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
Ingredients
- 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Bake at 375 degrees for about 10 minutes, then add your caramelized onions and cooked for 5 more minutes.
- Eat it up!!!! OMG OMG, its so good.
Hahaha dude sweat stains are a b*tch, Oh and I’m craving your carrot detox pudding! Need. To. Buy. Carrots.
This is THE best stuffing recipe, paleo or otherwise.
I had to give up plantain chips too….those things are just too damn good!!
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.
Can’t wait to try this tomorrow!
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 🙂
My birthday is November 24th. Since you’re handing out birthday gifts, won’t you please move in with me and cook for me every day?
Looks AWESOME! What would you suggest for 2TBSP of fat? Bacon grease? Butter?
coconut oil or bacon grease!
I’m on the hunt for some good pork sausage. Any recommendations?
US Wellness meats has great pork sausage!
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… 🙂
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?
nah, i just have more sweet potatoes and/or plantains