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. I love creating new takes on classic recipes using seasonal and local ingredients. This gluten-free stuffing is also grain-free and dairy-free for the perfect Thanksgiving dinner side dish!
Gluten-Free Stuffing Recipe
Several years ago I had the idea to use seasonal root vegetables like turnips and sweet potatoes as a base for “stuffing. After experimenting with different mixtures and ratios I discovered this one. It’s hearty, nourishing, and a beautiful addition to a Thanksgiving table! This 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 toasted bread or croutons though this takes it a step further and eliminates the grains altogether.
This grain-free stuffing is better when cooked outside the bird, and can easily be prepared a day or two ahead of time. I like to reheat it in a 9×13 baking dish to save time on Thanksgiving Day. I use dried herbs but you could also use some fresh herbs (like fresh sage) to make this. For a sweet twist, try adding some cranberries and toasted pecans to your easy gluten-free stuffing!
The leftovers can actually be breaded in coconut flour and pan-fried until crispy to make a “sandwich bread” for leftover turkey sandwiches. Add a little cranberry sauce and you’ve got the perfect post-Thanksgiving dinner.
If you’re hosting Thanksgiving this year, why not serve a meal with as much nutrition as taste?
Root Veggie Gluten-Free Stuffing
A grain-free, nutrient-packed stuffing made with root vegetables, fragrant apples, herbs, and spices.
Preheat oven to 375°F.
Grease 2 large baking sheets with oil and evenly spread the turnips and sweet potatoes on them.
In a small bowl combine all of the seasonings and spices.
Sprinkle about half of the spice mix onto the veggies and toss until coated.
Put into the oven and roast for about an hour until they’re soft and starting to turn golden brown, tossing a few 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 you’re using it. Remove the sausage from the pan and leave the drippings.
Add the onion and celery to the skillet and saute. Add some of the tallow or coconut oil to the skillet as needed if you didn’t have sausage drippings.
Once the onion and celery have started to soften, add the mushrooms and apple to the skillet and continue cooking until they’re all cooked.
Return the sausage to the skillet and add more of the spice mixture to taste.
Remove from heat.
Once turnips and sweet potatoes are done, mix with the sausage/onion/celery/apple/mushroom mixture and continue mixing until well incorporated and starting to clump together.
Transfer to a greased 9×13 baking dish and warm in the oven if serving immediately or put in the refrigerator, covered, if using later.
Root Veggie Gluten-Free Stuffing
Amount Per Serving (1 serving)
Calories from Fat 171
% Daily Value*
Saturated Fat 11g69%
Trans Fat 0.1g
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Vitamin A 12188IU244%
Vitamin C 39mg47%
* Percent Daily Values are based on a 2000 calorie diet.
For reheating heat the covered casserole dish at 350° for 30 minutes. Store any leftovers in an airtight container in the fridge.
More Thanksgiving Side Dishes
I have plenty of traditional Thanksgiving favorites that I’ve given a healthy makeover. I like these versions even better than the originals!
What dish makes it seem like Thanksgiving for you? How do you make it healthy?
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