Allergy-friendly Thanksgiving Stuffing
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Allergy-Friendly Thanksgiving Dressing

This Thanksgiving dressing is grain free, gluten free, dairy free, egg free, paleo, and keto. Even still, it manages to be so full of flavor and texture you'll finish every last bit (and not feel terrible after).
Course Side Dish
Cuisine American
Keyword dairy free, dressing, egg free, gluten free, grain free, keto, paleo, stuffing, Thanksgiving
Prep Time 15 minutes
Cook Time 30 minutes
Servings 8

Equipment

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

Instructions

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.