Sunday, November 17, 2013

Savory Grain Free Dressing

Dressing is such a staple of the Thanksgiving table, but most recipes contain bread.  This is a nutrient packed dressing that uses roasted root vegetables in place of bread.  It can also be made up to three days ahead of time.

Savory Grain Free Dressing
Serves 6-8

2 large turnips, peeled and cubed
3 large sweet potatoes, peeled and cubed
3 large onions, diced
5 large ribs of celery, diced
8 oz. mushrooms, sliced
1 apple, peeled and diced
1 pound of organic/hormone free sage chicken or turkey sausage (optional)
2-3 teaspoons or more garlic powder (to taste)
2-3 teaspoons sage or more (to taste)
1 teaspoon fresh Rosemary, chopped
1 teaspoon fresh Thyme, chopped
1 teaspoon Turmeric
1 teaspoon black pepper
2 teaspoons of sea salt or more (to taste)
½ cup coconut oil, or oragnic, grass fed butter


Preheat oven to 375 degrees.

Grease 2 large baking sheets with oil and evenly spread the turnips and sweet potatoes 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, turmeric, pepper and salt and toss with your hands.

Place into oven and bake for about an hour until they are soft and starting to brown… toss a few times to brown evenly.  Once you remove the the root vegetables, turn oven down to 350 degrees.

Meanwhile, brown the sausage (if using).  Add in onions, and celery. Cook for 5-7 minutes or until the onions soften.  Add in mushrooms and the apple. Cook for an additional 10 minutes.  Taste and adjust for seasoning. 

Once turnips and sweet potatoes are done, mix with the celery mixture, stir to combine.
Transfer to a greased baking dish and cover with foil or a glass lid, bake for 30 minutes.

*photos are courtesy of Dr. Jockers and his lovely Staff

1 comment:

  1. Its perfect for my chicken and sand salad. Thanks for this idea. God Bless! private chef in austin