Paleo-Inspired Thanksgiving Stuffing | New Seasons Market

Paleo-Inspired Thanksgiving Stuffing



  • 2 tablespoons ghee or coconut oil
  • 3 sweet potatoes, cut into 1/2-inch cubes
  • 3 jewel yams, cut into 1/2-inch cubes
  • 2 pounds grass-fed ground meat of your choice
  • 1 large onion, diced
  • 8 shiitake mushrooms, sliced
  • 3 celery ribs, diced
  • 3 tablespoons ghee, coconut oil, or rendered animal fat
  • 1 tablespoon dried sage
  • 2 teaspoons sea salt
  • 1 teaspoon black pepper
  • 1/2 cup white wine
  • 3 tart apples, cored and cut into 1/2-inch chunks
  • 1/2 cup chicken stock
  • 3/4 cup toasted hazelnuts or walnuts


  1. Preheat oven to 350°F. In the oven, melt butter in roasting pan. Toss diced sweet potatoes and yams in roasting pan after butter has melted, stir to coat. Bake yams and sweet potatoes for 45 minutes. Remove from oven and set aside.
    In a skillet, crumble meat and cook until lightly browned. Remove from heat. Set aside. Sauté onions, mushrooms, and celery in reserved fat in a saucepan until onions begin to caramelize. Add seasonings and cook over medium heat for 2 additional minutes. Add white wine and continue cooking over medium heat until liquid is reduced by half.
    In a large bowl, combine sautéed vegetable mixture, browned meat, apple chunks, roasted sweet potato and yam cubes, chicken stock, and nuts. Transfer all ingredients to a baking dish and bake at 350°F for 20 minutes. Bake until all ingredients are tender. Serve immediately.


from the NSM Nutrition Team recipe box

gluten-free, nightshade-free, paleo-friendly