Homemade stuffing is one of the biggest temptations at Thanksgiving dinner for those of us who are limiting grains and starches. But rest assured that I have a delicious breadless stuffing option that you and your family will love.
60 minutes to prepare and cook
1 large sweet potato or yam, diced
2 tablespoons olive oil
6 slices bacon
1 onion, chopped
5 stalks celery, chopped (organic, if possible)
2 medium Granny Smith apples, chopped (organic, if possible)
1 pound pork sausage
4 tablespoons apple cider
3 eggs, beaten
1/3 cup organic chicken broth
1 cup dried tart cherries (with no added sugar)
1 cup chopped walnuts
Salt and pepper
- Preheat oven to 375 degrees. Spread the sweet potato or yam pieces on a cooking sheet and dredge with the olive oil. Sprinkle with salt and pepper. Place the bacon on another baking sheet lined with parchment paper. Bake both sheets for 15 to 20 minutes or until cooked through. Set aside to cool, removing the bacon from the parchment paper. Save the bacon grease.
- In a large skillet, sauté the onions, celery, and apples in 2 tablespoons of bacon grease on medium heat. When the onions begin to soften, add the pork sausage and apple cider, and sauté until cooked, about 10 to 15 minutes. Set aside to cool.
- In large mixing bowl, combine the eggs, chicken broth, sweet potatoes, dried tart cherries, walnuts, and crumbled bacon. Combine all ingredients and mix thoroughly.
- Bake at 375 degrees for 15 to 20 minutes.