paleo sausage stuffing

 

Being the youngest of four, with two older sisters, I always had the luxury of showing up to Thanksgiving with a couple of dishes— roasted carrots and some apple crisp—and calling it a day. For years, I was lucky enough to be invited to someone else’s table. But everything changed a few years ago when we moved to South Carolina. Suddenly, it was just us, and for the first time, I had to prepare Thanksgiving dinner alone.

I was nervous; the idea of cooking such an epic meal felt overwhelming. Having only brought a couple of dishes to family gatherings, I’d never realized how much work went into orchestrating a full feast. And when I thought about everyone’s preferences, it only seemed more daunting—one person’s favorite dish might be another’s least favorite. Marshmallows in the salad? For some, it’s a must; for others, a hard pass.

But as the day unfolded, I found myself getting into a rhythm. I realized that, despite all my worries, it wasn’t as hard as I’d built it up to be. Real, wholesome food doesn’t have to be complicated or laborious—it just has to taste good and come from the heart. And by the end, I’d managed to create a meal that was simple, satisfying, and entirely ours.

I wanted to share with you, my favorite stuffing. This has the same taste and “feel” of regular stuffing that your grandmother used to make, but it is filled with wholesome nourishing fats and protein.

I struggle to find vegetable sides that my kids will enjoy.  Lately, I have been adding bacon to every vegetable, which sometimes does the trick!  I have finally made a recipe that makes everyone happy and doesn’t include bacon.  Of course, it includes sausage, but that’s different right?

 To be honest, I think this dish can be served alone on a regular day as a breakfast, lunch or dinner in larger portions.  It is so delicious and versatile. 

Yield: 10

Author: Kathryn Lorusso

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Paleo Sausage Stuffing

Prep time: 20 MinCook time: 1 H & 30 MTotal time: 1 H & 50 M

Ingredients

• 2 lbs butternut squash cut up into 1 inch pieces
• 1 lb of sausage or more
• 2 apples cut into 1 inch pieces
• 1 cup dried cranberries or raisons (sweetened with fruit juice)
• 1 large onion (optional)
• 1 tbs lard, coconut oil, or fat of choice (I buy this one)
• 1 tsp thyme
• salt and pepper to taste

Instructions

1. Preheat the oven to 375°F.
2. In a large roasting pan, add all ingredients.
3. Use your hands to coat everything evenly with the fat.
4. Roast for about 1 1/2 - 2 hours, stirring occasionally, until the ingredients are tender.

Similar Recipes:

Sausage and Veggie Stew

Shepherd’s Soup