For anyone who is eating gluten-free, paleo, or wants a healthier substitute for stuffing, this recipe is for you! It’s packed with the essential Thanksgiving flavors, like sage, rosemary, thyme, and garlic. It’s filling and will help make you feel “stuffed” with the starchy vegetables like sweet potatoes and parsnips. Finally, the fattiness from the sausage rounds out all the flavors to make this hearty stuffing the perfect pairing for your turkey dinner. Not to mention, it’s simple to make and you can prep it in advance to clear up some oven space!
Ingredients
1 lb of organic pork sausage without the casing, crumbled
3 large sweet potatoes
8-10 parsnips
2 yellow onions, peeled and diced
2 apples (honeycrisp or another tart variety), peeled and cut into cubes
5 stalks of celery, washed and cut into ½ inch pieces
6 cloves of garlic, minced
7-8 tbsp of olive oil, coconut oil, or avocado oil
1 tbsp dried sage (or 2 tbsp fresh)
2 tsp salt
1sp dried rosemary
1 tsp dried thyme
1 tsp dried oregano
1 tsp black pepper
Directions
Heat oven to 375
Wash and peel turnips; cut into ½ inch wide pieces
Wash and dry sweet potatoes; cut into ½ inch wide pieces
Coat the sweet potatoes and turnips in about half the oil and half the spices; then roast on two separate baking dishes so vegetables are in an even layer; roast for 45 minutes to 1 hour, until vegetables are soft when poked with a fork and a little browned
When root vegetables are cooking, heat oil in a pan over medium heat
Add sausage and stir; once browned, remove from pan into a bowl
Add remainder of the oil and add onions and celery; stir and cook until softened
Add remainder of the spices and apple and cook for 3-4 minutes
Mix together ALL ingredients in a large bowl and serve immediately (or make ahead and warm in the oven before serving)
