My husband was suspicious that I could make decent stuffing without using any bread, but this recipe got thumbs up all around when I made it for dinner recently. It's only a slight variation from this recipe at PaleOMG.
1 Sweet Potato, peeled and cubed
5 Slices of Bacon, diced
5 Stalks of Celery, diced
1 med Onion, diced
2 Granny Smith Apples, peeled and diced
1 lb ground pork
1-2 Cups of mushrooms, diced
2 TB White Wine Vinegar
1/2 cup dried cranberries (if you can find ones with no sugar added)
1/2 cup raisins
1 cup pecans, chopped
Preheat the oven to 375F. Place the sweet potato cubes on a cookie sheet, drizzle with olive oil, sprinkle with salt and pepper, then bake for 15-20 min.
While that's baking, fry the bacon pieces in a large skillet. When they begin to brown, add in the diced celery, onion, and apples.
When the onions become soft, add the ground pork, mushrooms, and white wine vinegar. Stir and cook until the pork is cooked through (no visible pink).
Transfer the mixture to a bowl to cool. In a small bowl, beat the eggs, then pour over the cooled pork mixture. Toss in the cranberries, raisins, pecans, and yams and mix well.
This makes a big batch! I stuffed a 10lb chicken and still had an entire baking sheet full left over. Bake the mixture at 375F on a foil lined baking sheet or in a large pyrex dish for about 15-20 min until it begins to brown. You can make this without needing to cook a giant bird. It's delicious all on its own!