Ditch the bread and try this Paleo, plant-based, glutenfree stuffing alternative: roast 2 cups cubed sweet potatoes and 1 cup quartered Brussels sprouts. In a large saucepan, sauté 3⁄4 tablespoon diced onion and 1⁄4 cup each baby marrow, butternut and apple in 3⁄4 tablespoon olive oil until caramelised. Add a tablespoon each of fresh sage and (real) maple syrup (or honey), 3⁄4 teaspoon Himalayan sea salt, a pinch each fresh thyme and chilli flakes and 1⁄4 teaspoon applecider vinegar, then toss with the roasted vegetables. Optional elevations: chopped pecans and pomegranate seeds. The result? All the traditional flavour of stuffing with 585 kilojoules per halfcup serving. It also makes a great breakfast hash the next day. Just top with a poached egg.