Grain-Free Stuffing


Savory grain free vegetable stuffing

Stuffing is such a part of Thanksgiving for so many people (me included), yet it almost always is bread based and adds very little nutritional value to the meal. This has been the most difficult recipe to make a healthy version of, but I am pleased with the (much more nutritious) outcome.

This stuffing is better when cooked outside the bird, and can easily be prepared a day or two ahead of time and reheated in a 9×13 baking dish to save time on Thanksgiving Day. The leftovers can actually be breaded in coconut flour and pan-fried to make a “bread” for leftover turkey sandwiches.

If you are hosting Thanksgiving this year, why not serve a meal with as much nutrition as it has taste?

4.5 from 2 reviews
Savory Grain-Free Stuffing
A grain free nutrient packed stuffing made with root vegetables, fragrant apples and herbs and spices.
Recipe type: Side
Cuisine: Thanksgiving
Serves: 8-10
  • 2 large turnips (not sure how big they normally are, but mine weighed about 2 lbs each, so 4 lbs total)
  • 3 large or 4 medium sweet potatoes
  • 3 large onions
  • 5 large ribs of celery (or about 1 medium sized head)
  • 1 package of fresh button mushrooms
  • 1 apple
  • 1 pound of sage pork sausage (optional)
  • 2-3 teaspoons or more garlic powder (to taste)
  • 2-3 teaspoons sage powder or more (to taste)
  • About 1 teaspoon each of Rosemary, Thyme and Oregano
  • 1 teaspoon Turmeric
  • 1 teaspoon black pepper
  • 2 teaspoons of sea salt or more (to taste)
  • ½ cup of oil for cooking: tallow, lard, ghee, coconut oil, etc. (just no vegetable oils)- I prefer tallow
  1. Preheat oven to 375 degrees.
  2. Peel turnips and sweet potatoes and cut into small (1/2 inch) cubes
  3. Grease 2 large baking sheets with oil and evenly spread the turnips and sweet potatoes on them (Depending on the size of your baking sheets, it may take another baking sheet or a couple rounds to fit them all)
  4. Sprinkle with some of the garlic, sage, rosemary, thyme, oregano, turmeric, pepper and salt and toss with your hands.
  5. Put into oven and bake for about an hour until they are soft and starting to brown... toss a few times to brown evenly.
  6. While those are cooking ... in a large skillet (or Wok) brown the sausage if you are using it.
  7. Finely dice the onions, and celery and add to the pan once the sausage has cooked. You might need to add more oil.
  8. Dice the mushrooms and peel and dice the apple and add once the onions/celery have started to soften.
  9. Continue cooking until all are cooked and add more of the above spices to your taste.
  10. Once turnips and sweet potatoes are done, mix with the sausage/onion/celery/apple/mushroom combination and continue mixing until well incorporated and starting to clump together.
  11. Transfer to a greased 9x19 baking dish and warm in oven if serving immediately or put in fridge, covered.
  12. For reheating: 30 minutes, covered @350 degrees.
What dish makes it seem like Thanksgiving for you? How do you make it healthy?

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Reader Comments

  1. Crystal says

    I can not wait for this!!  Stuffing is the best, I was bumming about not having it this year…not any more. Thanks so much, your site is so helpful! 

  2. says

    Katie, this was sooo delicious!  Didn’t even miss the bread stuffing.  And I noticed that it seemed to go pretty quickly at our Thanksgiving buffet table.  Cranberry sauce was delish too, though I did add a bit more honey.  Thanks so much for posting these recipes.

  3. Ruth says

    This looks like an interesting recipe — I would like to make a lot smaller quantity.  Would you say you use about equal amounts of turnip and sweet potato?

  4. Crystal says

    This was a total hit at our Thanksgiving this year.  I’m the only person in my “friends/family” that does not want grains in my life so I had to make a few staples to bring so I could be happy.  This stuffing was gone so fast and eaten by all.  

    • Crystal says

      And…I did not have all the seasonings and neither did the one grocer I tried…so I added your synergistic blend.  Amazing. 

  5. says

    This is my second time making this recipe.  Once for Thanksgiving and tonight because we have a spare turkey.  It is SO good, it was a total hit and I will be making it every year.  Thank you!

  6. Rachel says

    Just checked this out for this year. So great to have alternatives! I’ve never heard of a 2 pound turnip, though. Could it have been a rutabaga?

  7. Gregory Ward says

    I made this two years ago. It was delicious and tasted just like regular stuffing. It makes a large amount. I came here to find the recipe again because I am making it again this year. Thank you so much for creating this recipe. Thanksgiving is my favorite holiday and I’m glad I can enjoy stuffing w/out grains involved.

  8. Amanda says

    My 9 year old son is on the ketogenic diet to control his epilepsy (2 years seizure controlled in December – yeah!!). I plan to make this for Thanksgiving this year for him – slightly modified (will use yams rather than sweet potatoes given it has a slower sugar content). Can’t wait to see his reaction!

  9. Lucy Haines says

    Katie, I will try your recipe this Thanksgiving. It sounds delicious! I am surprised that you use pork. Pork is not a health food item and is the most undigestible meat that you can eat. Most of the pork is now being imported from China and raised in deplorable conditions.

    • Kelly Jefferson says

      I’m guessing she sources her pork locally or at least from a healthy source. There’s plenty of local farms around here that sell natural pork.

  10. Nora says

    This looks awesome and I cant wait to try it tomorrow!!!Can you confirm that you are using turnips and not rutabaga? The turnips in our store are small, but the rutabagas are around 2lbs… Do you think rutabaga would work??

  11. Erin says

    We loved this! My sister and I made it in the morning, and when we tasted it, we joked about just eating it ourselves and not serving it to the family! Amazing how good some vegetables and spices can taste! Although I love sausage, we didn’t have any on hand and the stuffing was totally delicious without any meat.

  12. Michelle says

    Made this tonight with a roasted chicken and it was amazing! I left out the pork and it was still so delicious! One question– have you ever tried freezing this? I totally didn’t look at the servings until after I bought everything and now I have a ton of stuffing leftover (not a bad thing!). I’ll probably just eat it all this week for lunches but was thinking it would be great if I could freeze some for later. What do you think? Thanks!

    • says

      Wow, I’m glad you like it so much! I haven’t tried freezing it, but I bet it would work. You could try just a small serving and see if it tastes good thawed. Let me know if you try it!

      • Krista Shin says

        I was just looking in the comments to see if anyone talked about freezing the extra. Would you mind letting me know if it froze well? I have 2 big dishes and kind of want to just freeze one for Christmas lol (apparently I am lazy). Your response would be much appreciated.

  13. Jennifer says

    Do you think white sweet potatoes or Japanese sweet potatoes would work instead of sweet potatoes? They are milder than sweet potatoes.

  14. Josianne says

    I have just finished making this. It’s my first AIP Thanksgiving and I was bumming to think I wouldn’t have stuffing. I should have looked at the yield first though because this recipe sure does make a lot! I hope it does indeed freeze well, Sadly, mine came out a little salty so perhaps there will be more leftovers than what other commenters have reports.

  15. Katooshie says

    I added 1/2 cup of almond flour to the sausage/turnip mix before baking. It tastes JUST like bread stuffing…even better!! :)

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