Paleo Thanksgiving "Stuffing"

StephanieWellbeing

This recipe is actually my Yiayia's (Greek for grandma) that she used to make on thanksgiving, except we opted out the bread. In the future, I may be experimenting with an almond flour crumble mixed in, but for now, between my brother's nut allergy and the deliciousness this already has, it is savory just the way it is! This is a great recipe for the holiday season and and a wonderful Paleo side dish option. Omit the raisins for less sugar for diabetic folks. There are so many wintery recipes right now, and this one fits right in among the bunch. Enjoy!

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Prep Time 15

Cook Time 35

Baking Time 45

Total Time 1 35

Course Appetizer, Dinner, Main Course, Side Dish

Cuisine Diabetic-Friendly, Gluten-Free, Paleo

Servings servings

Ingredients

2 lb. grass-fed ground meat, 90/10
2 eggs
2 sweet potatoes, skinned and chopped thickly
1/2 cup EVOO, olive oil
2 small sweet onions, chopped
4 stalks celery, finely diced
A handful of dark raisins, for topping
Salt and pepper, to taste
1 tbsp cinnamon

Instructions

Pre-heat your oven to 375 F.
First steam or boil the sweet potatoes until they are fork tender.
In the meantime, dice your onions and celery.
Add the olive oil to a large pan on high heat until it warms.
Then add the onion and celery and reduce to medium heat, browning both (about 10 minutes)
Continue stirring so that they don't burn!
Once browned, add the meat and with your spatula crush it up so it becomes small pieces (crumbled).
Flip the meat around continuously to mix with the celery-onion and to avoid burning (about 10 minutes to brown)
While the meat is browning, add your favored amount of kosher salt and pepper.
By now, your sweet potatoes should be done.
Remove them and mash in a bowl with a fork or auto masher.
Grab two eggs and crack into the meat mixture mixing quickly so that they don't become solidified.
Once the eggs are mixed, add in the sweet potato mash.
Mix aggressively until the entire batch is uniform (another 5 minutes in the pan to mix and soften it all)
Transfer to a casserole dish (pyrex preferred - you may line it with parchment paper at the bottom to prevent sticking if you would like).
Top with the raisins.
Stick in the oven for 40-45 minutes (or until the top is crispy and golden brown).
Remove and let cool for 5 min before digging in!