Ingredients
Bread:
- 1/2 cup cooked sweet potato mashed
- 4 eggs
- 1 tsp raw honey or pure maple syrup
- 1 tbsp raw apple cider vinegar
- 1/4 cup coconut oil melted and cooled
- 1 1/3 cups blanched almond flour
- 3 Tbsp coconut flour
- 3/4 tsp baking soda
- 1/2 tsp sea salt
Stuffing:
- 3/4 lb pork sausage or turkey sausage, casings removed if necessary
- 2 Tbsp plus more as needed ghee or preferred cooking fat
- 1 cup celery chopped
- 1 onion medium, chopped
- 1 cup white mushrooms chopped
- 1 pink lady apple chopped
- 1/3 cup pecans chopped
- Sea salt and pepper to taste
- 1 Tbsp organic poultry seasoning
- 1 tsp ground sage or 2 Tbsp fresh sage leaves, finely chopped
- 2 eggs whisked
- 6 Tbsp or more turkey or chicken bone broth
- 1 bread recipe cooled, cubed, and allowed to sit for at least an hour*
Instructions
For The Bread:
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Preheat your oven to 350 degrees and line an 8 x 8" baking pan with parchment paper.
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In a medium bowl, combine the dry ingredients and set aside. Then, in a large bowl, whisk together the sweet potato, eggs, honey or maple syrup, apple cider vinegar and coconut oil.
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Stir the dry ingredients into the wet until fully combined, then spread the batter into the prepared baking pan and bake 25 minutes or until set and beginning to brown.
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Allow to cool completely before cutting into 1" cubes. You can make this the day before and let the bread cubes dry overnight, or, toast them on a large baking sheet prior to using for the stuffing.
For the Stuffing:
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Preheat your oven to 375 degrees. Heat a large skillet (cast iron/ovenproof is ideal) over med to med-hi heat and add the 2 Tbsp cooking fat. Once heated, add chopped onion and celery and cook for about 3-5 minutes, until softened.
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Add the ground sausage to the skillet and use a wooden spoon to break up lumps and stir as it cooks. Cook the sausage with the onions and celery until browned, lower heat to medium.
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Add the mushrooms, chopped apples and pecans and cook for a couple of minutes until just softened. Now add the salt, poultry seasoning and sage. Lower the heat and stir to combine all flavors. Simmer for 2 more minutes, remove from heat and set aside to cool a bit.
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After the stovetop mixture cools enough to handle, toss it with the bread cubes, broth and whisked eggs. Transfer the stuffing to a large baking dish coated with a thin layer of coconut oil, and bake in the preheated oven for 30-40 minutes until toasty brown. Serve and enjoy!
Recipe Notes
*Alternatively, you can lightly toast the cubes in the oven
**Prep time does not include cooling time for the bread