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Sweet Potato & Pork Thanksgiving Stuffing
Sweet Potato & Pork Thanksgiving Stuffing
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Prep Time:
45 minutes
Cook Time:
40 minutes
Total Time:
85 minutes
Thanksgiving stuffing with sweet potatoes, ground pork, and onions, topped with crunchy nuts - gluten-free and Paleo-friendly. Perfect for preparing in advance!
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 yellow onion, diced (from 1/2 medium onion)
  • 1 cup carrots, diced (from 1 large carrot or 2 small carrots)
  • 1 cup celery, diced (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 fresh herbs, chopped (I used 3/4 cups flat parsley and 1/4 cup mixed fresh sage, chervil, and thyme).
  • 3 large eggs
  • Pecan crumble ingredients:
  • 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
Instructions:
  • Prepare the sweet potatoes: Heat the oven to 425F and prepare a large baking sheet with parchment paper or a Silpat. Combine the sweet potato cubes with 1/2 tablespoon of your chosen cooking fat, ensuring it's melted if using ghee or duck fat. Season with salt and pepper, then lay them out evenly on the baking sheet. Roast for 20 minutes, remembering to stir them halfway. They are ready when they turn a golden brown shade and can be easily pierced with a fork.
  • Sear the meat: In a large skillet over medium-high heat, melt another tablespoon of your cooking fat. Sear the ground pork in 2 to 3 batches, breaking it up as it cooks into small crumbles. Cook until well-browned and no longer pink, about 5 to 7 minutes per batch. Add more cooking fat if needed. Transfer each batch to a large bowl with a slotted spoon once cooked.
  • In the same skillet where you cooked the pork, melt 1 to 2 teaspoons of cooking fat. Cook diced onion, carrot, and celery with a sprinkle of salt for 5 to 7 minutes until onions are translucent. Combine with the pork in a bowl.
  • Revive the flavors in the pan: Return the empty pan to high heat and pour in the port. Let it simmer for a minute, making sure to scrape off any delicious browned bits stuck to the bottom. Finally, drizzle the flavorful port over the vegetables and pork in the bowl.
  • Preheat the oven to 350F and generously grease a 9x13-inch or equivalent 3-quart baking dish.
  • Mix the roasted sweet potatoes, sautéed veggies, pears, cranberries, and herbs with the browned meat in a large bowl. Adjust salt, pepper, or herbs to taste. Cover and refrigerate the stuffing for 1 to 2 days. When ready to bake, add the eggs, stir well to combine. Spread the mixture evenly in a greased baking dish.
  • Place the stuffing in the oven and bake it uncovered for 20 minutes.
  • Make the pecan crumble topping: In a food processor, pulse all ingredients until crumbly, being cautious not to over process to avoid ending up with garlicky nut butter.
  • Sprinkle the pecan crumble over the stuffing, then bake uncovered for an additional 20 minutes until the top is toasted and fragrant. If not using the pecan crumble, bake for a total of 30 minutes.
  • Allow the stuffing to cool slightly before serving.

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