This Clean Eating Stuffing Recipe features all the abundance of fall and is so yummy that you won’t even miss the bread! This Sausage, Apple, Pecan Stuffing Recipe can stand alone as a main dish during the holiday season, be served alongside a slice of turkey, stuffed in a chicken, or even spooned into a warm bowl of Pumpkin Pie Soup. I am so happy to have Joanna Faso, The 30 Clean Chef, share this low carb stuffing, no bread!
Faso has lived and worked all over the world from pizza parlors to vegan diners and is currently living in Bologna, Italy, teaching traditional Italian treats that are The 30 Clean approved. The 30 Clean is a community driven challenge that encourages 30 days of Real Food for Real People. You can learn more at the30clean.com
Sweet Potato Sausage Stuffing Recipe With Apples And Pecans
This Apple, Sweet Potato and Sausage clean eating stuffing recipe has great flavor combinations and the sweetness of the apples and sweet potatoes with the saltiness of the sausage are a perfect combo! This dish is delicious at Thanksgiving but also great for any time in the fall or winter. You’re going to love this clean eating Thanksgiving stuffing.
Makes 4-5 servings
Apple and Sausage Stuffing Ingredients:
- 1 lb Mild Italian Sausage, squeezed out of its casing and broken up into small pieces
- 4 T coconut oil
- 1/2 teaspoon cinnamon
- 2 medium sized sweet potatoes, peeled and cut into 1/2 inch cube
- 2 medium sized apples, peeled and cut into 1/2 inch cube
- 1 medium yellow onion, sliced
- 2 stalks celery, diced
- 1/4 cup dry white wine
- 6 leaves fresh sage, finely chopped
- 1/2 dried oregano
- 1/4 skinned and toasted pecans (or hazelnuts if you prefer)
- salt and pepper to taste
- optional: golden raisins or fruit sweetened dried cranberries
How To Make Sausage Apple Pecan Stuffing Recipe:
1. Preheat your oven to 400 degrees and line a baking sheet with foil.
2. Place the cut up sweet potatoes and apples in a medium sized bowl and drizzle with 2 T of the coconut oil and cinnamon and toss to coat evenly. Spread out the mixture on your baking pan and bake in preheated oven for around 20 minutes or until the pieces are starting to brown slightly. You will need to check on the progress and stir the contents once or twice during cooking. Once done, remove from oven and set aside.
3. In a medium sized skillet on a medium flame, warm 1 T coconut oil and add the broken up pieces of sausage, browning it evenly by stirring continuously. With a slotted spoon, remove sausage to a paper-towel lined dish and leave to cool.
4. If the fat rendered from the sausage is about 1-2 T of liquid leave in pan, otherwise remove a portion of it, leaving just about one tablespoon of the fat and add one more T of coconut oil.
5. Warm the oil/fat back on a very low flame and add the onion, stirring to coat the onion, cover with a lid and allow the onions to sweat and begin to caramelize. After about 5 minutes, stir contents, cover again and allow the onions to cook on low until they are very soft and caramel colored, around 15 min. Add in the sausage and white wine, turn the heat up a medium high heat and allow the alcohol to cook off, about 1-2 minutes.
6. Add the celery, sage and oregano, salt and pepper to the onions and sausage and continue to cook on medium for around 3-4 minutes.
7. Now add in the roasted apples and sweet potatoes and stir to incorporate all the ingredients together.
8. At the very end add the toasted nuts and, if using, the golden raisins or dried cranberries.
9. Spoon the stuffing into a beautiful serving bowl and enjoy!
Printable Clean Stuffing Recipe
You can substitute butternut squash instead of sweet potatoes for another twist on the original.
I used fuji apples that are sweet and crisp, but if you prefer a more tart variety, use granny smith or another variety you find at your local farmer’s market!
I hope you enjoy this clean stuffing recipe for Apple, Sweet Potato and Sausage Stuffing. Have you tried a clean eating Thanksgiving stuffing before? Have you looked into clean eating?