Stuffing is a part of Thanksgiving for many people (including me), but I’ve never been a fan of boxed, processed stuffing mixes that look bland and mushy. Of course, there are some good store-bought options, but they tend to be more expensive. I love putting new spins on classic recipes using seasonal and local ingredients. This gluten-free stuffing is also grain- and dairy-free, making it the perfect Thanksgiving dinner side dish!
Gluten Free Stuffing Recipe
A few years ago, I came up with the idea of using seasonal root vegetables like radishes and sweet potatoes as the basis for a “stuffing.” After trying different mixtures and ratios I found this. It’s hearty, nutritious, and a beautiful dish to serve on the Thanksgiving table! This would even make 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 toast or croutons, though, this goes a step further and eliminates grains entirely.
This grain-free stuffing cooks better outside the bird and can easily be prepared a day or two in advance. I like to reheat it in a 9×13 baking pan to save time on Thanksgiving. I used dried herbs, but you could also make this with some fresh herbs (like fresh sage). For a sweet treat, try adding some cranberries and toasted pecans to this simple gluten-free filling!
In fact, leftovers can be made into “sandwich bread” by coating them in coconut flour and frying until crispy, for use on leftover turkey sandwiches. Add a splash of cranberry sauce and you’ve got the perfect post-Thanksgiving dinner.
If you’re hosting Thanksgiving this year, why not serve a meal that’s both nutritious and delicious?
Gluten-Free Root Vegetable Stuffing
A grain-free, nutritious filling made with root vegetables, savory apples, herbs and spices.
portion size
instruct
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Preheat oven to 375°F.
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Grease two large baking sheets with oil and spread the radishes and sweet potatoes evenly over them.
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Combine all seasonings and spices in a small bowl.
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Sprinkle about half of the spice mixture over the vegetables and stir until coated.
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Place in the oven and bake for about an hour, until they are tender and starting to turn golden, turning a few times to brown evenly.
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While the radishes and sweet potatoes are cooking, brown the sausage, if you are using it, in a large skillet on the stovetop over medium heat. Remove sausage from pan, reserving juices.
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Add onion and celery to skillet and saute until fragrant. If you don’t have sausage drippings, add some butter or coconut oil to the skillet as needed.
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Once the onions and celery begin to soften, add the mushrooms and apples to the skillet and continue cooking until all cooked through.
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Return sausage to skillet and season with more spice mixture.
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Remove from heat.
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Once the radishes and sweet potatoes are done, combine with the sausage/onion/celery/apple/mushroom mixture and continue mixing until well combined and starting to clump together.
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Transfer to a greased 9×13 baking dish and reheat in the oven if eating immediately or place in the refrigerator, covered, if serving immediately.
Nutrition
nutrient content
Gluten-Free Root Vegetable Stuffing
Serving size (1 serving)
Calories 340
Calories from fat 171
% Daily Value*
fat 19 grams29%
Saturated fat 11g69%
Trans fat 0.1g
Polyunsaturated fat 2g
Monounsaturated fat 5g
cholesterol 27 mg9%
sodium 793 mg34%
Potassium 862 mg25%
carbohydrate 35g12%
7 grams of fiber29%
13 grams of sugar14%
protein 10 grams20%
Vitamin A 12188IU244%
Vitamin C 39 mg47%
calcium 100 mg10%
iron 2 mg11%
*Percent Daily Values based on a 2,000 calorie diet.
notes
To reheat, heat covered casserole at 350° for 30 minutes. Store any leftovers in an airtight container in the refrigerator.
More Thanksgiving Side Dishes
I have a lot of traditional Thanksgiving favorites that I’ve put a healthy spin on. I like these versions better than the original!
What dish makes you feel like Thanksgiving? How to make it healthy?