Sweet Potato and Pork Thanksgiving Stuffing (Paleo, Gluten-Free)

Call it stuffing. Call it dressing. Either way, there is no doubt that it is one of the most iconic dishes on the holiday table.
Here is a version that’s perfect for any gluten-free or Paleo guests at your table!
This stuffing is full of rich ingredients, like sweet potatoes and ground pork, and it has plenty of big holiday flavor. And yes, it’s great with turkey!

Sweet Potato & Pork Thanksgiving Stuffing (Paleo, Gluten-Free) Recipe

Prep time: 45 minutes
Cook time: 40 minutes
Yield: 8 to 10 servings

This dish can be prepped the day or two before. Cooking time will be a bit longer if you’re cooking the unbaked stuffing from the fridge, so start checking for doneness at 40 minutes.
This recipe also makes a great filling for stuffed winter squash!

Ingredients

Stuffing ingredients:

2 large (8 to 10 ounce) sweet potatoes, peeled and cut into 1/2-inch cubes
3 tablespoons olive oil, ghee, or duck fat (divided)
2 pounds ground pork
1 cup diced yellow onion (from 1/2 medium onion)
1 cup diced carrots (from 1 large carrot or 2 small carrots)
1 cup diced celery (from 2 to 3 celery stalks)
1/2 cup port or sweet sherry
2 large pears, peeled and diced
1 cup dried cranberries or cherries (optional – leave this out if you’re avoiding sugars)
1 cup chopped fresh herbs (I used 3/4 cups flat parsley and 1/4 cup mixed fresh sage, chervil, and thyme).
3 large eggs

Pecan crumble ingredients:

1 1/2 cups unsalted pecans
1/4 cup dried cranberries or cherries
1 tablespoon olive oil, ghee, or duck fat (room temperature, if it was in the refrigerator)
2 to 3 cloves garlic, peeled and roughly chopped
1/4 cup fresh herbs (I used mostly parsley with just a couple rosemary needles and a few thyme leaves)
1/4 teaspoon salt
1/4 teaspoon black pepper