This dish can be prepped the day or two before. Cooking time will be a bit longer if you’re cooking the unbaked stuffing from the fridge, so start checking for doneness at 40 minutes.
This recipe also makes a great filling for stuffed winter squash!
This recipe also makes a great filling for stuffed winter squash!
Sweet Potato & Pork Thanksgiving Stuffing (Paleo, Gluten-Free) Recipe
Ingredients:
Stuffing ingredients:
- 2 large (8 to 10 ounce) 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 (from 1/2 medium onion)
- 1 cup diced carrots (from 1 large carrot or 2 small carrots)
- 1 cup diced celery (from 2 to 3 celery stalks)
- 1/2 cup port or sweet sherry
- 2 large pears, peeled and diced
- 1 cup dried cranberries or cherries (optional – leave this out if you’re avoiding sugars)
- 1 cup chopped fresh herbs (I used 3/4 cups flat parsley and 1/4 cup mixed fresh sage, chervil, and thyme).
- 3 large eggs
- 1 1/2 cups unsalted pecans
- 1/4 cup dried cranberries or cherries
- 1 tablespoon olive oil, ghee, or duck fat (room temperature, if it was in the refrigerator)
- 2 to 3 cloves garlic, peeled and roughly chopped
- 1/4 cup fresh herbs (I used mostly parsley with just a couple rosemary needles and a few thyme leaves)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
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