June 27 2017
From his new book, The Endurance Diet, author Matt Fitzgerald offers a spicy recipe from Japan with a sauce you'll love.
*Recipe appears in Healing Bone Broth Recipes by Sharon and Reb Brown, co-founders of Bonafide Provisions
Dice the onion, garlic and celery. Rinse and peel the sweet potatoes and dice into very small cubes. Chop up the mushrooms and set aside. Add butter and cook up the veggies on medium heat in a pan. Cook for about 10 to 15 minutes or until the veggies start browning or become translucent. In a separate pan, brown the sausage, breaking it into small pieces as you cook. Combine the sausage, veggie mix, herbs, poultry seasoning, mushrooms and broth, and cook down for a few minutes. Add salt and pepper. Put the mixture in a glass baking dish and bake at 350°F (180°C) for roughly an hour, stirring at about the halfway point. The stuffing will be done when the potatoes mash up slightly when stirred.