I’m just gonna put it out there that I make the best Thanksgiving dressing (stuffing) I’ve ever had. It’s a cornbread dressing, and man it’s good. But as we’ve added more and more diet restrictions to various members of our family, I’ve been trying to find a way to get all that same comfort and flavor, in a way that won’t make half of us completely sick by day’s end.
This vegetable-based dressing accomplishes just that. By using a couple different cooking techniques and flavoring certain parts of the dish separately, it maintains texture and gives all the flavor you’re looking for on Thanksgiving. It’s also very easily made vegan simply by leaving out the Italian sausage.
Allergy-Friendly Thanksgiving Dressing
Ingredients:
To Roast
- 1 head cauliflower diced
- 1 white sweet potato diced
- 1 apple peeled, cored, diced
- 2 tbsp olive oil
- 1 tsp ground allspice
- 2 tsp ground cinnamon
- 1 tbsp garlic powder
- 1/4 tsp ground nutmeg
- 2 tsp salt
- 1 tsp black pepper
- 1-2 tbsp nutritional yeast
- 1/4 cup almond flour
For Sauteeing
- 1/4 cup olive oil
- 4 links Italian sausage optional
- 2 stalks celery chopped
- 4 button mushrooms chopped
- 1 red bell pepper diced
- 1 yellow bell pepper diced
- 1 yellow onion diced
- 1 tbsp fresh sage leaves only, chopped
- 1 tbsp fresh rosemary leaves only, chopped
- 1 tbsp fresh oregano leaves only, chopped
- 1 tbsp fresh thyme leaves only, chopped
- 2 tbsp fresh parsley leaves only, chopped
- 1 pinch nutmeg
- 2 tsp salt
- 1 tsp black pepper
Directions:
Roast
- Preheat the oven to 400 degrees and place a roasting pan inside to heat up while you prep the ingredients.
- Combine all the roasting ingredients together in a large bowl and toss to coat evenly. Add to the heated roasting pan in the oven and roast for 15-20 minutes, gently tossing halfway through to cook evenly on all sides.
Saute
- Preheat a frying pan on the stove on medium heat. Once heated, add the olive oil and Italian sausage. Cover to cook through, remove lid, turn and finish cooking. Set aside.
- Add the parsley, sage, rosemary, thyme, and oregano to the oil in the pan and fry for 30-45 seconds. Add all the remaining ingredients and saute on mediume heat until al dente.
- Slice the sausages into pieces about 1/4 in thick. Add to the pan in the oven to roast with the cauliflower, sweet potato and apple for the final 5 minutes or so.
Finish
- Put the roasted vegetables and the sauteed vegetables together in a mixing bowl and gently toss together. Transfer to your serving dish and enjoy.
MORE THANKSGIVING FAVORITES:
Thanksgiving Dressing
The Perfect Roasted Turkey
Pumpkin Cheesecake
Cranberry Sauce Worth Serving
Roasted Sweet Potatoes
This recipe has been part of our family TG for quite a few years now. It’s delicious!
So glad you like it!
This recipe is great! I made it yesterday for Thanksgiving with a friend who was diagnosed with an autoimmune disorder & needs to watch what she eats, and everyone went back for seconds. The vegetable prep definitely takes forever if you don’t have amazing knife skillz, but we just put on a fun playlist and spent an hour chopping and chatting and it became part of the fun.
Made this for thanksgiving. I subbed the Italian sausage for Field Roast Apple sage vegan sausage and it was delish!!!! Even my picky kids loved it!
Made this tonight! It was savory and delicious.
Looks great! How well does it hold up if you make ahead of time and just warm up before serving? Any advice? Thanks for the recipe!
It works ok, but does lose a little of the texture. Best way to warm it up is laid out in a thin layer on a preheated baking sheet under the broiler, just for the texture, but either way the flavor is still dynamite.