Holiday Stuffing by Auto Immune-Paleo


Apple-Cranberry Holiday Stuffing
1 sweet potato, cut into 1″ squares
1 cup fresh cranberries, cut into halves
3/4 cup bone broth
4 slices pastured bacon
1/2 onion, chopped
4 stalks celery, chopped
4 cloves garlic, minced
2 tablespoons rosemary, minced
1 tablespoon solid cooking fat
2 cups mushrooms, sliced thinly
1 1/2 heads of cauliflower, processed in a food processor until it forms “rice” sized granules
1 green apple, cut into 1″ squares
1/4 teaspoon cinnamon
1/2 teaspoon sea salt
Preheat your oven to 350 degrees. Combine the sweet potatoes, cranberries, and bone broth in a large baking dish. Bake in the oven for 30 minutes, stirring once to ensure even cooking. Meanwhile, cook the bacon slices in a skillet on medium heat, turning when needed, until they are crispy. When they are finished, remove and let cool, leaving the fat in the pan. Add the onion and celery, and cook for 8 minutes, or until beginning to brown. Add the garlic and rosemary, and cook for another couple of minutes. Remove the onion mixture from the pan into a small bowl and set aside. Add the solid cooking fat and the mushrooms to the pan. Cook, stirring, for a couple of minutes until the mushrooms are browned. Add the cauliflower “rice”, and cook, stirring for five minutes. Set aside. When the sweet potato mixture is finished cooking, remove from the oven and turn the heat up to 425 degrees. Add the cauliflower mixture, the onion mixture, the apple as well as the cinnamon and sea salt to the sweet potato mixture and stir to combine. Place back in the oven for another 10 minutes. Let cool for a few minutes, and serve warm.
Serves 6-8 as a side dish.
Note: If you are using this to stuff a turkey, skip the last 10 minutes of cooking – it will have plenty of time in the oven with the bird!



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