Savory, sweet, and packed with the flavors of herbs and autumn vegetables, this Gluten Free Root Vegetable Stuffing is the perfect addition to your Thanksgiving table. Apples, raisins, and apple cider come together with a mix of root vegetables, gluten free bread, herbs, and a buttery vegetable broth to bring your holiday stuffing to the next level.
Author: Jacqui @ DishingDelish.com
For the Bread
18ozloaf gluten free bread
1lbbutternut squashpeeled, seeded, and cut into 1/2-inch pieces
4mediumcarrotspeeled and chopped into 1/2-inch pieces
3mediumparsnipspeeled and chopped into 1/2-inch pieces
2mediumgranny smith applescored and chopped into 1/2-inch pieces (unpeeled)
2largeleekscleaned and thinly sliced (white and pale green parts only)
1mediumturnippeeled and chopped into 1/2-inch pieces
2tbspolive oilextra virgin
2tbspfresh thyme leaves
Preheat oven to 375°F. Grease a large baking dish (9"x13") and set aside.
Melt 2 tbsp butter in a large skillet over medium heat.
Add olive oil, onions, and garlic. Cook for 2-3 minutes or until onions begin to soften.
Add leeks, butternut squash, carrots, turnip, parsnips, and celery. Cook until softened, about 5 minutes.
Stir in salt, pepper, thyme, and allspice. Add apples and lemon zest and cook an additional 2-5 minutes, or until apples soften, stirring frequently. Turn off heat.
Crack eggs into large mixing bowl and whisk until beaten.
Cut loaf of bread into 1" cubes and add to mixing bowl, stirring until coated with eggs. Add apple cider and stir until bread is coated.
Add raisins and bread to vegetable mixture and stir all ingredients together. Transfer to baking dish and top with remaining pieces of butter. Pour vegetable broth evenly over stuffing.
Cover with greased piece of tinfoil and bake for 40 minutes.
Uncover and cook an additional 20-25 minutes, or until top is golden brown.
Remove from oven and allow to cool slightly before serving.