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 safe time on Thanksgiving Day. The leftovers can actually be breaded in coconut flour and pan-fried to make a “bread” for leftover turkey sandwiches.
Yield: about 8-10 servings
- 2 large turnips
- 3 large or 4 medium sweet potatoes
- 3 large onions
- 5 large ribs of celery (or about 1 medium sized head)
- 2-3 teaspoons garlic powder (to taste)
- 2-3 teaspoons sage powder (to taste)
- 1 teaspoon rosemary
- 1 teaspoon thyme
- 1 teaspoon oregano
- 1 teaspoon turmeric
- 2 teaspoons salt (to taste)
- 1/2 cup of oil for cooking: ghee or olive oil (no vegetable oil)
- Preheat oven to 375 degrees
- Peel turnips and sweet potatoes and cut into small (1/2 inch) cubes
- 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 make take another baking sheet or couple rounds to fit them all)
- Sprinkle with some of the garlic, sage, rosemary, thyme, oregano, turmeric, and salt and toss with hands.
- Put into oven and bake for about an hour until they are soft and starting to brown… toss a few times to brown evenly.
- While those are cooking, finely dice the onions, and celery and add to large skillet or Wok.
- Dice the mushrooms and add to pan of onions and celery when they start to soften. Continue cooking until all are cooked and add more spices to taste.
- Once turnips and sweet potatoes are done, mix with the onion, celery and mushroom combination. Continue mixing until well incorporated and starting to clump together.
- Transfer to a greased 9×19 baking dish and warm in the oven if serving immediately or put in fridge, covered
- For reheating: 30 minutes, covered at 350 degrees
Recipe Credit to Wellness Mama