Comments on: Root Vegetable Gluten-Free Stuffing

By: Jamie Larrison

Jamie Larrison — Fri, 08 Dec 2023 02:24:35 +0000

In reply to 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.

By: Beth

Beth — Mon, 20 Nov 2023 18:51:57 +0000

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

By: Lorri Freitas

Lorri Freitas — Sat, 04 Dec 2021 23:01:19 +0000

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!!

By: Debbie Collins

Debbie Collins — Tue, 16 Nov 2021 17:54:36 +0000

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.

By: Jill

Jill — Sat, 25 Sep 2021 13:50:34 +0000

In reply to Nancy. 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.

By: Niki

Niki — Mon, 16 Dec 2019 23:54:26 +0000

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?

By: Katie Wells

Katie Wells — Sun, 01 Dec 2019 19:59:36 +0000

In reply to Carol. You can use any kind of sausage and yes, cook first!

By: Carol

Carol — Sun, 10 Nov 2019 14:04:45 +0000

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?

By: Heather

Heather — Sun, 13 Nov 2016 20:34:22 +0000

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

By: hary

hary — Thu, 25 Feb 2016 10:07:14 +0000

In reply to Crystal.

the guy in the pic looks like Ryne Renolds lol

By: Shauna

Shauna — Wed, 02 Dec 2015 00:16:06 +0000

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.

By: Leslie D

Leslie D — Fri, 27 Nov 2015 16:07:49 +0000

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.

By: Christy

Christy — Mon, 23 Nov 2015 21:34:32 +0000

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.

By: Rande

Rande — Mon, 23 Nov 2015 16:02:36 +0000

How refreshing – I haven’t seen many grain-free stuffings that aren’t made up of mostly meat or nuts! This is great!

By: Erin

Erin — Wed, 18 Nov 2015 03:20:58 +0000

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?

By: Nancy

Nancy — Mon, 05 Oct 2015 12:58:11 +0000

I’m going to make this, can I substitute the turnip/rutabaga with regular potatoes and can I cook this in the turkey?

By: Ellen

Ellen — Mon, 30 Mar 2015 20:09:08 +0000

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

By: Katooshie

Katooshie — Fri, 05 Dec 2014 00:08:34 +0000

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

By: Wellness Mama

Wellness Mama — Fri, 28 Nov 2014 17:37:08 +0000

In reply to Jennifer. I am sure it would be tasty...

By: Josianne

Josianne — Thu, 27 Nov 2014 13:59:04 +0000

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.