Craving a hearty Thanksgiving stuffing that isn’t loaded with carbs or unnecessary calories? Instead of serving the usual bread-based dish, sink your fork into our grain-free stuffing, inspired by Detoxinista, made with big, tender chunks of root vegetables, earthy mushrooms, toasted walnuts and fresh herbs.
Root vegetables and mushrooms to the rescue! Instead of bread or rice, our low-carb stuffing flaunts satisfying chunks of parsnips, carrots, onions and mushrooms. Though not the typical ingredients for this holiday side-dish, root vegetables and mushrooms deliver bold flavors, mouthwatering textures and the bonus of being deceptively nutritious. Even your carb-loving holiday guests will enjoy bite after bite of this grain-free stuffing.
If you’re unfamiliar with this oft-overlooked root vegetable, you’re going to kick yourself for not getting to know it sooner. Parsnips look like a large, ivory version of carrots but they have a nuttier flavor and a mild sweetness that makes them near-addictive after roasting. Unlike carrots, which can be eaten raw, parsnips have a naturally woodier texture and are at their delicious best when cooked. Be sure to choose the freshest, brightest, firmest parsnips in the bunch — and not too large, either. Older, larger parsnips need to be peeled before cooking.
Tip: Roasting brings forth irresistible sweetness. Roasting vegetables doesn’t just make them tender, it coaxes out their natural sugars that caramelize the exterior of the vegetables and sweetly tantalize the tongue when eaten.
Roasting brings out the natural sweetness of the vegetables. Line two baking sheets with parchment paper. Arrange the chopped parsnips and carrots in a single layer on one baking sheet. Arrange the chopped onion in a single layer on the second baking sheet. Roast both pans of vegetables at 400F for 30 minutes, stirring the vegetables with a spatula half-way through the cooking time. Check the onions during the last 15 minutes of cooking and remove them from the oven early if they begin to overcook.
Cook the garlic and mushrooms
Heat the coconut oil in a medium-sized skillet over medium heat. Add the garlic and cook, stirring often, for five minutes. Add the walnuts and mushrooms and cook, stirring often, for eight to ten minutes or until the mushrooms are tender.
Combine the roasted vegetables and mushroom mixture
In a large bowl, combine the roasted parsnips, carrots, and onions with the garlicky mushroom-walnut mixture. Stir in the fresh thyme and sage then season with salt and pepper. Drizzle the grain-free stuffing with olive oil and serve hot.
Arrange the chopped parsnips and carrots in a single layer on one of the lined baking sheets. Arrange the chopped onions in a single layer on the second lined baking sheet.
Roast both pans of vegetables for 15 minutes. Use a spatula to stir the vegetables to make sure that they cook evenly and don't burn. Continue to roast for 15 minutes or until the vegetables are tender. Watch the onions and if they cook faster than the carrots and parsnips, remove them from the oven and set aside.
Melt the coconut oil in a medium-sized skillet over medium heat. Add the garlic and cook, stirring often, for five minutes.
Add the walnuts and mushrooms and cook, stirring often, for eight to ten minutes or until the mushrooms are tender.
In a large bowl, combine the roasted vegetables, mushroom mixture, thyme and sage. Season with salt and pepper.