Sweet Potato & Pork Thanksgiving Stuffing

This dish can be prepped the day or two before. Cooking time will be a bit longer if you’re cooking the unbaked stuffing from the fridge, so start checking for doneness at 40 minutes.

This recipe also makes a great filling for stuffed winter squash!

  • Prep time: 45 minutes
  • Cook time: 40 minutes
  • Yield: 8 to 10 servings

Ingredients

Stuffing ingredients:

  • 2 large (8 to 10 ounce) sweet potatoes, peeled and cut into 1/2-inch cubes
  • 3 tablespoons olive oil, ghee, or duck fat (divided)
  • 2 pounds ground pork
  • 1 cup diced yellow onion (from 1/2 medium onion)
  • 1 cup diced carrots (from 1 large carrot or 2 small carrots)
  • 1 cup diced celery (from 2 to 3 celery stalks)
  • 1/2 cup port or sweet sherry
  • 2 large pears, peeled and diced
  • 1 cup dried cranberries or cherries (optional – leave this out if you’re avoiding sugars)
  • 1 cup chopped fresh herbs (I used 3/4 cups flat parsley and 1/4 cup mixed fresh sage, chervil, and thyme).
  • 3 large eggs

Pecan crumble ingredients:

  • 1 1/2 cups unsalted pecans
  • 1/4 cup dried cranberries or cherries
  • 1 tablespoon olive oil, ghee, or duck fat (room temperature, if it was in the refrigerator)
  • 2 to 3 cloves garlic, peeled and roughly chopped
  • 1/4 cup fresh herbs (I used mostly parsley with just a couple rosemary needles and a few thyme leaves)
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper 

Method

1 Roast the sweet potatoes: Preheat oven to 425F and line a large baking sheet with parchment or a Silpat. Toss the sweet potato cubes with 1/2 tablespoon of your cooking fat (if it is ghee or duck fat, melt it first) and sprinkle with salt and pepper.

Spread them evenly on the baking sheet and roast for 20 minutes, stirring the potatoes halfway through the cooking time.

When done, they should be golden brown and easily pierced with a fork.

Paleo Thanksgiving Stuffing

2 Brown the meat: While sweet potatoes are roasting, melt another tablespoon of your cooking fat in a large skillet over medium-high heat.

Brown the ground pork in 2 to 3 batches. Break up the pork as it cooks to make small crumbles. Cook until the meat is well-browned and no longer pink, 5 to 7 minutes per batch. Add additional cooking fat as needed if the pan becomes dry.

As each batch is finished, transfer it to a large bowl with a slotted spoon.

Paleo Thanksgiving Stuffing

3 Sauté the vegetables: In the same skillet used for the pork, melt a small amount (1 to 2 teaspoons) of cooking fat. Add the diced onion, carrot, and celery to the hot skillet.

Season with salt and sauté for 5 to 7 minutes or until the onions begin to turn translucent. Transfer to the bowl with the pork.

Paleo Thanksgiving Stuffing

4 Deglaze the pan: Place the empty pan back over high heat and add the port. Simmer the port for about a minute, scraping up any browned bits that have gotten stuck to the bottom of the pan. Pour the port over the vegetables and pork in the bowl.

5 Heat the oven to 350F. Grease a 9x13-inch or other 3-quart baking dish.

6 Combine the stuffing ingredients: Add the roasted sweet potatoes, sautéed veggies, pears, cranberries, and herbs to the bowl with the browned meat. Mix well. Taste and add more salt, pepper, or herbs, if needed.

At this point, the stuffing can be covered and refrigerated for 1 to 2 days before cooking.

Paleo Thanksgiving Stuffing

When you're ready to bake the stuffing, add the eggs and mix thoroughly to combine. Transfer the stuffing to the greased baking dish and spread into an even layer.

Paleo Thanksgiving Stuffing Paleo Thanksgiving Stuffing

7 Bake the stuffing for 20 minutes, uncovered.

8 Prepare the pecan crumble topping: While the stuffing cooks, pulse all ingredients in a food processor until the mixture is crumbly. Be careful not to over process or you’ll end up with garlicky nut butter!

Paleo Thanksgiving Stuffing Paleo Thanksgiving Stuffing

9 Top the stuffing with the crumble: Remove the stuffing from the oven and scatter the pecan crumble evenly over the top. Bake for 20 more minutes, uncovered. The top should be toasted and smell very fragrant. (If you're not adding the pecan crumble, just bake the stuffing for 30 minutes total.)

10 Cool and serve: Let the stuffing cool briefly before serving.

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Comments

  • Kristen

    What nut would you replace pecans with? I can’t get pecans where I live :(

  • Sandy

    Thank you so much for this delicious recipe! I used Port and it added so much. What a great combination of ingredients! I was recently diagnosed with celiac disease and so I was thrilled to find that I could enjoy stuffing without bread!

  • Gbean

    Delicious! Thanks so much for sharing! I didn’t have any port on hand so I mixed a tablespoon of coconut sugar into the last of some red wine from an open bottle. Worked just as well! I also added one more sweet potato because it was a little too much sausage for us. Love the pecan crumble too- so warm and full of holiday charm! Recently discovered gluten allergies kind of making my first holiday season a little daunting, but a lot easier thanks to yummy recipes like yours. Great work!

  • Hailey

    How would Fresh cranberries work in place of dried? I have lots of fresh and can never find dried without added sugar.

    • Sabrina Modelle

      Hi Hailey,
      I might try for dried apricots or cherries or another dried fruit that does not have sugar. If you are near a Trader Joes, you can find unsweetened dried fruit. Fresh cranberries will add a very tart and slightly astringent quality. I would not use them in the crumble topping.
      Happy Thanksgiving,
      Sabrina

  • Beth Wilkins

    Do you think this recipe would still work without the eggs. I can’t tolerate casein. Or might gelatin eggs work as a sub?

    • Sabrina Modelle

      You could try without the eggs. In this recipe, the eggs do provide some binding and a little structure. If I were going to replace the egg, I would try a flax egg, I think. Good luck and happy Thanksgiving!

  • Liz

    For those who don’t want to use the sherry or port, use the same amount of chicken broth.

  • Cindy

    I’m wondering the same as another poster. Is there a substitute we can use for the wine or sherry, non-alcoholic?

  • Jen

    Hi, crazy I came across this post today as I’m doing my 3rd Whole30 and need to modify my thanksgiving menu. This looks amazing… would it be ok to omit the sherry/port part of the recipe?

  • Katie

    Love how this sounds-will be trying it for Thanksgiving! However, I plan to actually put the stuffing in the turkey, which will be in the oven for about 5 hours. Are there any adjustments that you would recommend?

    • Sabrina Modelle

      Hi Katie, I have not tried this stuffing inside of a bird. If I were going to give this a whirl on Thanksgiving, I might do a dry run with a chicken to see how it does.

      If you’re thinking of trying it with the chicken, do a 1/2 or even a 1/3 portion inside of a roasted chicken.

      I hope it turns out great. Please let us know what you think.

  • Mike

    From the pictures, it looks like you’re using ruby yams, rather than sweet potatoes. Would there be an adjustment if sweet potatoes were actually used in this recipe?