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.
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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?
Root Veggie Gluten-Free Stuffing
Servings
Equipment
Nutrition
Notes
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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!
- Cauliflower Mashed “Potatoes”
- Healthy Green Bean Casserole
- Cranberry Sauce (Low Sugar)
- Maple Tarragon Carrots
- Sweet Potato Casserole
What dish makes it seem like Thanksgiving for you? How do you make it healthy?
Can you please post the recipe for the sage pork sausage? I have done this recipe in the past and it’s amazing. The link is sending me to a meat shop and not the recipe.
Thank you,
Beth
I’m thinking it’s just regular pork sausage with some salt and sage added. The link is to the place that sells the pork sausage Katie uses.
I needed a gluten-free and vegetarian stuffing for Thanksgiving and this was perfect without the optional sausage. I’ve tried a number of recipes in the past and never been very happy with them but this recipe rocks in so many ways! It doesn’t get mushy nor is it dry, the spices are spot on, I would not have thought of adding turmeric but it add a perfect savory flavor. The roasted root veggies are delicious, adding some sweetness. One thing I did add for texture and because it’s a holiday favorite, is cooked wild rice (1 cup dry or 2-1/2 cups cooked). People loved it! It was yummy for leftovers and a healthy treat. Thank you for the wonderful recipe!!
I have made this recipe for several years now. Our daughter is the one who showed it to me and I love it so much! It’s replaced our old one that we also loved but with all the bread it had we needed to change it for something healthy. I must say, I don’t miss the bread at all and this one is actually more flavorful.
Has anyone tried reheating the cooked “stuffing” in a crockpot instead of in a 9 X 13 pan in the oven? I have a potluck and have prepped the sausage and roasted the veggies, but I won’t have access to an oven to reheat the finished product….. I’d love to hear any suggestions if a crock-pot isn’t ideal?
This recipe sounds delicious and I can’t wait to make it. Can I use Italian chicken sausage? Also, do you cook the sausage whole and then cut it into pieces to mix it in with the vegetables?
You can use any kind of sausage and yes, cook first!
This was so good! Thank you for sharing this recipe. My turnips tasted s bit strong, so I think I will try it with parsnips next time.
I made this for Thanksgiving yesterday, because I read the comments saying how good it was. This was outstanding and a total hit! Everyone loved it, even the picky guys that dont eat veggies. I will be making every year from now on instead. And i didnt feel bogged down today because we werent on gluten overload. Thank you so much, Wellness Mama, for sharing this wonderful recipe.
One year I stuffed a guinea hen instead of a turkey (I was not in the US) and used boiled chestnuts, walnuts, brown rice and wild rice mixed with olive oil and seasoned with nutmeg and black pepper. It turned out fantastic! I might have added parsley, can’t remember, I never follow recipes closely nor do I often record them, unfortunately. Sausage could be added to this for good results and more flavor.
Another alternative to traditional stuffing.
How refreshing – I haven’t seen many grain-free stuffings that aren’t made up of mostly meat or nuts! This is great!
I’m wondering if the coconut flour can be incorporated into the recipe while initially baking to get a fluffier “breaded” type consistency? I’m thinking if I coat everything in the coconut flour before baking it in the oven it may bake a bit nicer. Am I misguided in my thinking or can this be done?
I’m going to make this, can I substitute the turnip/rutabaga with regular potatoes and can I cook this in the turkey?
My guess would be no. You want the veggies to roast. Traditional stuffing just needs to be heated through, it’s not really cooked inside the turkey. In fact, stuffing turkeys is not really a good idea.