Apple Butternut Sausage Stuffing with Cranberries

So I made this recipe with my weekly cooking client to see how it would work or not for a grain free stuffing or side dish for the Holidays.

She loved it so much that we are making it for Thanksgiving and she has already had it twice this month.  This is a dish I could eat all year round and it really is a complete meal.  I hope you will try it for yourself.  I would love to hear how you like it.


Apple butternut sausage stuffing with cranberries


  • 1 large butternut squash peeled and cut into 1/2 inch cubes, about 6 cups
  • 1 tsp coconut oil for the squash
  • 1/4 tsp sea salt
  • 2 tbsp cooking coconut oil
  • 1 small onion chopped
  • 3 celery stalks chopped
  • 1 cup chopped mushrooms
  • 1 lb pork sausage, pastured raised
  • 1 large apple or 2 small, cored and chopped
  • 1/4-1/2 tsp salt
  • 1 1/2 tsp of dried sage
  • 1 tbsp + 1 tsp dried poultry seasoning
  • 3/4 cup dried cranberries 
  • Fresh parsley and cilantro, chopped 


  1. First prepare to roast the butternut squash cubes.
  2.  Preheat the oven to 425 degrees. Toss the cubes with the 1 1/2 Tbsp coconut oil  and 1/4 tsp salt, and spread out in a single layer on a large baking sheet lined with parchment paper
  3. Roast in the preheated oven for 30-40 minutes, stirring a couple of times
  4. While the squash is roasting, get your other ingredients chopped and ready.
  5.  Heat a large skillet (cast iron/ovenproof is ideal) over med to med-hi heat and add the 2 Tbsp coconut oil Once heated, add chopped onion, mushrooms and celery and cook for about 3-5 minutes, until softened.
  6.  Add the ground sausage to the skillet and use a wooden spoon to break up lumps and stir as it cooks. 
  7. Once sausage is browned, add the chopped apples and cook for a couple of minutes until just softened.
  8. Now add the salt, sage and poultry seasoning. Lower the heat and stir to combine all flavors. Simmer for 2 more minutes, remove from heat and set aside.
  9. Once the butternut squash is roasted (it should be light brown and crisp on the outside) add it to the sausage mixture along with the dried cranberries and toss to combine. 
  10. Lower the oven heat to 375 degrees. If you used an ovenproof skillet, you can bake right in the skillet. If your skillet is not ovenproof, transfer the entire mixture to a 2-3 qt baking dish and spread out evenly.
  11. Bake in the preheated oven for 30 minutes or until toasty and set.
  12. Garnish with fresh parsley and cilantro.  Enjoy!!

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