Bread-Free Dressing with Yam, Cranberries and Sausage

DSCF0115I made this for Easter this year, because I’m back to low-carbing, and I really, really like it! It’s sweet and tart and tastes awesome with a little homemade turkey gravy.

  • 2 cups cubed yam
  • 1/2 lb frozen cranberries
  • 1 sweet apple, cubed
  • 1 medium onion, chopped
  • 5 ribs celery, chopped
  • 8 medium white mushrooms, sliced
  • 1 lb breakfast sausage links
  • 1/2 tsp sage
  • 1 tsp poultry seasoning
  • 4 Tbls coconut oil
  1. Remove skin from sausage links and cut into small pieces in a large fry pan. Sprinkle with sage and fry until brown. I used gluten/sugar free sausage to keep the calories down.
  2. Drain sausage, place in strainer and run boiling water over to remove excess fat.
  3. On a large jelly roll pan with a sheet of parchment, lay out the cubed yam, cranberries and apple. Toss with 2 Tbls melted coconut oil and bake at 400 degrees about 1/2 hour until yam is cooked and lightly browned.
  4. In a large fry pan, melt the rest of the coconut oil and add onions, mushrooms, celery. Sprinkle with poultry seasoning and cook until celery and onions are crisp tender.
  5. Mix it all together and serve warm.

I made this a day ahead of time, because of the turkey taking up the whole oven on Easter. I stored it in a tupperware in the fridge, and reheated it right before dinner.



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