Thanksgiving Stuffing, gluten free


I’ve already mentioned my non-traditional Thanksgiving meal plan, coq au vin substituting turkey legs for the chicken, but this doesn’t mean I don’t love Thanksgiving food.  I grew up with an amazing traditional meal!  I have such fond memories enjoying my mom’s delicious food.  You may wonder why don’t I make this meal for my family?  Well the truth of the matter is I do not have it in me to make a huge Thanksgiving feast.  I love to cook, obviously, but I’m all about the one or two pot meal that doesn’t that doesn’t take hours of time in the kitchen.  I don’t know how so many people, my mom included, can prepare a turkey along with multiple sides and pies.  Looking back I realize how much of a super mom my mom was and is.  Seriously she went above and beyond for our family and I aspire to do the same for mine.  This being said I still can’t bring myself to cook a turkey, sweet potatoes, cranberries, green beans, mashed potatoes, stuffing, rutabaga, apple pie, pecan pie, pumpkin pie, and homemade whipped cream all within 24 hours.  Seriously did you catch all that?  As I said my mom is a super mom!

I always thought my mom’s stuffing was the best.  She used the giblets, cooked it in the turkey, and it is oh so delicious.  She uses the same recipe to date.  If I were celebrating with her you’d be sure I’d eat some!  But since I’m doing my own thing with our little family unit, I’ve decided to make stuffing, cranberries, green beans, and sweet potatoes -my favorites!- all throughout this week.  Hopefully my new recipes will all be share worthy.  This one definitely is!


This delicious stuffing I made is Whole30 approved.  Gluten free, no bread, all veggies and turkey Italian sausage, in other words paleo.  As I was prepping the dish I started to worry about the end result but stay with me, it came together fantastically.  Josh raved about it and was more than happy to see a huge pan of leftovers.  But after all isn’t this what Thanksgiving foods are all about?  This stuffing would add plenty to any Thanksgiving feast, but it definitely a meal in itself, which is how we enjoyed it.  Originally I planned to make a side of green beans, but due to an exhausting day I chose put them off for another night.  Even though this is not your traditional meal don’t hesitate to try it!

  • 5 slices bacon
  • 1 large sweet potato, grated (I used my food processor)
  • 1 red onion, chopped
  • 2 garlic cloves, minced
  • 2 carrots, chopped into 1/4” cubes
  • 5 celery stalks, chopped small
  • 1 zucchini, chopped into 1/4” cubes
  • 1 medium rutabaga, chopped into 1/4” cubes
  • 8oz sliced crimini mushrooms
  • 2 apples, peeled and chopped
  • 1 lb turkey sausage (not in casing)
  • 1/3 cup dried cranberries (I used apple juice sweetened)
  • 1/3 cup chopped raw pecans
  • s&p
  • 2 tbsp coconut vinegar
  • 1/4 cup broth
  • 3 eggs
  • s&p
  1. In a large skillet cook bacon slices over low heat to render out fat.  Set bacon aside on a paper towel lined plate and reserve fat.
  2. Use 1/3 of the bacon fat and cook the sweet potato shreds over medium heat until softened and lightly browned, 10-15 minutes.  Set aside in a large bowl.
  3. Use the next 1/3 of the bacon fat and cook the onion, garlic, carrots, celery, zucchini, and rutabaga until lightly softened and browned, another 10 minutes.  Add to the bowl of sweet potatoes.
  4. Use the last 1/3 of the bacon fat and brown the turkey sausage, adding the apples after 5 minute.  Then add to the bowl of browned veggies.
  5. Lastly quickly cook the mushrooms over high heat until browned and add to the bowl.
  6. Season veggie mixture with s&p and coconut vinegar.
  7. Scramble eggs and mix with broth.  Add to veggies along with the cranberries and pecans.  Mix well incorporating everything.
  8. Grease a 9×13 pan and add the mixture pressing down lightly.
  9. Bake uncovered at 375º for 25 minutes until browned on top and cooked through.


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