Paleo Bacon Sausage Stuffing
Ingredients
-
1
medium
butternut squash, peeled and cut into ½ inch cubes (about 4 cups)
-
1
pound
Italian sausage, mild
-
6-8
slices
bacon, chopped
-
1
piece
apple, chopped
-
1
medium
onion, chopped
-
3
stalks
celery, chopped
-
2
tablespoons
butter, ghee, or vegan butter
-
½
cup
dried cranberries
-
½
teaspoon
salt
-
2
teaspoons
dried sage
-
½
teaspoon
dried thyme
-
½
teaspoon
dried rosemary
-
1
tablespoon
oil of choice
-
½
cup
grated parmesan cheese (optional)
Instructions
- Preheat the oven to 425°F.
- Peel the butternut squash and cut it into ½ inch cubes.
- Line a baking sheet with parchment paper and add the squash in a single layer.
- Toss the squash with oil and a touch of salt, then bake for about 30 minutes, tossing halfway through.
- While the squash is roasting, chop the apple, bacon, and onion, and set aside.
- In a Dutch oven or large cast iron skillet, heat the butter over medium heat.
- Add the onion and celery, cooking for about 5 minutes until softened.
- Add the Italian sausage, bacon, and seasonings, mashing everything together and cooking for about 3-4 minutes until lightly browned.
- Stir in the chopped apple, cranberries, and roasted butternut squash, tossing everything together.
- Transfer the Dutch oven to the oven and bake for an additional 30 minutes.
- If using parmesan cheese, sprinkle it on top before serving.
Nutrition Facts (estimated)
Servings
8
Calories
250
Total fat
15g
Total carbohydrates
20g
Total protein
15g
Sodium
300mg
Cholesterol
30mg
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