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When it comes to our Thanksgiving dinner, the bowl of stuffing on the table is more important than the turkey.
This year, we’ll be serving this grain-free stuffing. Rather than relying on almond flour to create a mock-bread stuffing, this version relies solely on fresh vegetables and herbs! Dry roasted parsnips act as the bread-like cubes, keeping this recipe lower in carbohydrates and fat than traditional recipes, which often call for a loaf of dry bread and a stick of butter. The result is a looser and lighter stuffing, with all the flavor of the original, but with far less fat and calories.
It’s the type of stuffing that won’t leave you feeling “stuffed!”
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Grain-Free Stuffing (Low-Carb, Low-Fat)
serves 4-6
Adapted from Doris Choi’s Mushroom Sage Loaf
Ingredients:
4 cups parsnip, chopped
1 cup carrots, chopped
1 cup yellow onion, chopped
10 oz. mushrooms, chopped
4 garlic cloves, minced
1 pat butter, or coconut oil
1 teaspoon fresh thyme leaves (from 4-6 sprigs)
2 sprigs fresh sage (10-12 leaves), chopped
salt and pepper, to taste
Directions:
Preheat your oven to 400F and line two baking sheets with parchment paper or a Silpat.
Arrange the 4 cups of chopped parsnips into a single layer on one of the lined baking sheets, and arrange the chopped carrots and onion into a single layer on the other lined baking sheet.
Roast both pans of vegetables at 400F for about 30 minutes, or until tender.
Using a spatula, stir the vegetables half-way through the roasting time, to make sure that they don’t burn. If you find the onions cooking faster than the carrots and parsnips, remove them earlier.
While the vegetables are roasting, melt the pat of butter or coconut oil in a skillet over medium heat. Saute the garlic for 5 minutes, then add in the mushrooms and cook for 8-10 minutes, until tender.
When the trays of roasted vegetables are ready, transfer the roasted parsnips, carrots, onions and sauteed mushroom mixture to a large food processor. Add in the fresh thyme, chopped sage and salt and pepper, to taste. (I used about a teaspoon of fine sea salt, to make it taste similar to the boxed stuff.)
Using the food processor, you’ll want to quickly “pulse” the vegetable mixture, so that it combines, but still has a chunky texture.
Adjust seasonings to taste, and serve warm!
Just like with traditional stuffing, you can easily adapt this recipe to suit your own tastes. If your family loves fruit or meat in their stuffing, go ahead and add it in! Growing up, my family always added sausage, chopped apples and walnuts. Cranberries or raisins would also be delicious!
For food combining purposes, this stuffing recipe can be considered a neutral dish, pairing well with a Thanksgiving turkey or a vegetarian entree. Since the parsnips may be too starchy for some diets or sensitive stomachs, you could easily substitute roasted cauliflower for the parsnips, if necessary. (This would also be a good option for those of you following the SCD or GAPS diet!)
Grain-Free Stuffing (Low-Carb, Low-Fat)
Ingredients
- 4 cups parsnip , chopped
- 1 cup carrots , chopped
- 1 cup yellow onion , chopped
- 10 oz . mushrooms , chopped
- 4 garlic cloves , minced
- 1 pat butter , or coconut oil
- 1 teaspoon fresh thyme leaves (from 4-6 sprigs)
- 2 sprigs fresh sage (10-12 leaves), chopped
- salt and pepper , to taste
Instructions
- Preheat your oven to 400F and line two baking sheets with parchment paper or a Silpat.
- Arrange the 4 cups of chopped parsnips into a single layer on one of the lined baking sheets, and arrange the chopped carrots and onion into a single layer on the other lined baking sheet. Roast both pans of vegetables at 400F for about 30 minutes, or until tender.
- Using a spatula, stir the vegetables half-way through the roasting time, to make sure that they don't burn. If you find the onions cooking faster than the carrots and parsnips, remove them earlier.
- While the vegetables are roasting, melt the pat of butter or coconut oil in a skillet over medium heat. Saute the garlic for 5 minutes, then add in the mushrooms and cook for 8-10 minutes, until tender.
- When the trays of roasted vegetables are ready, transfer the roasted parsnips, carrots, onions and sauteed mushroom mixture to a large food processor. Add in the fresh thyme, chopped sage and salt and pepper, to taste. (I used about a teaspoon of fine sea salt, to make it taste similar to the boxed stuff.)
- Using the food processor, you'll want to quickly "pulse" the vegetable mixture, so that it combines, but still has a chunky texture.
- Adjust seasonings to taste, and serve warm!
Notes
Nutrition
Per Serving: Calories: 149, Fat: 0g, Carbohydrates: 34g, Fiber: 8g, Protein: 4g
Hope you enjoy it!
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Reader Feedback: What are your favorite stuffing ingredients?
Thanks for the recipe idea. Can it be made ahead and frozen? Thanks
The BEST vegan stuffing i’ve ever made. Thanks, Megan!
Great recipe. The carrots and onions needed about an hour for me to roast, maybe you cut them smaller.
I used cauliflower rice because I had no parsnips, I think a roasted head of cauliflower would have nice flavor.
We cooked sausage, chopped apple, and cranberries in a pan and added at the end.
I just made the recipe yesterday paired it with Your cauliflower mash and it was really nourishing and easy to prepare meal. yummy. thank You
I’ve been craving stuffing and am limiting grains but didn’t want a bunch of almond flour you taste other texture, this recipe is perfect! I made it tonight and even my traditional stuffing loving husband asked for seconds! So easy toon. Really glad I found this recipe!
Looks and sounds great. Megan have you ever tried making ahead and freezing? Anyone have thoughts about how that would work out?
This is a delicious recipe. I made it. However, or store was out of parsnips so I substitutes them with turnips. Used shitake mushrooms and I also added sausage. This will be my go to from here on out. Thank you for posting this.