes, then add your caramelized onions and cook for 5 more minutes.
Pair with a nice glass of Pinot Noir (I suggest anything from Russian River Valley area or Willamette Valley). You can also enjoy some of Hanson’s MMMhops beer if you aren’t gluten-free 😉
Thanks to PaleOMG for this recipe.