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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.
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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.
Servings
Instructions
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Preheat oven to 375°F.
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Grease 2 large baking sheets with oil and evenly spread the turnips and sweet potatoes on them.
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In a small bowl combine all of the seasonings and spices.
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Sprinkle about half of the spice mix onto the veggies and toss until coated.
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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.
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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.
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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.
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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.
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Return the sausage to the skillet and add more of the spice mixture to taste.
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Remove from heat.
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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.
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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.
Nutrition
Nutrition Facts
Root Veggie Gluten-Free Stuffing
Amount Per Serving (1 serving)
Calories 340
Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 11g69%
Trans Fat 0.1g
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Cholesterol 27mg9%
Sodium 793mg34%
Potassium 862mg25%
Carbohydrates 35g12%
Fiber 7g29%
Sugar 13g14%
Protein 10g20%
Vitamin A 12188IU244%
Vitamin C 39mg47%
Calcium 100mg10%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Notes
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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