As we prepare to gather around the table for Thanksgiving, we know it can be a challenge to find recipes that are comforting and familiar but allow us to stick with our eating plan.
This week we’re offering a recipe for a paleo stuffing inspired by Paleo Running Momma. This fantastic dish will go perfectly with your turkey dinner!
Butternut Sausage Stuffing
Paleo, Gluten Free | Serves 8
- 1 large butternut squash, peeled and cubed (about 6 cups)
- 1-2 Tbsp olive oil for roasting
- 2 Tbsp ghee, plus more as needed
- 1/4 tsp pink Himalayan salt
- 1 pound pork sausage (no gluten or sugar added)
- 1 medium yellow onion, diced
- 3 stalks of celery, diced
- 1 large, or two small, sweet-tart apples cored and diced (Braeburn, Jonagold, or Granny Smith are good choices)
- 3/4 cup dried cranberries (less sugar)
- 3/4 cup chopped pecans
- 1 egg, whisked
- 1/4 cup fresh poultry herbs (sage, rosemary, thyme) chopped finely, plus fresh chopped parsley for garnish
- 1/4 – 1/2 tsp pink Himalayan salt
- Freshly ground black pepper to taste
- Preheat oven to 425 degrees.
- Toss the cubed butternut squash with the olive oil and sprinkle with 1/4 tsp salt. Spread out on a large baking sheet in a single layer.
- Roast in the preheated oven for 30-35 minutes, stirring once or twice, until evenly browned and tender.
- While the squash is in the over, prepare your other ingredients.
- Heat 2 Tbsp ghee in a large ovenproof skillet over medium high heat. Add the sausage, breaking up into crumbles and cooking until browned.
- Add the chopped celery and onion to the sausage, and cook until softened.
- Stir in the diced apple, fresh herbs, and season with remaining salt and fresh black pepper. Lower the heat and stir to combine all ingredients; simmer for a couple more minutes and remove from heat.
- Add roasted butternut squash to the sausage mixture, along with the cranberries and pecans.
- Add the whisked egg to the mixture, and stir well to incorporate.
- Lower the oven temperature to 375. If your skillet is not ovenproof, transfer your stuffing to a baking dish and spread out evenly. Otherwise, place your ovenproof skillet with stuffing mixture in the oven and bake for about 30 minutes until browned and set.
- Garnish with fresh parsley, if desired. Serve with your meal and enjoy!
We wish you and yours the happiest of Thanksgiving celebrations!
Donna Stephens, BCN, CNHP, LDHS