Here’s a healthier twist on a Thanksgiving favorite.  Try this simple grain free stuffing filled with traditional flavors you love and loaded with simple, tasty, hearty ingredients.

Ingredients

  • 4 lbs turnips
  • 3 large sweet potatoes
  • 1 TBSP  garlic powder
  • 1 TBSP dried sage
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1 tsp  turmeric
  • 1 tsp  black pepper
  • 2 tsp  salt
  • 1 lb sage pork sausage (optional)
  • 3 large onions
  • 5 large ribs of celery
  • 8 oz fresh button mushrooms
  • 1 apple
  • ½ cup coconut oil or other healthy oil for cooking

Instructions

  • Preheat oven to 375°F.
  • Peel and cut turnips and sweet potatoes into cubes (about 1/2 inch)
  • Grease 2 large baking sheets with oil. Spread the root veggies evenly on the pans.
  • Sprinkle a portion of garlic powder, sage, rosemary, thyme, oregano, turmeric, pepper and salt on your veggies. Toss well.
  • Place in the oven and bake until they are soft and beginning to brown (about an hour). Be sure to toss a few times while baking to brown evenly.
  • If you are using sausage, brown the sausage on the stovetop while the root vegetables are cooking.  When cooked, remove sausage from the pan and leave the drippings.
  • Finely dice the onions and celery. Add to the pan of sausage drippings. You might need to add more oil. Begin to cook the onions and celery.
  • Dice the mushrooms and peel and dice the apple.
  • Once the onions and celery have started to soften, add the mushrooms and apple to the pan.
  • Continue until all ingredients in pan are cooked.
  • Add the sausage back to the pan and the rest of your spices to taste.
  • Remove from heat.
  • When your root vegetables are complete, mix with the pan mixture.  Mix gently and well until the ingredients begin to clump together.
  • Transfer your dish to a greased 9×13 baking dish and warm in oven if serving immediately. Cover and refrigerate to save for later.