Recipe courtesy of how2heroes
Come along with us to the South and try our sausage-forward stuffing. Paired with cornbread, pecans and tart cherries (or give a nod to the North with cranberries if you prefer), we’re pretty sure this will become an annual favorite at the Thanksgiving and holiday table. Make it a day ahead to let all that delicious sausage flavor sink in and to help space out your prep. We have a wide variety of sausages for you to choose from breakfast sausages to Italian sausage and chorizo, in or out of the casing. All our meat is pasture-raised and deeply flavorful.
- Cookie sheets
- Small saucepan
- Large bowl
- Sauté pan
Preheat oven to 325°
Add dried cherries to a small saucepan with ¼ sugar and just enough water to cover. Simmer until cherries plump up.
Cut cornbread into ½" cubes, spread out on cookie sheets, and bake until just dry, about 20 minutes.
Transfer cornbread to a large bowl and set aside.
In a sauté pan, toast pecans over medium-low heat until aromatic and slightly golden (2-3 minutes).
Halve leeks lengthwise then cut crosswise into ½" pieces. Wash leeks in a bowl of cold water and strain.
Melt butter in a sauté pan and sweat leeks, celery, and onion over moderately low heat, stirring until leeks are tender, about 15-20 minutes.
Add sausage to leek mixture and cook over moderate heat, stirring occasionally, for 5 minutes or until sausage is cooked through. Stir in pecans and add to bowl with toasted cornbread.
Add chicken stock to the same pan that had your sausage-leek mixture in it. Cook down to 1 cup of liquid.
Add pecans, sausage-leek mixture, sour cherries, chopped herbs, and reduced chicken stock to a bowl of cornbread. Taste for seasoning and adjust with salt and pepper if needed.
Cool stuffing completely. Stuffing may be made 1 day ahead and chilled, covered. Bring stuffing to room temperature before stuffing in turkey or adding to a casserole dish.
This cozy and comforting Paleo chili recipe is filled with ground meat and a ton of veggies to keep you full and satisfied. It’s a Whole30-friendly chili and AIP-compliant, too, with no tomatoes and no beans.
For ground meats: I recommend bison, pork, or beef or a mix! (I used bison and pork).