From our very own SoMoved founder Sarah Mills, we bring you “Yam Bam Stuffing.” A delicious dish for those of you looking for a stuffing that doesn't involve bread, or even for an additional side dish that's just all around tasty, layered with flavor, and balanced. Make this for your Thanksgiving or other holiday dinner and we promise, your family and friends will ask you to make it every year.
Serving size: This recipe makes approx 8 (9oz) servings
Macronutrient Balance: 26g Protein / 15g Fat / 33g Carbohydrates
Ingredients:
2 lbs natural ground pork or pork sausage (no casings)
2.5 lbs garnet yams (can use any sweet potato you like, really) - peeled and diced (approx 4 medium/large potatoes)
1- 1 1/2 yellow onions - approx 9 oz
10 oz baby bella mushrooms - chopped into large pieces
1/2 cup roasted pecan halves - coarsely chopped
4 sprigs of fresh sage - finely chopped
1 tsp dried fennel
1 tsp dried oregano
1 Tbsp olive oil
2 tsp olive oil - divided
salt and pepper to taste
Instructions:
Heat oven to 350F
Lay raw pecan halves on baking sheet, and bake at 350F for 10 mins. Set aside to cool.
Pre-heat oven to 425F
On a large baking sheet, spread out garnet yams and toss with 1 Tbsp of olive oil and season with salt and pepper to taste. Roast for 30 minutes, toss/flip every 7-10 mins. Remove from oven and set aside in a large bowl/dish.
In a large mixing bowl, mix together ground pork with fennel, oregano, half of the sage, and season with salt and pepper.
In large pan on medium to high heat, cook the ground pork until done, making sure to leave them in medium to large chunks about the same consistency/size as the diced yams.
Remove from heat and add to the bowl of roasted yams.
In the same pan, add 1 teaspoon of olive oil to the pan and saute the onions for 2-3 minutes. Season with salt and pepper. Add to the bowl of ingredients that are finished.
In the same pan, add the mushrooms until they're cooked. Make sure not to over cook so they don't get too soft, and don’t crowd them, so they cook evenly, about 2 minutes. Chop them to same size as the yams. Toss in with the completed ingredients.
In a dry pan, toss the remaining sage leaves to toast for aout 30 seconds. Add to the bowl of completed ingredients.
Chop the cooled pecan halves (rough chop) and add to the bowl.
Toss everything together in the bowl and serve.
Happy Thanksgiving!
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