Root Vegetable Gluten-Free Stuffing

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gluten free stuffing
Wellness Mama » Blog » Recipes » Root Vegetable Gluten-Free Stuffing

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. I love creating new takes on classic recipes using seasonal and local ingredients. This gluten-free stuffing is also grain-free and dairy-free for the perfect Thanksgiving dinner side dish!

Gluten-Free Stuffing Recipe

Several years ago I had the idea to use seasonal root vegetables like turnips and sweet potatoes as a base for “stuffing. After experimenting with different mixtures and ratios I discovered this one. It’s hearty, nourishing, and a beautiful addition to a Thanksgiving table! This even makes a delicious side dish for Christmas.

Most gluten-free Thanksgiving stuffing recipes rely on gluten-free bread and are made with bread cubes, chicken broth, and melted butter. Instead of toasted bread or croutons though this takes it a step further and eliminates the grains altogether.

This grain-free stuffing is better when cooked outside the bird, and can easily be prepared a day or two ahead of time. I like to reheat it in a 9×13 baking dish to save time on Thanksgiving Day. I use dried herbs but you could also use some fresh herbs (like fresh sage) to make this. For a sweet twist, try adding some cranberries and toasted pecans to your easy gluten-free stuffing!

The leftovers can actually be breaded in coconut flour and pan-fried until crispy to make a “sandwich bread” for leftover turkey sandwiches. Add a little cranberry sauce and you’ve got the perfect post-Thanksgiving dinner.

If you’re hosting Thanksgiving this year, why not serve a meal with as much nutrition as taste?

gluten free stuffing

Root Veggie Gluten-Free Stuffing

A grain-free, nutrient-packed stuffing made with root vegetables, fragrant apples, herbs, and spices.
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Calories 340kcal
Author Katie Wells


12 servings



  • Preheat oven to 375°F.
  • Grease 2 large baking sheets with oil and evenly spread the turnips and sweet potatoes on them.
  • In a small bowl combine all of the seasonings and spices.
  • Sprinkle about half of the spice mix onto the veggies and toss until coated.
  • Put into the oven and roast for about an hour until they’re soft and starting to turn golden brown, tossing a few times to brown evenly.
  • While the turnips and sweet potatoes are cooking, brown the sausage over medium heat in a large skillet on the stovetop if you’re using it. Remove the sausage from the pan and leave the drippings.
  • Add the onion and celery to the skillet and saute. Add some of the tallow or coconut oil to the skillet as needed if you didn't have sausage drippings.
  • Once the onion and celery have started to soften, add the mushrooms and apple to the skillet and continue cooking until they’re all cooked.
  • Return the sausage to the skillet and add more of the spice mixture to 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 9×13 baking dish and warm in the oven if serving immediately or put in the refrigerator, covered, if using later.


Nutrition Facts
Root Veggie Gluten-Free Stuffing
Amount Per Serving (1 serving)
Calories 340 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 11g69%
Trans Fat 0.1g
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Cholesterol 27mg9%
Sodium 793mg34%
Potassium 862mg25%
Carbohydrates 35g12%
Fiber 7g29%
Sugar 13g14%
Protein 10g20%
Vitamin A 12188IU244%
Vitamin C 39mg47%
Calcium 100mg10%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.


For reheating heat the covered casserole dish at 350° for 30 minutes. Store any leftovers in an airtight container in the fridge.

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

More Thanksgiving Side Dishes

I have plenty of traditional Thanksgiving favorites that I’ve given a healthy makeover. I like these versions even better than the originals!

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

Katie Wells Avatar

About Katie Wells

Katie Wells, CTNC, MCHC, Founder of Wellness Mama and Co-founder of Wellnesse, has a background in research, journalism, and nutrition. As a 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.


44 responses to “Root Vegetable Gluten-Free Stuffing”

  1. Ellen Avatar

    5 stars
    This is so good. I am making it tonight for dinner because I can’t wait for Thanksgiving to roll around again!

  2. Katooshie Avatar

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

  3. Josianne Avatar

    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.

  4. Jennifer Avatar

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

  5. Michelle Avatar

    5 stars
    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!

    1. Wellness Mama Avatar

      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!

      1. Krista Shin Avatar
        Krista Shin

        4 stars
        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.

  6. Erin Avatar

    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.

  7. Nora Avatar

    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??

    1. Heather Avatar

      I’m sure it would! I plan to switch up the roots myself and use parsnips, my favorite.

  8. Lucy Haines Avatar
    Lucy Haines

    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.

    1. Kelly Jefferson Avatar
      Kelly Jefferson

      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.

  9. Amanda Avatar

    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!

  10. Gregory Ward Avatar
    Gregory Ward

    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.

  11. Jessica Rech Avatar
    Jessica Rech

    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?

    1. Wellness Mama Avatar
      Wellness Mama

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

  12. Rachel Avatar

    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?

  13. Amanda Anne Joy Avatar
    Amanda Anne Joy

    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!

  14. Crystal Avatar

    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.  

    1. Crystal Avatar

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

  15. Ruth Avatar

    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?

  16. Colleen Avatar

    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.

  17. Crystal Avatar

    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! 

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