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.
- 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
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.