Gluten Free Root Vegetable Stuffing
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.
Servings: 12 servings
Calories: 283kcal
Equipment
- baking dish
Ingredients
For the Bread
- 8 oz loaf gluten free bread
- 3 large eggs
- 1/2 cup apple cider
For the Stuffing
- 8 tbsp unsalted butter
- 2 tbsp olive oil extra virgin
- 1 medium white onion chopped
- 2 cloves garlic minced
- 2 large leeks cleaned and thinly sliced (white and pale green parts only)
- 1 lb butternut squash peeled, seeded, and cut into 1/2-inch pieces
- 4 medium carrots peeled and chopped into 1/2-inch pieces
- 1 medium turnip peeled and chopped into 1/2-inch pieces
- 3 medium parsnips peeled and chopped into 1/2-inch pieces
- 2 stalks celery
- 1 tsp kosher salt
- 1 tsp black pepper
- 2 tbsp fresh thyme leaves
- 1 tsp allspice
- 2 medium granny smith apples cored and chopped into 1/2-inch pieces (unpeeled)
- 1 medium lemon zest only
- 1/2 cup vegetable stock
- 1/2 cup raisins
Instructions
- 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.
Notes
Click on the time in the instructions to start a timer!
You can buy most root vegetables pre-cut, either in the fresh produce section or in the frozen vegetables section of the grocery store. If I buy frozen, I add it directly to the recipe, it just takes a few more minutes to cook through.
Nutrition
Calories: 283kcal | Carbohydrates: 39g | Protein: 5g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 368mg | Potassium: 558mg | Fiber: 6g | Sugar: 11g | Vitamin A: 8141IU | Vitamin C: 29mg | Calcium: 104mg | Iron: 2mg
