Paleo Slow Cooker Stuffing

UPDATE 11/18/14: I updated this Paleo Slow Cooker Stuffing recipe with some new photos and made some very minor tweaks to the ingredients. This dish also makes a great one-pot meal. We enjoy this easy recipe all season long. Hope you love it!

It finally feels like fall. Although, I enjoyed the extra sun the last few months, it’s nice to finally have some rain. Especially, since I have a list of fall type of dishes that I want to cook this weekend – stuffed acorn squash, brussels sprouts and pumpkin ice-cream (which I’ll share, if it turns out good).

I am really into the holiday season this year. I find myself tempted to buy cute Christmas decorations already. Is this what happens when you become a mom? You become all sappy & sentimental?

For the time being, I need to stay on track – which means, finish reviewing the manuscript for my cookbook (which is so much fun!) & get ready to host Thanksgiving. Be on the lookout for some more t-day recipes in the next few days. For now, I am sharing one from my cookbook.

This Paleo Slow Cooker Stuffing is a great one because it will free up your oven for the many other things you will need it for on Thanksgiving. It will be a guaranteed hit with your non-Paleo guests, at least it always is for us!

Find my favorite slow cooker here. It’s really reasonably priced, it’s a great size and cooks very evenly.

Paleo Slow Cooker Stuffing

Ingredients
3 Italian sausages, removed from casing (I use 2 hot Italian and 1 mild)*
2 tablespoons grass-fed butter or ghee, melted*
2 cups of mushrooms, sliced
½ yellow onion, diced
2 stalks celery, diced (about ¾ cup)
3 cloves of garlic, crushed
1 Granny Smith apple, peeled and diced
2 yams, peeled and chopped
6 fresh sage leaves, minced
½ cup pecans, chopped
¼ cup dried cranberries (or sub currants)*
¼ cup beef broth (Don’t want to make your own? Buy pasture-raised broth HERE.)
3 sage leaves, chopped for garnish
Salt and pepper just before serving

1. Brown sausage in a heavy-bottomed pan over medium heat and transfer to the slow cooker.
2. Add the rest of dry ingredients to the slow cooker, pour the melted butter over it and mix with a wooden spoon. Generously salt and pepper.
3. Add the broth and cook on low for 4 to 5 hours.
4. Salt and pepper to taste, then serve.

*Note: If you are in a hurry, you can skip browning the meat and this dish will still turn out great. Browning the meat just gives this recipe a little extra oomph!

For Whole30, make sure to use ghee, currants and Whole30-friendly sausages. 

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