Root Vegetable Grain Free Stuffing

Stuffing is such a part of Thanksgiving for so many people (me included), but I’ve never loved the boxed, processed stuffing mixes that just seem bland and mushy. Sure, there are some decent store-bought options, but they tend to be more pricey and I love creating new takes on classic recipes using seasonal and local ingredients.

Grain Free Stuffing…

A few years ago, I had the idea to use seasonal root vegetables like turnips and sweet potatoes as a base for a “stuffing” and experimented with different mixtures and ratios until I found this one. It is hearty, nourishing and a beautiful addition to a Thanksgiving table!

This grain free stuffing is better when cooked outside the bird, and can easily be prepared a day or two ahead of time and reheated in a 9×13 baking dish to save time on Thanksgiving Day. The leftovers can actually be breaded in coconut flour and pan-fried to make a “bread” for leftover turkey sandwiches.

If you are hosting Thanksgiving this year, why not serve a meal with as much nutrition as it has taste?

4.7 from 3 reviews

Savory Grain-Free Stuffing

 

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

Author: Wellness Mama

Recipe type: Side

Cuisine: Thanksgiving

Serves: 8-10

Ingredients

• 2 large turnips (not sure how big they normally are, but mine weighed about 2 lbs each, so 4 lbs total)
• 3 large or 4 medium sweet potatoes
• 3 large onions
• 5 large ribs of celery (or about 1 medium sized head)
• 1 package of fresh button mushrooms
• 1 apple
• 1 pound of sage pork sausage (optional)
• 2-3 teaspoons or more garlic powder (to taste)
• 2-3 teaspoons sage powder or more (to taste)
• About 1 teaspoon each of Rosemary, Thyme and Oregano
• 1 teaspoon Turmeric
• 1 teaspoon black pepper
• 2 teaspoons of sea salt or more (to taste)
• ½ cup of oil for cooking: tallow, lard, ghee, coconut oil, etc. (just no vegetable oils)- I prefer tallow

Instructions

1. Preheat oven to 375 degrees.
2. Peel turnips and sweet potatoes and cut into small (1/2 inch) cubes
3. Grease 2 large baking sheets with oil and evenly spread the turnips and sweet potatoes on them (Depending on the size of your baking sheets, it may take another baking sheet or a couple rounds to fit them all)
4. Sprinkle with some of the garlic, sage, rosemary, thyme, oregano, turmeric, pepper and salt and toss with your hands.
5. Put into oven and bake for about an hour until they are soft and starting to brown... toss a few times to brown evenly.
6. While those are cooking ... in a large skillet (or Wok) brown the sausage if you are using it.
7. Finely dice the onions, and celery and add to the pan once the sausage has cooked. You might need to add more oil.
8. Dice the mushrooms and peel and dice the apple and add once the onions/celery have started to soften.
9. Continue cooking until all are cooked and add more of the above spices to your taste.
10. Once turnips and sweet potatoes are done, mix with the sausage/onion/celery/apple/mushroom combination and continue mixing until well incorporated and starting to clump together.
11. Transfer to a greased 9x19 baking dish and warm in oven if serving immediately or put in fridge, covered.
12. For reheating: 30 minutes, covered @350 degrees.

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What dish makes it seem like Thanksgiving for you? How do you make it healthy?

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