Savory Stuffing Recipe

Adapted from Katie Wells www.wellnessmama.com

 

Ingredients
  • 2 large turnips (not sure how big they normally are, but mine weighed about 2 lbs each, so 4 lbs total)
  • 1-2 bags of cubed butternut squash (or 1 large butternut squash cubed) OR 2 yams cubed
  • 3 large onions
  • 5 large ribs of celery (or about 1 medium sized head)
  • 1 package of fresh button mushrooms
  • 2-3 teaspoons or more garlic powder (to taste)
  • 2-3 teaspoons sage powder or more (to taste)
  • About 1 teaspoon each of Rosemary, Thyme and Oregano
  • 1 teaspoon Turmeric
  • 2 teaspoons of sea salt or more (to taste)
  • ½ cup of coconut oil for cooking
Instructions
  1. Preheat oven to 375 degrees.
  2. Peel turnips and cut into small (1/2 inch) cubes
  3. Grease 2 large baking sheets with oil and evenly spread the turnips and butternut squash on them (Depending on the size of your baking sheets, it may take another baking sheet or a couple rounds to fit them all)
  4. Sprinkle with some of the garlic, sage, rosemary, thyme, oregano, turmeric, and salt and toss with your hands.
  5. Put into oven and bake for about an hour until they are soft and starting to brown… toss a few times to brown evenly.
  6. While those are cooking … in a large skillet (or Wok) brown the sausage if you are using it.
  7. Finely dice the onions, and celery and add to the pan.  You might need to add more oil.
  8. Dice the mushrooms and add once the onions/celery have started to soften.
  9. Continue cooking until all are cooked and add more of the above spices to your taste.
  10. Once turnips and squash are done, mix with the onion/celery/mushroom combination and continue mixing until well incorporated and starting to clump together.
  11. Transfer to a greased 9×19 baking dish and warm in oven if serving immediately or put in fridge, covered.

For reheating: 30 minutes, covered @ 350 degrees.

 

This recipe is brought to you by our Functional Nutritionist, Whitney George!

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