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Wellness Mama » Blog » Recipes » Side Dish Recipes » Root Vegetable Grain Free Stuffing

Root Vegetable Grain Free Stuffing

November 23, 2015 (Updated: January 3, 2020)   —  by Katie Wells

Savory grain free vegetable stuffing

Reading Time: 2 minThis post contains affiliate links. Click here to read my affiliate policy.

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Stuffing is such a part of Thanksgiving for so many people (me included), but I’ve never loved the boxed, processed stuffing mixes that just seem bland and mushy. Sure, there are some decent store-bought options, but they tend to be more pricey and I love creating new takes on classic recipes using seasonal and local ingredients.

Grain-Free Stuffing

A few years ago, I had the idea to use seasonal root vegetables like turnips and sweet potatoes as a base for a “stuffing” and experimented with different mixtures and ratios until I found this one. It is hearty, nourishing, and a beautiful addition to a Thanksgiving table!

This grain free 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?

Savory grain free vegetable stuffing
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4.7 from 13 votes

Savory Grain-Free Stuffing

A grain-free, nutrient packed stuffing made with root vegetables, fragrant apples, and herbs and spices.
Course Side
Cuisine Thanksgiving
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 12 servings
Calories 271kcal
Author Katie Wells
The ingredient links below are affiliate links. Click here to read my affiliate policy.

Ingredients

  • 4 lbs turnips
  • 3 large sweet potatoes
  • 1 TBSP garlic powder
  • 1 TBSP dried sage
  • 1 tsp dried rosemary
  • 1 tsp 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 ribs celery
  • 8 oz fresh button mushrooms
  • 1 apple
  • ½ cup tallow (or lard, ghee, or coconut oil)

Instructions

  • Preheat oven to 375°F.
  • Peel turnips and sweet potatoes and cut into ½ inch cubes.
  • Grease 2 large baking sheets with oil and evenly spread the turnips and sweet potatoes in them.
  • Sprinkle with some of the garlic powder, sage, rosemary, thyme, oregano, turmeric, pepper and salt and toss with your hands.
  • Put into oven and bake for about an hour until they are soft and starting to brown, tossing a few times to brown evenly.
  • While the turnips and sweet potatoes are cooking brown the sausage if you are using it.
  • When sausage is cooked, remove from pan, leaving drippings. 
  • While the sausage is cooking, finely dice the onions and celery.
  • Add the onion and celery to the pan once the sausage has cooked. You might need to add more oil.
  • Dice the mushrooms and peel and dice the apple
  • Add the mushrooms and apple to the pan once the onions and celery have started to soften.
  • Continue cooking until all are cooked.
  • Return sausage to the pan and add more of the above spices to your taste.
  • Remove from heat.
  • Once turnips and sweet potatoes are done, mix with the sausage/onion/celery/apple/mushroom mixture and continue mixing until well incorporated and starting to clump together.
  • Transfer to a greased 9x13 baking dish and warm in oven if serving immediately or put in refrigerator, covered, if using later.

Notes

For reheating heat covered at 350° for 30 minutes.

Nutrition

Serving: 1cup | Calories: 271kcal | Carbohydrates: 24.5g | Protein: 7.6g | Fat: 16.3g | Saturated Fat: 6.7g | Cholesterol: 31mg | Sodium: 638mg | Fiber: 4.8g | Sugar: 5.8g

Like this recipe? Check out my new cookbook, or get all my recipes (over 500!) in a personalized weekly meal planner here!

What dish makes it seem like Thanksgiving for you? How do you make it healthy?

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Category: Recipes, Side Dish Recipes

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About Katie Wells

Katie Wells, CTNC, MCHC, Founder and CEO of Wellness Mama and Co-Founder of Wellnesse, has a background in research, journalism, and nutrition. As a wife and mom of six, she turned to research and took health into her own hands to find answers to her health problems. WellnessMama.com is the culmination of her thousands of hours of research and all posts are medically reviewed and verified by the Wellness Mama research team. Katie is also the author of the bestselling books The Wellness Mama Cookbook and The Wellness Mama 5-Step Lifestyle Detox.

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Reader Interactions

Discussion (39 Comments)

  1. Gregory Ward

    November 21, 2013 at 7:34 PM

    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.

    Reply
  2. Jessica Rech

    December 11, 2012 at 6:21 PM

    Hey Wellness Mama, we have our own stuffing recipe and I’m looking for something to replace the cornbread we use in it. Any suggestions?

    Reply
    • Wellness Mama

      December 11, 2012 at 10:17 PM

      Maybe try making a dry almond flour bread? Similar texture at least…

      Reply
  3. Tricia Sawyer

    November 29, 2012 at 9:53 AM

    Is that 1 teaspoon dried or fresh Rosemary, Thyme and Oregano??

    Reply
    • Wellness Mama

      November 29, 2012 at 12:10 PM

      Dried, I usually double it if using fresh, but spice to your own preference…

      Reply
  4. Rachel

    November 8, 2012 at 4:15 PM

    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?

    Reply
  5. Amanda Anne Joy

    February 8, 2012 at 9:41 PM

    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!

    Reply
  6. Crystal

    December 5, 2011 at 11:30 AM

    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.  

    Reply
    • Crystal

      December 5, 2011 at 11:32 AM

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

      Reply
  7. Ruth

    November 30, 2011 at 5:31 PM

    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?

    Reply
    • Wellness Mama

      November 30, 2011 at 5:40 PM

      yep 🙂

      Reply
  8. Colleen

    November 27, 2011 at 10:18 AM

    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.

    Reply
  9. Natalie Kimble

    November 21, 2011 at 12:27 AM

    Mmm this looks so yummy!

    Reply
  10. Crystal

    November 18, 2011 at 9:22 AM

    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! 

    Reply
    • hary

      February 25, 2016 at 5:07 AM

      5 stars
      the guy in the pic looks like Ryne Renolds lol

      Reply
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