Bread-less Thanksgiving Stuffing

Thanksgiving is less than 1 week away! That is seriously so hard for me to believe. But I am stoked that the holidays are HERE and that we have made it to the most wonderful time of the year 🙂

What are your plans? Do you have the pleasure of cooking a feast for your family? Will you be bringing a dish to a family gathering, or are you hitting the road along with the rest of us?

We will be heading east to Tucson, AZ to visit Travis’s family. There are a lot of them (he is one of 5 siblings, plus lots of nieces, nephews, cousins, aunts, uncles, and honorary family members) so it is always a lot of fun! My mom will also be driving out with us so I love that I get to be with her as well.

OK, let’s chat food! Afterall, as much as it is about family, togetherness, and thankfulness, it is also a VERY food-centric holiday. I always love hearing what dishes people look forward to the most. Personally, I like to go TO TOWN on appetizers, make a small plate of the main stuff, and then finish strong with dessert an hour or 2 later. The thing I am looking forward to the most (I think?) is my mom’s “Chutney Cheese Spread.” Made up of shredded cheese, curry, chives, and a savory mango chutney/jelly (gosh it sounds strange!), it is an appetizer that people totally pass by thinking it looks/sounds funky, someone convinces them to try it, and then they request it at every holiday gathering for the rest of time. Case in point-the Kibler Thanksgiving! My mom brought it for the first time probably 6 years ago, and now I am not quite sure if she would be allowed to come if she didn’t bring it….just kidding Mom!

Anyway, that is a recipe for another day, because today, I am sharing a Paleo spin on stuffing/dressing/whatever you like to call it. I have honestly never been crazy for stuffing (probably because I have already filled up on the aforementioned appetizers), but this sweet potato version is too good to pass up. I love that it contains all wholesome, clean ingredients, but still screams Thanksgiving in the flavor department. I think that Thanksgiving totally CAN be a healthy, clean eating holiday, with a few indulgences and acceptions here and there when it is #worthit (I’m looking at you, homemade pumpkin roll!)

This Bread-Less Stuffing has all the flavor you would expect from its traditional counterpart, but is even more decadent, bold, and made with all natural ingredients!

Ingredients:

• 5 small-medium sized sweet potatoes
• 3 celery stalks
• 2 yellow onions
• 6-8 oz sausage (2-3 links if still in casing)
• 2 eggs, beaten
• 1/2 cup chicken broth
• 1/4 cup dried cranberries
• 1/4 cup chopped pecans
• 3 Tbsp chopped fresh sage
• 2 Tbsp oil (avocado or olive)
• Salt & Pepper

Instructions:

1. Preheat oven to 400º. Wash then cube the sweet potatoes into ~1 inch cubes. Place cut sweet potatoes in a 9×13 baking dish, and toss with 1 Tbsp of oil and a good sprinkle of salt and pepper. Place in oven and bake for about 20 minutes, or until they start to soften. 
2. While the potatoes are baking, chop the onions and celery into small pieces. Heat about 1 Tbsp of oil in a large skillet. Saute the onion and celery until they begin to soften, about 10 minutes. Season with salt and pepper as they cook. 
3. Once the onion and celery have softened, add the sausage (loose) and cook thoroughly, crumbling it as it browns. 
4. At this point, the potatoes should be about ready. Remove the dish, and reduce oven temperature to 375º. Add the sausage mixture to the potatoes (in the same dish) and mix well. Allow everything to cool for about 10 minutes (to avoid the eggs from scrambling when you add them!) 
5. Add beaten eggs, broth, pecans, cranberries, and sage to the pan and give it another good stir.
   

   If you are making this dish ahead of time, now would be a good time to cover and place in the fridge until the time is right. Once ready eat, give yourself about 40-50 minutes to cook through 🙂

6. Once everything is mixed thoroughly, cover the dish with aluminum foil and bake for 20 minutes. 
7. After 20 minutes, uncover, and bake for another 20-30 minutes, until the top is slightly browned. 
8. Allow to cool and then use a large spoon or spatula to scoop out servings!

Since we will be out of town for Thanksgiving, I made a super mini Thanksgiving style dinner so that we could enjoy this non-stuffing stuffing! I served ours with garlic herb chicken breasts and steamed green beans and then the clouds parted and angels began to sing!

(Recipe adapted from Robb Wolf) 

Print

Bread-Less Thanksgiving Stuffing

Prep Time

25 mins

Cook Time

40 mins

Total Time

1 hr 5 mins

 

Ditch the bread and enjoy this Thanksgiving Stuffing made with sweet potatoes and all the delicious flavors you would expect from the traditional dish! 

Course: Side Dish

Cuisine: American

Servings: 8

Author: Maggie @ Our Fine Day

Ingredients

• 5 small-medium sized sweet potatoes
• 3 celery stalks
• 2 yellow onions
• 6-8 oz sausage
• 2 eggs beaten
• 1/2 cup chicken broth
• 1/4 cup dried cranberries
• 1/4 cup chopped pecans
• 3 Tbsp chopped fresh sage
• 2 Tbsp oil
• Salt & Pepper

Instructions

1. Preheat oven to 400º. Wash then cube the sweet potatoes into ~1-inch cubes. Place cut sweet potatoes in a 9x13 baking dish, and toss with 1 Tbsp of oil and a good sprinkle of salt and pepper. Place in oven and bake for about 20 minutes, or until they start to soften.
2. While the potatoes are baking, chop the onions and celery into small pieces. Heat about 1 Tbsp of oil in a large skillet. Saute the onion and celery until they begin to soften, about 10 minutes. Season with salt and pepper as they cook.
3. Once the onion and celery have softened, add the sausage (loose) and cook thoroughly, crumbling it as it browns.
4. At this point, the potatoes should be about ready. Remove the dish, and reduce oven temperature to 375. Add the sausage mixture to the potatoes (in the same dish) and mix well. Allow everything to cool for about 10 minutes (to avoid the eggs from scrambling when you add them!)
5. Add beaten eggs, broth, pecans, cranberries, and sage to the pan and give it another good stir.
6. Once everything is mixed thoroughly, cover the dish with aluminum foil and bake for 20 minutes.
7. After 20 minutes, uncover, and bake for another 20-30 minutes, until the top is slightly browned.
8. Allow to cool and then use a large spoon or spatula to scoop out servings!