Sweet Potato & Pork Thanksgiving Stuffing
Gluten-free and Paleo Thanksgiving stuffing! Sweet potatoes, ground pork, and onions with a crunchy nut topping. Make-ahead!
Gluten-free and Paleo Thanksgiving stuffing! Sweet potatoes, ground pork, and onions with a crunchy nut topping. Make-ahead!
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 3 large eggs
- 2 cloves garlic peeled and roughly chopped
- 2 large (8 to 10 ounce) sweet potatoes, peeled and cut in
- 3 tablespoons olive oil ghee, or duck fat (divided)
- 2 poundsâ ground pork
- 1 cup diced yellow onion (from 1/2 medium onion)
- 1 cup diced carrots (from 1 large carrot or 2 small car
- 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 t
- 1 cup chopped fresh herbs (i used 3/4 cups flat parsley chervil, and thyme).
- 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 refrigerat
- 1/4 cup fresh herbs (i used mostly parsley with just a co
- Carbohydrate 12.6894514583333 g
- Cholesterol 158.625 mg
- Fat 5.54210041739034 g
- Fiber 2.02636452015241 g
- Protein 5.019721875 g
- Saturated Fat 1.40370291676659 g
- Serving Size 1 1 to 10 serving (102g)
- Sodium 53.4401666666811 mg
- Sugar 10.6630869381809 g
- Trans Fat 0.722067916686262 g
- Calories 115 calories
Step-by-step
- Roast the sweet potatoes: Preheat oven to 425F and line a large baking sheet with parchment or a Silpat. Toss the sweet potato cubes with 1/2 tablespoon of your cooking fat (if it is ghee or duck fat, melt it first) and sprinkle with salt and pepper. Spread them evenly on the baking sheet and roast for 20 minutes, stirring the potatoes halfway through the cooking time. When done, they should be golden brown and easily pierced with a fork.
- Brown the meat: While sweet potatoes are roasting, melt another tablespoon of your cooking fat in a large skillet over medium-high heat. Brown the ground pork in 2 to 3 batches. Break up the pork as it cooks to make small crumbles. Cook until the meat is well-browned and no longer pink, 5 to 7 minutes per batch. Add additional cooking fat as needed if the pan becomes dry. As each batch is finished, transfer it to a large bowl with a slotted spoon.
- Sauté the vegetables: In the same skillet used for the pork, melt a small amount (1 to 2 teaspoons) of cooking fat. Add the diced onion, carrot, and celery to the hot skillet. Season with salt and sauté for 5 to 7 minutes or until the onions begin to turn translucent. Transfer to the bowl with the pork.
- Deglaze the pan: Place the empty pan back over high heat and add the port. Simmer the port for about a minute, scraping up any browned bits that have gotten stuck to the bottom of the pan. Pour the port over the vegetables and pork in the bowl.
- Heat the oven to 350F. Grease a 9x13-inch or other 3-quart baking dish.
- Combine the stuffing ingredients: Add the roasted sweet potatoes, sautéed veggies, pears, cranberries, and herbs to the bowl with the browned meat. Mix well. Taste and add more salt, pepper, or herbs, if needed. At this point, the stuffing can be covered and refrigerated for 1 to 2 days before cooking.
- When you're ready to bake the stuffing, add the eggs and mix thoroughly to combine. Transfer the stuffing to the greased baking dish and spread into an even layer.
- Bake the stuffing for 20 minutes, uncovered.
- Prepare the pecan crumble topping: While the stuffing cooks, pulse all ingredients in a food processor until the mixture is crumbly. Be careful not to over process or you’ll end up with garlicky nut butter!
- Top the stuffing with the crumble: Remove the stuffing from the oven and scatter the pecan crumble evenly over the top. Bake for 20 more minutes, uncovered. The top should be toasted and smell very fragrant. (If you're not adding the pecan crumble, just bake the stuffing for 30 minutes total.)
- Cool and serve: Let the stuffing cool briefly before serving.
My Sweet Potato and Pork Thanksgiving Stuffing Adventure
Thanksgiving. The word itself conjures images of family gatherings, laughter echoing around a table laden with delicious food, and the comforting aroma of warm spices filling the air. For years, I've been the one tasked with making the stuffing, and let me tell you, it's a labor of love. This year, I decided to switch things up and try a gluten-free and paleo version, using sweet potatoes and ground pork as the base. The result? Absolutely divine.
I've always loved the traditional bread-based stuffing, but with a growing awareness of healthier eating options, I felt the urge to experiment. This recipe, born from a desire for a lighter yet equally satisfying side dish, truly exceeded all my expectations. The sweet potatoes provided a beautiful sweetness that balanced perfectly with the savory ground pork. The crunchy pecan topping added a delightful textural contrast, transforming this humble stuffing into a culinary masterpiece.
The process, while involving several steps, wasn't overly complicated. Roasting the sweet potatoes brought out their natural sweetness, while browning the ground pork added a rich depth of flavor. Sautéing the onions, carrots, and celery brought a vibrant freshness, and the addition of pears and cranberries provided a wonderful burst of tartness. The herbs, carefully chosen to complement the other flavors, finished the dish perfectly. The most remarkable part was the make-ahead option, allowing me to focus on other Thanksgiving preparations without the last-minute rush of assembling the stuffing.
Honestly, watching the stuffing bake in the oven, the pecan crumble topping turning golden brown, was pure joy. The fragrant aroma wafting from the oven was enough to make anyone's mouth water. And the taste? Oh, the taste. It was the perfect blend of sweet and savory, crunchy and tender. Every bite was a celebration of Thanksgiving flavors.
This recipe has become a new family favorite, and I can't wait to make it again next year. It's a testament to the fact that healthy eating doesn't have to mean sacrificing flavor. In fact, sometimes, the healthier options are the most delicious ones. If you are looking for a healthier, gluten-free and paleo option for your Thanksgiving feast, then give this recipe a try. It's easy, delicious, and sure to impress your family and friends.
Ingredients to prepare:
Sweet potatoes: The heart of this recipe. Their sweetness balances the savory pork beautifully.
Ground pork: Adds a rich, savory flavor and satisfying texture.
Onion, carrots, and celery: These classic vegetables add a savory base.
Pears and cranberries: These fruits provide a wonderful contrasting tartness to the sweetness of the sweet potatoes.
Herbs: Fresh herbs are key. They add complexity and brightness. I used a mixture of parsley, chervil, and thyme, but you can easily experiment with your favorites.
Pecans: The crunchy pecan crumble topping is the perfect finishing touch. It adds a lovely texture and flavor.
Olive oil or ghee: These healthy fats provide flavor and help the ingredients to cook properly.
Eggs: Used as a binder in the stuffing.
Port or sweet sherry: Adds depth and complexity to the dish.
The Magic of Make-Ahead:
This recipe allows you to make the stuffing well in advance. You can fully combine the stuffing ingredients the day before and store it, covered, in the refrigerator. This makes Thanksgiving day less stressful and allows you to focus on other dishes and activities.
More than Just a Dish:
Making this stuffing was more than just preparing a dish; it was a journey of culinary exploration. It was a testament to the creativity of home cooking, proving that healthy and delicious can exist harmoniously. As a mother, wife, and homemaker, I embrace opportunities to create not just food, but memories, and this recipe is now etched into my Thanksgiving traditions.
