Sweet Potato and Pork Stuffing Thanksgiving (Paleo, Gluten-Free)

Call it stuffing. Call it a dress. Either way, there is no doubt that it is one of the most iconic dish on the holiday table.

Here is a version that is perfect for every gluten-free or Paleo guest at your table!

This field is full of rich ingredients, such as sweet potato and ground pork, and has lots of great flavor vacation. And yes, it was great with Turkey!

Sweet Potato and Pork Stuffing Thanksgiving (Paleo, Gluten-Free)

I'll admit, my first attempt at this Paleo stuffing came out a little too heavy and one-note.

I found myself missing the bread, which is forbidden for anyone on a gluten-free diet or wheat-free, of course. I still want to bring some sense of kindness fuel and flour, and I finally settled on baked sweet potato as a perfect stand-in.

Another thing I really missed was that the crisis you get on the edge of the traditional stuffing where the bread will be crisped and warm. I solved this problem by adding a pecan crumble to the top! In addition to this added both crunchy texture and another layer of holiday flavors.

If you are allergic to peanuts, just skip the pecan topping. I recommend adding extra garlic and seasoning for stuffing instead.

Finally, I want to really increase the richness and savory flavor of the whole dish. I do this with browning ground pork to be really careful, sauteing vegetables lard given, and then deglazing the pan with a little port wine.

In the end, I ended up with Paleo stuffing that I think could rival any traditional stuffing I have made. You can be sure it will be on our table this holiday season.

Sweet Potato and Pork Stuffing Thanksgiving (Paleo, Gluten-Free) Recipe

This dish can be prepared a day or two before. The cooking time will be a little longer if you cook the stuffing that has not been burned out of the fridge, so start checking at 40 minutes maturity.

This recipe also makes a great filling for winter squash stuffed!

INGREDIENTS

Stuffing ingredients:

2 large (8 to 10 ounces) of sweet potatoes, peeled and cut into 1/2-inch cubes
3 tablespoons olive oil, ghee, or duck fat (divided)
2 pounds ground pork
1 cup diced yellow onion (1/2 medium onion)
1 cup diced carrots (from 1 large carrot or 2 small carrots)
1 cup diced celery (from 2 to 3 stalks celery)
1/2 cup port or sweet sherry
2 large pears, peeled and diced
1 cup dried cranberries or fruit (optional - leave it if you avoid sugar)
1 cup chopped fresh herbs (I used 3/4 cup flat parsley and 1/4 cup mixed fresh sage, celery, and thyme).
3 large eggs

Pecan collapsed material:

1 1/2 cup unsalted pecan
1/4 cup dried cranberries or fruit
1 tablespoon olive oil, ghee, or duck fat (room temperature, if it's in the fridge)
2 to 3 cloves of garlic, peeled and roughly chopped
1/4 cup fresh herbs (I use mostly parsley with only a few needles of rosemary and thyme leaves some)
1/4 teaspoon salt
1/4 teaspoon black pepper

1 Roast the sweet potatoes: Preheat oven to 425F and line a large baking sheet with parchment or silpat. Throwing stones sweet potato with 1/2 tablespoon of the cooking fat (if ghee or duck fat, first melt) and sprinkle with salt and pepper. Spread evenly on a baking sheet and bake for 20 minutes, stirring the potatoes halfway through the cooking time. Once completed, they should be golden brown and easily pierced with a fork.

2 Brown the meat: While the sweet potatoes are baking, melt another scoop your cooking fat in a large skillet over medium-high heat. Brown ground pork in 2 to 3 batches. Splitting pork for cooking to make a small collapse. Cook until the meat is well-browned and no longer pink, 5 to 7 minutes per batch. Add additional cooking fat is needed if pan becomes dry. As each batch is finished, transfer to a large bowl with a slotted spoon.

3 Sauté the vegetables: In the same skillet used for pork, melt a small amount (1 to 2 teaspoons) of cooking fat. Add diced onion, carrot, and celery to the hot pan. Season with salt and saute for 5 to 7 minutes or until the onions begin to turn translucent. Transfer to bowl with pork.

4 deglaze the pan: Place the empty pan back over high heat and add the port. Simmer the harbor for about a minute, scraping any brown bits that get stuck to the bottom of the pan. Port pour over the vegetables and pork in a bowl.

5 Preheat the oven to 350F. Grease a 9x13 inch baking dish or 3-liter more.

6 Combine stuffing ingredients: Add a baked sweet potato, sauteed vegetables, pears, cranberries and spices into a bowl with the meat browned. Mix well. Taste and add more salt, pepper or herbs, if necessary. At this point, the stuffing can be covered and refrigerated for 1 to 2 days before cooking.

When you are ready to bake the stuffing, add the eggs and stir to combine. Transfer the stuffing to the greasy pan and spread into an even layer.

7 Bake the stuffing for 20 minutes, was found.

8 Prepare pecan crumble topping: Meanwhile, cook the stuffing, pulse all ingredients in a food processor until the mixture is crumbly. Be careful not to over process or you will end up with a garlicky butter beans!

Paleo Paleo Thanksgiving Stuffing Thanksgiving Stuffing

9 Top stuffing to crumble: Remove stuffing from the oven and spread the pecan crumble evenly over the top. Bake for 20 minutes, was found. above must be roasted and smell very fragrant. (If you do not add the pecan crumble, just bake the stuffing for 30 minutes total.)

10 Cool and serve: Let the stuffing cool briefly before serving.