Paleo Dressing/Stuffing...Depending on Where You Cook It.

Ingredients

3T. Ghee

2T. Olive Oil

1.5lbs Mushrooms (I used baby bellas), chopped

4 Celery Stalk, chopped

1 Leek, white and light green portions chopped

1lb Ground Sausage (It's all about the sausage, so use something good!)

1T. Fresh Thyme Leaves

1/4 cup Chopped Fresh Sage

1/4 cup Chopped Fresh Parsley, plus extra for garnish

1.5-2lbs Butternut Squash, cut into 1/2" cubes

Sea Salt and Black Pepper, to taste

1 cup Chicken Stock (I use homemade)

Turkey Neck (if you've got one from your bird)

1. In a large fry pan over medium heat, heat the oil and ghee. Add the mushrooms, toss in oil to coat, and cook until browned, about 5-7 minutes. Add the sausage, leek, celery, sage, thyme, season with a little salt and pepper and cook, breaking up the meat into small pieces with a wooden spoon, until the meat browns and is cooked through and the vegetables are translucent, about 10 minutes. 
2. Remove from the heat and fold in the butternut squash and parsley. Season with salt and pepper.
3. Transfer mixture to a baking dish, add chicken stock, lay the turkey neck on top, and cover. Cook, covered at 375F for 1 hour and 1/2 hour uncovered, until squash is cooked through and liquid is mostly absorbed. 
4. Serve with turkey and enjoy!