Thank goodness Thanksgiving is around the corner, I’m so ready to take down my fall decorations and start putting up Christmas. Last week I wanted to go get a Christmas tree, but my husband looked at me like I was crazy. So, not to look like a nut job in our neighborhood, I pushed off getting it until next week – when I guess it’s more appropriate/acceptable. I figured if stores can already be putting out Christmas decorations than why can’t I?!
Even though, I’m ready to change into Christmas decor, Thanksgiving is one of my favorite holidays. Especially because of the food! I have nothing but amazing memories cooking, eating, and laughing with my family. One of my absolute favorite dishes is my mother’s stuffing, but since it’s not really paleo and gluten free (with the bread chunks). I had a craving for stuffing earlier this week, so I wanted to find a substitute that we can make at home that’s paleo.
I’m totally not trying to brag, but this recipe came out absolutely amazing! There are only a few ingredients in this recipe, but it’s packed with flavor. Plus it’s paleo, gluten-free, grain free and still has all the traditional Thanksgiving stuffing flavor!
Paleo Butternut Squash Sausage and Apple Stuffing
Total Time 1 hour 15 minutes
- 5 cups butternut squashed, cubed
- 2 celery stalks, chopped
- 1 small white onion, chopped
- 1 large apple, peeled, cored and diced ( I used honey crisp)
- 1lb sweet ground sausage
- 3 tablespoons ghee, melted (or your favorite cooking fat – bacon, coconut oil, etc.)
- 1 egg, whisked
- 3/4 cup cranberries
- 1 tablespoon thyme
- 1/2 tsp salt
- 1/2 tsp pepper
Preheat your oven to 475F, and line a baking sheet with parchment paper. In a bowl, toss the cubed butternut squash with the melted ghee, 1/4 tsp salt and pepper. Layout the butternut squash on the lined baking sheet in a single layer. Roast for 30 minutes, stirring it halfway to prevent browning.
While the squash is roasting, prepare your other ingredients. In a large skillet, heat 1 tablespoon of ghee. Once the ghee is hot, add in the chopped onion and celery. Cook for 3-5 minutes, until softened. In the same skillet, add in the ground sausage. Use a wooden spoon to break apart the sausage into crumble pieces. Cook the sausage until it browns. When the sausage browns, add in the chopped apple. Cook for 2 minutes, until softened then mix in the thyme, 1/4 salt, and 1/4 pepper. Cook for 2 additional 2 minutes. Set aside until squash is done.
Once the butternut squash is roasted (it should be light brown), lower the oven heat to 375 degrees. Add squash to the skillet mixture along with the dried cranberries and whisked egg (the egg helps hold everything together). Toss mixture to completely incorporate. If you used an ovenproof skillet, you can bake right in the skillet. If your skillet is not ovenproof, transfer the entire mixture to a 2-3 qt baking dish and spread out evenly. Bake for 30 minutes, or until it sets.