UPDATE 11/18/14: I updated this Paleo Slow Cooker Stuffing recipe with some new photos and made some very minor tweaks to the ingredients. This dish also makes a great one-pot meal. We enjoy this easy recipe all season long. Hope you love it!
It finally feels like fall. Although, I enjoyed the extra sun the last few months, it’s nice to finally have some rain. Especially, since I have a list of fall type of dishes that I want to cook this weekend – stuffed acorn squash, brussels sprouts and pumpkin ice-cream (which I’ll share, if it turns out good).
I am really into the holiday season this year. I find myself tempted to buy cute Christmas decorations already. Is this what happens when you become a mom? You become all sappy & sentimental?
For the time being, I need to stay on track – which means, finish reviewing the manuscript for my cookbook (which is so much fun!) & get ready to host Thanksgiving. Be on the lookout for some more t-day recipes in the next few days. For now, I am sharing one from my cookbook.
This Paleo Slow Cooker Stuffing is a great one because it will free up your oven for the many other things you will need it for on Thanksgiving. It will be a guaranteed hit with your non-Paleo guests, at least it always is for us!
Find my favorite slow cooker here. It’s really reasonably priced, it’s a great size and cooks very evenly.
Paleo Slow Cooker Stuffing
3 Italian sausages, removed from casing (I use 2 hot Italian and 1 mild)*
2 tablespoons grass-fed butter or ghee, melted*
2 cups of mushrooms, sliced
½ yellow onion, diced
2 stalks celery, diced (about ¾ cup)
3 cloves of garlic, crushed
1 Granny Smith apple, peeled and diced
2 yams, peeled and chopped
6 fresh sage leaves, minced
½ cup pecans, chopped
¼ cup dried cranberries (or sub currants)*
¼ cup beef broth (Don’t want to make your own? Buy pasture-raised broth HERE.)
3 sage leaves, chopped for garnish
Salt and pepper just before serving
- Brown sausage in a heavy-bottomed pan over medium heat and transfer to the slow cooker.
- Add the rest of dry ingredients to the slow cooker, pour the melted butter over it and mix with a wooden spoon. Generously salt and pepper.
- Add the broth and cook on low for 4 to 5 hours.
- Salt and pepper to taste, then serve.
*Note: If you are in a hurry, you can skip browning the meat and this dish will still turn out great. Browning the meat just gives this recipe a little extra oomph!
For Whole30, make sure to use ghee, currants and Whole30-friendly sausages.
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