Thanksgiving

Paleo Thanksgiving Stuffing is for Dinner.

Paleo Thanksgiving Stuffing takes 10 minutes to prepare.

Paleo Thanksgiving Stuffing takes 20 minutes to cook.

Paleo Thanksgiving Stuffing makes 12 servings.

The ingredients for Paleo Thanksgiving Stuffing are:

Ingredients
1lb ground pork sausage
5 pieces of bacon, diced
5 stalks of celery, diced
2 sweet potato
1 yellow onion, diced
1 container of mushrooms, diced
3 apples, diced
2 tablespoons white wine vinegar
1 cup dried cranberries
1 cup pecans, chopped
2 eggs, beaten
⅓ cup chicken broth

Here is how you make Paleo Thanksgiving Stuffing:

Instructions1. 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.2. 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.3. 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. Add salt and pepper, to taste.4. 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.5. Place on a foil-lined baking sheet. 6. Bake at 375 degrees for about 15-20 minutes or until everything is a bit browned.Serving Size: Makes 12 1-Cup ServingsNumber of Servings: 12Recipe submitted by SparkPeople user SIMPSONMAMA.

The nutritional information for Paleo Thanksgiving Stuffing is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 304.1

• Total Fat: 17.5 g
• Cholesterol: 68.7 mg
• Sodium: 132.5 mg
• Total Carbs: 25.4 g
• Dietary Fiber: 4.4 g
• Protein: 13.7 g