Gluten Free Thanksgiving Stuffing Recipe

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Who doesn’t love stuffing? It’s arguably one of the tastiest parts of a Thanksgiving meal. But, for those who can’t eat bread (or wheat/gluten), you’re out of luck when it comes to eating it at the Thanksgiving table.

This year, if you’re in charge of bringing the stuffing or you just want a bread-less version, try out this potato based recipe. It’s PACKED with flavor, and pairs well with turkey, green beans, or even alone as it’s own meal (leftovers anyone?!).

This recipe is paleo, gluten-free, dairy-free, nut-free, soy-free and sugar-free. It is also Whole30 compliant for those during a Whole30 over the holiday (God help you). Read on to see how we make this yummy stuffing, and have a Happy Thanksgiving!

Gluten Free Thanksgiving Stuffing Recipe

Gluten Free Thanksgiving Stuffing Recipe

Ingredients:

  • 2 sweet potatoes, diced
  • 2 yellow or white sweet potatoes, diced
  • 1 package (about 1 1/2 cup) of mushrooms, diced
  • 1 stalk (about 1 cup) of celery, diced
  • 1 medium yellow onion, diced
  • 1 apple, diced
  • 1/2 pound of ground sausage, cooked
  • 3 tablespoons coconut oil (or a cooking fat like ghee, butter, etc.)
  • 2 teaspoons sage
  • 2 teaspoons thyme
  • 2 teaspoons rosemary
  • 1 teaspoon garlic
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon cinnamon

Instructions:

  1. Melt the coconut oil in a large pan and add the onion, celery, mushrooms, and apple.
  2. Next, add your cooked ground sausage to the mixture in the pan, and add all of the seasonings- sage, thyme, rosemary, garlic, nutmeg, salt, pepper, and cinnamon. Let it all cook well together, stirring occasionally.
  3. Meanwhile, boil a large pot of water. Once the water is boiling, add the potatoes, and cook them until they are almost tender to pierce with a fork- about 8-10 minutes.
  4. Once the potatoes are cooked, strain them and put them back in the pot.
  5. Add the veggie and sausage mixture to the pot and combine everything.
  6. Once combined, pour the mixture into a 9×11 glass baking dish.
  7. Bake at 350 for 20 minutes or until browned.

Note: If you have not cooked your sausage beforehand, you can cook your ground pork in a pan and add 1 teaspoon thyme, 1 teaspoon sage, 1/2 teaspoon fennel, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Remove the sausage and use the pork fat to cook your onion, celery, mushrooms and apple. Then add the sausage back into the mixture and continue with the remainder of the steps. We already had homemade ground sausage in our fridge which is why we didn’t add this step originally.

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