This Paleo Butternut Sausage Apple Stuffing is perfect for Thanksgiving dinner, or alongside a simple roasted chicken.
For years, I’ve been making my Cranberry Sweet Potato Stuffing 2 Ways for Thanksgiving dinners. However, mashed potatoes are way more important to me than stuffing. So having two kinds of potatoes on the table seemed a bit redundant.
Anyway, this year I decided it was high time to change things up and make a butternut stuffing instead. That way, I figured it would add more variety to the table.
And so I got to work putting together a recipe loaded up with all my favorite stuffing flavors. There are apples, sage, sausage, and cranberries all together with the butternut. And I’ll tell you what – I don’t miss regular stuffing at all.
Not that it means much coming from me, since I’m such a mashed potato person. But my mom, who is all about stuffing at Thanksgiving, loves this grain-free/paleo stuffing, which is actually really saying something!
How to make this Paleo Butternut Sausage Apple Stuffing
- Start by roasting the cubed butternut in the oven.
- Then, while the squash roasts, sauté the sausage/apple mixture on the stovetop.
- Finally, combine the 2 (see photo below) and bake until tender and golden browned!
Make Ahead Tips: You can prep this recipe up until the point where the 2 mixtures are combined together, then refrigerate for 1-2 days before baking it. Or the stuffing can also be made 2-3 days in advance and gently reheated at 300ºF after the turkey comes out and is resting before you carve it.
What to serve this stuffing with
- Outside of my Paleo Thanksgiving Menu , this stuffing goes well with so many things as a simple dinner.
- Easy Herb Roasted Chicken
- Honey Mustard Glazed Cranberry Pork Roast
- Green Beans with Bacon and Mushrooms
- Caramelized Bacon Balsamic Brussels Sprouts
If you make this Paleo Butternut Sausage Apple Stuffing, I hope you’ll leave me a comment/rating below. I love hearing from you, and please don’t hesitate to ask questions! And of course, you can always tag me over on Instagram #getinspiredeveryday. I really enjoy seeing all your creations!
INGREDIENTS1x2x3x
- 2 tbsp avocado oil - or olive oil
- 1/2 tsp sea salt
- 12 cups butternut squash - 1/2" dice , 3.5 pound whole squash
- 1/2 pound bulk sausage - see notes
- 2 1/2 cups onion - 1/4″ dice , 1 large, 12 ounces
- 1 1/2 cups celery - thinly sliced, 4 stalks, 8 ounces
- 4 cups apples - 1/2" dice , 12 ounces
- 1 cup dried apple juice sweetened cranberries - roughly chopped
- 1/2 tsp sea salt - or to taste
- 1/2 tsp black pepper
- 2 tsp poultry seasoning
- 1/4 cup fresh sage leaves - chopped, 10-14 large leaves
- Optional: 1/2 cup chicken stock whisked together with 1 egg - see notes
INSTRUCTIONS
- Preheat the oven to 425ºF and line a baking sheet with parchment paper.
- Toss the diced butternut cubes together with the avocado oil and sea salt. Roast the squash in the oven until tender and beginning to brown, about 30 minutes.
- Sauté the sausage in a large skillet over medium-high heat, breaking it up into small pieces as it cooks. Add the onion and celery to the pan, and sauté until they’re just softening, about 5 minutes.
- Turn off the heat and add the apples, cranberries, sea salt, pepper, poultry seasoning, and sage. Stir to combine, and set aside.
- When the butternut is done roasting, remove it from the oven and lower the temperature to 375ºF. Carefully toss together the butternut and sausage mixture until combined.
- Taste the mixture, then adjust the salt and pepper to your taste. If you’re using the egg mixture, pour that over the top and mix to combine.
- Transfer the mixture to a 9"x13" baking dish and bake until golden brown and bubbly, about 30 minutes. Serve immediately.
- This stuffing can be made ahead and reheated at 300ºF until warmed through and hot.
NOTES
nutrition facts
Paleo Butternut Sausage Apple Stuffing
Ingredients
- 2 tbsp avocado oil or olive oil
- 1/2 tsp sea salt
- 12 cups butternut squash 1/2" dice, 3.5 pound whole squash
- 1/2 pound bulk sausage see notes
- 2 1/2 cups onion 1/4" dice, 1 large, 12 ounces
- 1 1/2 cups celery thinly sliced, 4 stalks, 8 ounces
- 4 cups apples 1/2" dice, 12 ounces
- 1 cup dried apple juice sweetened cranberries roughly chopped
- 1/2 tsp sea salt or to taste
- 1/2 tsp black pepper
- 2 tsp poultry seasoning
- 1/4 cup fresh sage leaves chopped, 10-14 large leaves
- Optional: 1/2 cup chicken stock whisked together with 1 egg see notes
Instructions
- Preheat the oven to 425ºF and line a baking sheet with parchment paper.
- Toss the diced butternut cubes together with the avocado oil and sea salt. Roast the squash in the oven until tender and beginning to brown, about 30 minutes.
- Sauté the sausage in a large skillet over medium-high heat, breaking it up into small pieces as it cooks. Add the onion and celery to the pan, and sauté until they’re just softening, about 5 minutes.
- Turn off the heat and add the apples, cranberries, sea salt, pepper, poultry seasoning, and sage. Stir to combine, and set aside.
- When the butternut is done roasting, remove it from the oven and lower the temperature to 375ºF. Carefully toss together the butternut and sausage mixture until combined.
- Taste the mixture, then adjust the salt and pepper to your taste. If you’re using the egg mixture, pour that over the top and mix to combine.
- Transfer the mixture to a 9"x13" baking dish and bake until golden brown and bubbly, about 30 minutes. Serve immediately.
- This stuffing can be made ahead and reheated at 300ºF until warmed through and hot.
Notes
Nutrition
The recipe Paleo Butternut Sausage Apple Stuffing appeared first on Get Inspired Everyday! on October 22, 2019
https://getinspiredeveryday.com/food/paleo-butternut-sausage-apple-stuffing/
