Thanksgiving Caramelized Onion & Sausage Stuffing

I can’t stop eating plantain chips. I’m giving them up, cold turkey. And I’m doing a sugar detox. My face is being stupid. I’m annoyed.

That’s was way too negative to start off a post like that. Let’s turn things around! This weekend was WONDERFUL.

So remember how I told you that I was going to be teaching a cooking class for CrossFit Thin Air at Brickhouse 40? Well that was all true. And that’s exactly what I did. Laura was kind enough to go with me so we could take her car and I could have company on the two hour drive. My car doesn’t do very well on roads that go on an incline. Or decline. Or roads with snow. Or ice. Or fog. Or really any other conditions other than clear skies at 70 degrees.

Anywho, the facility was amazing. Brickhouse 40 is this gorgeous interior design building turned restaurant with an awesome little “test kitchen.” So over 40 people came to the class and I cooked up this dish that you are about to read over. AND I made them my Chewy Pecan Pie Brittle. A friend told me that I can’t call those delicious things brittle, but I need to rename them Caramel Pecan Chews. I won’t, but it is an idea. So just keep that in mind when you eat them. Either way, the crowd seemed to love both of the samples  which made me very happy. It’s a bit nerve wracking cooking in front of people…liiiiike what if it doesn’t come out right. I didn’t even taste anything before I served it. Scary. Thankfully mountain folk seem to like my cooking. Therefore I like them.

Speaking of people I like, here’s a story of someone I don’t know but like already. So last week, this woman named Megan emailed me and told me about her friend Matt and that his birthday was going to be over the weekend. Well, she told me that since she couldn’t wrap me up in a bow for her friend’s bday, it would be wonderful if I could make him a bday video or send him an email, or something fun like that. And since I’m not creative nor do I know how to make a video on a Mac, I sent him a birthday picture and email. The picture included my unattractive self, after a workout, and a message of how I hope his birthday is wonderful. But the coolest part of it all is that Megan sent me a video of him reading my email AND sent me a picture of the two of them holding my face. It’s like we’re the three best friends that anyone could have.


Thanksgiving Caramelized Onion & Sausage Stuffing

  • Yield: 4 1x


  • 1lb ground pork sausage
  • 2 yellow onions, sliced
  • 1 sweet potato or yam
  • 1 container of mushrooms, roughly chopped
  • 2 tablespoons white wine vinegar
  • 1 cup pecans, chopped
  • 2 eggs, beaten
  • 1/3 cup chicken broth
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme, chopped
  • 2 tablespoons fat of choice
  • 1 garlic clove, minced
  • salt and pepper, to taste


  1. Preheat oven to 375 degrees. Cover a baking sheet with foil, throw diced sweet potatoes/yams on it, sprinkle with olive oil and salt and pepper. Bake for about 15-20 minutes or until sweet potatoes are tender, then set aside.
  2. While those cook, pull out a large skillet, place it under medium-high heat and place a tablespoon of fat along your minced garlic clove and your mushrooms in it to begin to cook down. Add a bit of salt and pepper and cook until soft. Once they are done cooking, add to a large bowl.
  3. While your mushrooms are cooking down, add a tablespoon of fat to another large skillet over medium heat and add your sliced onions. Continuously move onions around to help coat and caramelize. The caramelization will take about 10-15 minutes. Add a bit of salt and pepper, to taste.
  4. When your mushrooms are done cooking, add your pork sausage to the hot mushroom pan (the mushrooms have been removed at this point). Use a wooden spoon to break up sausage and cook until almost cooked through.
  5. Once the sausage is all done, add mixture to your mushroom bowl to cool. Now beat your eggs, add to your sausage mixture, and add your chicken broth and vinegar, along with your sweet potatoes, pecans, and chopped herbs. Mix well.
  6. You can now either use a 9×13 baking dish to place your stuffing in OR place on a foil-lined baking sheet. Either way will work.
  7. Bake at 375 degrees for about 10 minutes, then add your caramelized onions and cooked for 5 more minutes.
  8. Eat it up!!!! OMG OMG, its so good.

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Oh, Hi! I’m Juli.

I’m a food hoarder. And a really bad dancer. If you don’t know me well, you will probably not understand my humor. Therefore, I apologize ahead of time. Thanks for listening to my ramblings of my ever-changing life and trusting my kitchen mishaps. Your trust in me is appreciated.


108 thoughts on “Thanksgiving Caramelized Onion & Sausage Stuffing”

  1. Thanks a lot, now I am hooked on plantain chips, too- and it is your fault! I am making pumpkin chili tomorrow and those must be sprinkled on top.

  2. Platain chips aren’t allowed on SCD so this is one thing from which I don’t have to wean myself off. (though that did not keep me from having cocoa,…lol) So good luck with the plantain and sugar detox.
    And that is very sweet of you to send your bday wishes like that 🙂

  3. Every time you post a Thanksgiving recipe I say, “That’s the one I’m going to make for Thanksgiving.” And then you post another one and I add that to the list. But I don’t want to provide the entire Thanksgiving dinner for my family so I’m respectfully asking you to stop posting recipes… 🙂

  4. Looks delicious – have you tried using this as actual stuffing in a bird? Would it change the recipe at all?

    Good luck on your 21-day detox – does it affect your training at all?

  5. You probably have but if not, have you tried atralin and acanya for your face? They are gels and work amazing! Also glytone fase wash (actually a body wash) is awesome too, 100% improvement! Drysol is a must for no more pitt stains!

  6. There is something about talking in front of a group of people that makes ones pits sweat profusely, even if one isn’t nervous. I hate that. After I teach a class, I have to change my shirt. So embarrassing!

    1. I made it last night! Sooo Wonderful!
      I didn’t see where to add the VINEGAR so I left it out, and it was still amazing!

  7. I’m one of the lucky mountain people that got to taste your delicious food! I’m also the one that pointed at the oven to remind you about the sweet potatoes…which I know you didn’t need reminding about, so then I just looked like an a-hole. I think I have an obsession/fear of burning things in the oven, probably because I have had way too many “OH SHIT” moments. So..sorry. Anyway – the stuffing was ridiculous. And I have to say – I hate brittle, so if you wouldn’t have made it for us, I would have never made it, but now, of course, it’s on the menu. It’s chewy and rich and decadent and tastes super naughty and yummy. Thank you for the recipes and thank you for hiking it up to the mountains for us!

  8. I owe my current obsession with plantain chips to you! 🙂 This recipe looks great and I need a stuffing recipe for next week but I eat both paleo and low fodmap so that means no onions and mushrooms. Any suggestions of what might work well instead?

  9. You are so beautiful. I love your blog! Thank you for all the wonderful Thanksgiving recipes. Can’t wait for your cookbook!! Cheers

  10. This looks fantastic! I just made a {paleo} pumpkin bread stuffing this weekend, and it definitely satisfied my “Thanksgiving food” craving for November. Looks like this would be a perfect recipe to add to the Thanksgiving table as well!

  11. i think the stuffing looks amazing, and i’m going to have to try that brittle/chewy stuff.

    for what it’s worth, i think the guy is CUTE. there could be weirder ways to meet a man, and i think it’s really sweet that he likes what you do.

    you are beautiful, whether you think so or not.

  12. Oh…and I totally think I’m going to do this one for stuffing/dressing this year! I had a debacle last year with paleo stuffing and attempting to use almond flour bread cubes in lieu of standard bread cubes. Bad idea. Didn’t come out well at all. So yay, maybe I’ll do this one! Sounds AWESOME!! And I LOVE caramelized onions!!

  13. When are you doing your detox? If you do it, I’ll do it with you! Sugar makes me INSANE and sick, but neither of those side effects seem to stop me from stuffing my face with chocolate chips.

  14. Hi Juli, a lot of times I make my stuffing the day before T’giving. What do you think about making this recipe a day ahead? Will,is taste as good? Thanks. 🙂

  15. I just found your site and I love it and all your commentary! Thanks for the great recipes! I drool every time you talk about the brittle. I need to make very soon! I will be making this stuffing and it will be before thanksgiving. I am craving it already. Do you have a pin it button somewhere that I’m not seeing? I keep pinning your recipes. Just wondering if it could be easier than copy and pasting onto Pinterest.

  16. God bless you for including the little print button with your recipes…I just love being able to easily get copies for grocery shopping and computer-less preperations!

  17. This is absolutely amazeballs! I used pumpkin instead of sweet potato, and I used lots of chives (I made the Bacon Chive Sweet Potato Biscuits!) and rosmary and savoury. I also omitted the broth (I was out) and used 2TBLS coconut aminos instead of wine vinegar. This turned out amazing! I made if for dinner tonight. It’s soooooo delicious, thank you for an amazing recipe!

  18. And ditto – plantain chip addict – I keep looking at the container saying no more – but rationalize that only one more…. :0

  19. Just curious if you danced for the class i.e. similar to the cooking video you made for the curry cashew chicken and rice. I mean if you are going to go and cook for a class you might as well give them the entire show….right?

    I think the dish in this write up will be on the menu for the thanksgiving morning. Thanks!

  20. Instead of yams or sweet potatoes,what about acorn squash? …never cared for the two…do you think it’ll still be delicious?
    Btw, your treats rock! I’m not much for baking,but I have knocked out a few of your recipes -everyone loves them. Propers to you girl! Get it!


  21. Just made this and it is AMAZING!! I’m going to eat the whole batch by myself before thanksgiving, so im gonna have to make another batch for Thursday!

  22. I just made this this evening and have a couple of comments – first, you could totally saute the onions while the main dish is baking – will save you some time and a pan! Also, don’t use 1 tablespoon of DRIED thyme. You know that the ratio is 1:3 with dried herbs… silly me 🙁 Otherwise it’s great and can’t wait to eat more of it tomorrow!

  23. Made this last night. I didn’t have mushrooms so I added carrots and roasted them with the sweet potato. This was amazazing. Truely one of the best dishes, in my opinion, so far.

  24. I’m making this today for tomorrow. I’m a little confused on the last step with the onions. Do you incorporate the onions with the other stuff when you add them? Or just put them over the top?


    Also, love the blog. You rock.

    1. I went ahead and incorporated the onions. It worked great. And I have to agree with several other folks that I was not expecting this to taste like (but better) traditional stuffing. I was literally stunned as I ate it along side the rest of the feast. Thanks! Can’t wait to try it for breakfast this week.

  25. Made this for tomorrow – used turkey andouille already cooked sausage – spicy – recipe is yummy – I would recommend a large sweet potato

  26. I just made this dressing and the pumpkin cheesecake for my VERY non-Paleo family for tomorrow. I can’t wait to win them over to the Paleo side.


  27. I made a variation of this today for Thanksgiving and it was fantastic!!! I wasn’t expecting it to truly taste like stuffing without the bread! Yay!!! 🙂


  28. This was amazing!! I am totally making it at Christmas, my family LOVED it! They were all giving me a hard time about bringing a Paleo dish to Thanksgiving, but I am pretty sure I saw everyone taking seconds and thirds of this “stuffing!” 🙂 I forgot the vinegar, but it didn’t need it.

  29. I too made this for Thanksgiving. I made the mistake of telling them it was bread-less ( because they have no idea what Paleo is) and alot of them were not open to trying it, but those who did said it was delish. I LOVED it, and so I had more for myself! I can’t wait to have leftovers for lunch today, nom nom nom.

  30. It was requested that I make paleo side dishes for Thanksgiving..I made this stuffing and the Chicken Bacon Alfredo without the chicken. Everyone loved it!! Even my 14 year old son! This stuffing is amazing it was my favorite thing on my plate! Thx again for such amazing recipes!!

  31. This was AH-MAZING! 🙂 I’m not even a good cook and this was so easy and fun to make! I had pots and pans and the oven going.. I looked very legit making this.. but the best part is that it turned out so delish. I ate it, by myself, for 2 days straight! Will definitely make this again, and again.. YUM.

  32. I made this for Thanksgiving and it was the main event of the meal!!! Thanks for such a wonderful recipe!! This will be a staple for years to come!

  33. I just want you to know how much this dish has saved my ass this week. I cooked this on Sunday and this has given me a nutritious breakfast, 2 x lunch for me when I work in a place that offers free food – basically, mystery meat covered in mystery sauce. This dish is amazing and portable and leaves me feeling energized and not disgusting. THANK YOU!

  34. Wow. I’ve been wanting to make this since I saw your post and am so happy I did today. It completely rocked! Thanks for the most excellent recipe!

  35. This was incredible. It was a huge hit in my house. Thank you for sharing your amazing recipes with us!

  36. Genius! Delicious! Was troubled by a bit of nostalgia. Wanted to make Dad’s traditional dressing, but fought the nostalgic urge with your new and improved stuffing Dad would have loved it Many Thanks.

  37. made this last night as a trial run for my christmas eve dinner and it was a huge hit! loved everything about it!

  38. We made this at Thanksgiving and then again at Christmas. Holy guacamole Juli! MmmmmmmmmAzing. Like I think this could be my favorite food. Thank you for sharing all of your delicious recipes with the world!

  39. I started Paleo about 6 months ago & your recipes & comments made a potentially difficult time soo much easier, even enjoyable. Thank you!

    I was worried about Thanksgiving because, for me, it’s all about the stuffing. This looks like a winner! Double Thank you!

    Please keep doing all that you’re doing. I know it’s nerve-racking at times but I’m sure I’m not the only one you’ve helped!

  40. This was absolutely epic! I doubled the yams (should have baked them longer because of that), and I only had beef broth. Those walnuts make each bite of this a bite of Christmas. Outstanding.

  41. Could I go through step 6, refrigerate overnight, and then bake it before dinner the next day? Looking for make ahead Thanksgiving day stuff!

  42. Again—a freezing question—can it be done? I need to cook several side dishes ahead of time this yer (due to work schedule) and then heat when I get to parents’ for Thanksgiving!

  43. I just can’t stand the thought of not having bread in my stuffing …. I need it to be gluten free and am wondering if I add gluten free bread how much more chix stock I might need?

  44. I just had to tell you that I made this dish for a Thanksgiving pot luck at work. Several people here are crossfitters and on the paleo diet while others mock us. EVERYONE loved this dish- even the mockers!

  45. This today for a pot luck tomorrow. I was out of thyme so I used just sage as a sub for the hherbs. It tastes very good, but I hope i didn’t spoil the recipe. Sure wish I could taste with the intended spices.

  46. Thank you, thank you, thank you. Used sage and thyme, added celery, used apple cider vinegar and beef bone broth. There is no way to screw this up, the sausage and onions give it so much flavor. Also on the 21dsd so I’m extra excited about this. Hope I don’t eat it all before dinner.

  47. Just wanted to say this was absolutely delicious!!! My mom made this especially for me, and it was so good that I wasn’t even tempted by the “regular” bread stuffing (which used to be my favorite before going paleo). We didn’t have fresh herbs so we used dried sage and thyme and it worked out great. The leftovers made a great day-after T-day breakfast. Thank you for sharing!!!!!!!! 🙂

  48. I brought this to a friend’s house for a Thanksgiving potluck – by far the best thing there!! Everyone loved it! I doubled the recipe, and between 9 of us most everyone got seconds (and several got thirds), even with everything else there, so I unfortunately only had enough leftover for breakfast the next morning. But it was delicious then too (with a fried egg on top! :)). Also, I used butternut squash instead of sweet potato, and left out the vinegar (was out of it), and it was amazing anyway.

  49. This is a WIN for sure. Made it for Thanksgiving and everyone loved it. Next time double batch. I followed recipe exactly except added in the caramelized onions with all the other ingredients. So yum; a big hit!

  50. This recipe is great. I made it for Thanksgiving and am taking a modified version to Christmas dinner. I swapped out the pecans for sundried tomatoes because cooked nuts in savory foods kind of weird me out. Then I started making this for dinner tomorrow and realized I did not have any mushrooms. So I added a big bunch of chopped kale. I know, what a substitution. I’m optimistic though! Thanks for your tasty treats.

  51. This sounds amazing! I will be cooking my first thanksgiving feast this year, so I’ve been finding recipes. Can you stuff the turkey with this stuffing or is better to cook on its own?

  52. I am going to try this using Ground beef instead of pork as my inlaws are coming this year and they do not eat pork. Thanks!

  53. I made this tonight for dinner and it was so delicious!! Thank you!! I omitted the vinegar because my hubby doesn’t like it .. but what does the vinegar do anyway? I made chicken too but I think next time I’ll just add another sweet potato and just have that!!

  54. Giulietta Garland

    Excellent! I added chopped and slightly sauteed celery, since celery is always part of my stuffing. I didn’t read the directions for what kind of pan to put it in and used an 8X8 size, so it took longer to cook. Turned out delicious, though.

  55. This recipe is great and very tasty, but reader beware: caramelizing onions takes much longer than 10-15 minutes. A true caramelization takes at least 45 minutes on LOW, so allow yourself time. Otherwise, you’re gonna have bitter, burned onions and nobody wants that.

  56. It’s 2022. I found your recipe YEARS ago and it’s been a staple ever since. I misplaced your LAMINATED recipe I’ve been using for the past 5 years. I was panicked thinking I couldn’t find it. Luckily I did ten years of Pinterest sleuthing and was so excited to find it, AND that the link is still live. So many websites are broken now from my 2014 Pinterest saves. Since using this recipe I’ve graduated from a single girl, to newly married, to now mom of three taking this to the school Thanksgiving potluck in a week. It’s THAT GOOD! Thanks for giving my family a unique classic! My kids are going to enshrine this for generations to come, and I’m not exaggerating. They always make sure I’m cooking it! They are 8 and 6 (and a 2 year old, but he doesn’t know what he likes yet) so they have many more years of this to enjoy. Thank you for it! You are very talented.

    1. awwwww that is SO FREAKING COOL you’ve made the recipe for that long. i can’t believe you laminated the recipe haha! that is incredible! thank you so much for making the recipe so many times!

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