I have been making a version of this AIP Thanksgiving Stuffing for many years now. This stuffing is my absolute favorite! I would make it from scratch each year growing up and the best part was the crispy edges. I loved all the herbs and flavors that go into stuffing, such a warm reminder of tradition. I would eat so much stuffing I would fill up on it and have a stomachache. That’s not good, and it ruins the dessert, the second best part of Thanksgiving.
Without the bread, this stuffing doesn’t make me feel full and heavy. Just because this doesn’t have bread doesnt’t mean you will be missing out. It brings all the fall flavors together like thyme, cranberries and caramelized onions. Drizzle a little gravy over it to take it to the next level. This is a great make ahead dish and will taste even better the next day.
AIP Thanksgiving Stuffing
This AIP and Paleo stuffing has all of the flavors of the holiday without any of the bread.
- 1 lb pork sausage
- 1 large sweet potato skin removed and medium diced
- 5 oz crimini mushrooms stems removed and medium diced
- 1 leek sliced and cleaned
- 2 large yellow onions sliced thinly
- 1 cup dried cranberries unsweetened
- 1 tablespoon thyme chopped
- 1 tablespoon sage chopped
Preheat oven to 400 degrees, line a baking sheet with parchment paper and roast sweet potatoes for 20 minutes or until soft.
In a pan over medium heat, brown pork until no longer pink. When the pork is done cooking add to a large bowl and set aside.
In the same pan (add more oil if needed) add onions, and cook for about 20 minutes until caramelized. Stir often to prevent burning. Once onions are done cooking add them to the same bowl as the pork.
Next, add the leeks to the pan and cook until soft about 5 minutes. Add the mushrooms to the pan and cook until the juices release and they become tender. Lastly add in the cranberries, thyme and sage to the pan and cook another 2-3 minutes.
Remove the pan from the heat and add everything to the bowl. Stir thoroughly until everything is combined.
Place the stuffing into a baking dish and warm in the oven before serving.