Sabrina Modelle

large (8 to 10 ounce) sweet potatoes, peeled and cut into 1/2-inch cubes

olive oil, ghee, or duck fat (divided)

pounds ground pork

diced yellow onion (from 1/2 medium onion)

diced carrots (from 1 large carrot or 2 small carrots)

diced celery (from 2 to 3 celery stalks)

port or sweet sherry

large pears, peeled and diced

dried cranberries or cherries (optional – leave this out if you’re avoiding sugars)

chopped fresh herbs (I used 3/4 cups flat parsley and 1/4 cup mixed fresh sage, chervil, and thyme).

large eggs

unsalted pecans

dried cranberries or cherries

olive oil, ghee, or duck fat (room temperature, if it was in the refrigerator)

to 3 cloves garlic, peeled and roughly chopped

fresh herbs (I used mostly parsley with just a couple rosemary needles and a few thyme leaves)

salt

black pepper