Savory Stuffing Recipe
Adapted from Katie Wells www.wellnessmama.com
- 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
- Preheat oven to 375 degrees.
- Peel turnips and cut into small (1/2 inch) cubes
- 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)
- Sprinkle with some of the garlic, sage, rosemary, thyme, oregano, turmeric, and salt and toss with your 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 … in a large skillet (or Wok) brown the sausage if you are using it.
- Finely dice the onions, and celery and add to the pan. You might need to add more oil.
- Dice the mushrooms and add once the onions/celery have started to soften.
- Continue cooking until all are cooked and add more of the above spices to your taste.
- Once turnips and squash are done, mix with the onion/celery/mushroom combination and continue mixing until well incorporated and starting to clump together.
- 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!