Sausage, mushroom apple stuffing with sage (Paleo)

IMG_7422

Sausage, mushroom apple stuffing with sage
Serves 6
1lb Italian sausage, casings removed and chopped
3 celery ribs, chopped
1 onion, chopped
2 large carrots, chopped
8oz crimini mushrooms, sliced
1 pear, chopped
1 apple, chopped
1 T sage, minced
1 cup dried unsweetened cranberries
1 cup toasted pecans, chopped
1/2 teaspoon black pepper
3 organic eggs, beaten
1 T EVOO

Preheat oven to 350.
1. In large skillet over medium-high heat, heat oil and swirl to coat the pan. Cook sausage until brown on all sides. Remove from heat and add to large casserole dish. Reserve the fat.
2. Add mushrooms to skillet and saute, stirring frequently, until lightly browned, about 4 minutes. Remove from heat and add to the sausage.
3. Add EVOO and coat pan. Saute onions, celery and carrots, until soft, about 5 minutes. Add apple, pear, and sage, and sauté few minutes. Remove from heat and add to sausage and mushroom mixture.
4. Add 3 eggs to the sausage mixture and mix well. Stir in cranberries and pecans. Combine well.
5. Bake for 20-30 minutes, until top is lightly browned and crusty.