ingredients
Stuffing Ingredients:
2 (12 oz) rolls of Jones No Sugar All Natural Pork Sausage Roll
2 tablespoons olive oil or avocado oil
2 medium sweet potatoes, peeled and diced
1 medium yellow onion, diced
2 stalks celery, thinly sliced
1 tart apple, cored and diced (leave skin on)
6 cloves garlic, minced
6 cups cubed paleo cornbread
1 cup pecans, chopped
1/2 cup dried cranberries
1/4 cup fresh herbs, chopped (typically parsley, thyme, rosemary and sage) *
2 1/2 cups chicken stock or bone broth
2 eggs
Salt and pepper, to taste
Paleo Cornbread Ingredients:
4 eggs, cracked into a bowl, brought to room temperature
2 tablespoons apple cider vinegar
1 cup water
1/4 cup melted coconut oil, cooled slightly
1/2 cup coconut flour
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon Himalayan Pink Salt
1/2 teaspoon baking soda
1 teaspoon coconut oil
DIRECTIONS
Paleo Cornbread Directions:
Preheat oven to 350° F.
Add 4 eggs, vinegar, water, and coconut oil to blender. Blend on low for 30 seconds. Add coconut flour, garlic powder, onion powder, salt and baking soda. Blend for one minute.
Grease bread loaf pan with 1 teaspoon coconut oil. Pour batter into pan, bake for 50-55 minutes, until toothpick inserted in center comes out clean.
Tip: To make your cornbread “stuffing ready” (if it is not a few days old), cube and bake on a foil covered baking sheet for about 15-20 minutes at 200 degrees to dry it out.
After preparing Paleo Cornbread:
Preheat oven to 350° F.
Brown sausage in large skillet over medium-high heat, crumbling as it cooks. Once fully cooked, remove sausage from skillet, set aside. Leave sausage renderings in skillet.
Add sweet potatoes to skillet, season with salt and pepper. Sauté for 8-10 minutes, stirring occasionally, until tender. Remove sweet potatoes from skillet, set aside.
Add olive oil to skillet. Once melted, add onions, celery, and apples. Season with salt and pepper, sauté for 5-6 minutes until onions have softened. Add garlic and sauté another 1-2 minutes, until fragrant. Remove from heat.
Combine sausage, sweet potatoes, and onion mixture in large mixing bowl. Add cubed bread, pecans, apples, cranberries and herbs. Toss thoroughly.
In separate bowl, whisk eggs and chicken stock together until smooth. Pour the liquid over the stuffing mixture, toss until combined well.
Bake in large cast iron skillet or a 9 x 13- inch baking dish, loosely covered with foil, for 40-45 minutes. For drier stuffing bake an additional 10-15 minutes before removing foil.
Remove foil, bake additional 15 minutes, until the top is lightly toasted and golden brown. Garnish with additional fresh herbs and fresh cracked black pepper.
*If you’re using dry herbs rather than fresh, decrease the total amount to 1 1/2 tablespoons.