Gluten-Free Root Vegetable Stuffing Recipe

The farce is such part of thanksgiving for so many people (myself included), but I’ve never liked boxed processed stuffing mixes that just seem bland and mushy. Of course there is some decent store-bought options, but they tend to be more expensive. I love creating new versions of classic recipes using seasonal and local ingredients. This gluten-free stuffing is also grain- and dairy-free for the perfect Thanksgiving dinner side dish!

Gluten-free stuffing recipe

Several years ago, I had the idea of ​​using seasonal root vegetables like turnips and sweet potatoes as a “stuffing” base. After experimenting with different mixes and ratios, I discovered this one. It’s hearty, nourishing, and a beautiful addition to a Thanksgiving table! It even makes a delicious side dish for Christmas.

Most gluten-free Thanksgiving stuffing recipes rely on gluten-free bread and are made with bread cubes, chicken broth, and melted butter. Instead of toast or croutons, this goes a step further and eliminates grains altogether.

This grain-free stuffing is best when cooked outside of the bird and can easily be made a day or two in advance. I like to reheat it in a 9×13 baking dish to save time on Thanksgiving. I use dried herbs but you can also use fresh herbs (like fresh sage) to make this recipe. For a sweet touch, try adding cranberries and toasted pecans to your easy gluten-free stuffing!

Leftovers can actually be breaded in coconut flour and pan fried until crisp to make a “sandwich bread” for leftover turkey sandwiches. Add a little cranberry sauce and you have the perfect post-Thanksgiving dinner.

If you’re hosting Thanksgiving this year, why not serve a meal that’s as nutritious as it is tasty?

Gluten-free root vegetable stuffing

A grain-free, nutrient-rich stuffing made with root vegetables, fragrant apples, herbs and spices.

Servings

Instructions

• Preheat oven to 375°F.

• Grease 2 large baking sheets with oil and evenly distribute the turnips and sweet potatoes.

• In a small bowl, combine all the seasonings and spices.

• Sprinkle about half of the spice mixture over the vegetables and toss until well coated.

• Place in the oven and roast for about an hour until tender and starting to turn golden, stirring several times to brown evenly.

• While the turnips and sweet potatoes are cooking, brown the sausage over medium heat in a large skillet on the stovetop if using. Remove the sausage from the pan and leave the cooking juices.

• Add the onion and celery to the pan and brown. Add a little suet or coconut oil to the pan as needed if you don’t have any sausage drippings.

• Once the onion and celery have started to soften, add the mushrooms and apple to the pan and continue cooking until they are all cooked through.

• Return the sausage to the pan and add more of the spice mixture to taste.

• Remove from fire.

• Once the turnips and sweet potatoes are cooked, toss with the sausage/onion/celery/apple/mushroom mixture and continue to mix until well incorporated and beginning to clump together.

• Transfer to a greased 9×13 baking dish and reheat in the oven if serving immediately or refrigerate, covered, if using later.

Nutrition

Nutritional intake

Gluten-free root vegetable stuffing

Amount per serving (1 serving)

Calories 340
Calories from fat 171

% Daily Value*

Fat 19g29%

Saturated fat 11g69%

Trans fat 0.1 g

Polyunsaturated fat 2g

Monounsaturated fat 5g

Cholesterol 27mg9%

Sodium 793 mg34%

Potassium 862 mg25%

Carbohydrates 35g12%

7g fiber29%

Sugar 13g14%

Protein 10g20%

Vitamin A 12188UI244%

Vitamin C 39mg47%

Calcium 100mgten%

Iron 2mg11%

*Percent Daily Values ​​are based on a 2,000 calorie diet.

Remarks

To reheat, heat the covered casserole dish to 350° for 30 minutes. Store leftovers in an airtight container in the refrigerator.

More Thanksgiving Side Dishes

I have a lot of traditional Thanksgiving favorites that I’ve given a healthy makeover. I like these versions even better than the originals!

What dish makes you think of Thanksgiving? How to make it healthy?