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.
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.
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.
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!!!!!!!! 🙂
I enjoy you’re recipes so much, I often make them and pass them along to my followers! We had our very first grain free thanksgiving and you’re biscuits and stuffing were stars! thank you thank you!
Amazing the past two days after the feast as well!
Leftovers? More like MOVE OVER! http://jisforjudy.com/thanksgiving-leftovers-and-sides/
Happy Holidays to you and yours! 🙂
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.
Was the pork sausage spiced or just ground pork?
the one i found at whole foods had spices in it
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!
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.
This is my family’s favorite Thanksgiving stuffing-EVER. Paleo or no paleo. Amazing.
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?
haven’t tried stuffing a turkey with it