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Paleo Stuffing 16 November, 2017 | Appetizers & Sides, Paleo

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  • 1 butternut squash, peeled, seeded and cubed
  • 2 sweet potatoes, peeled and cubed
  • 2 tablespoon bacon fat, tallow or lard, divided use
  • 1 onion, diced
  • 2 stalks of celery, diced
  • 1 ½ pounds bulk sage pork sausage
  • 1 granny smith apple, diced
  • 1-2 tablespoons of butter, greasing pan
  • 1 cup dried cranberries
  • 1 cup toasted pecans, chopped
  • 2 tablespoons fresh chopped herbs (sage, rosemary, thyme, and more)
  • 1 tsp each sea salt and black pepper
  • ½ tsp cinnamon
  • ½ cup turkey broth or apple cider


Preheat oven to 375ºF and butter a 9”x13” baking dish. Set aside. Lay out squash and sweet potatoes on a rimmed baking sheet and toss with 1 tablespoon of fat. Bake in preheated oven, 20-25 minutes or until mostly cooked. Meanwhile, in a large skillet over medium heat, sauté onion in remaining tablespoon of fat until translucent, 8-10 minutes. Add celery and continue to cook, 2-3 minutes. Add sausage and apple and cook, using a spoon to break up any large chunks, 6-8 minutes. Using a large mixing bowl, combine squash, potatoes, sausage mixture, cranberries, pecans , fresh herbs and spices. Transfer mixture to prepared baking dish and add broth or cider to the top. Cover tightly with aluminum foil and bake in preheated oven, 15-20 minutes. Serve warm.

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